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Chocolate Chunk Shortbread

I made a Valentine’s version of my Mark’s and Spencer Chocolate Chunk Shortbread today.  I LOVE making and eating shortbread.  These buttery cookies are some of the simplest to make, with very few ingredients.  And really, is there a better cookie then a tender, buttery chocolate filled shortbread?

I used Nestle’s Valentine’s Morsels and I cut out heart shapes just for Valentine’s Day.

Chocolate Chunk Shortbread

1 cup butter (room temp)
1/2 cup sugar
1/4 tsp. salt
1 tsp. vanilla
2 egg yolks
2 1/2 cups flour
3/4 cup chocolate chips
Cream the butter and sugar together with an electric mixer.  Add the salt, vanilla and egg yolks and beat until smooth.  Add the flour and mix till dough comes together.  Add the chocolate chips.
Roll out the dough on a floured surface to 1/4″ thick.  Cut out the cutting.  Bake at 325 F for about 12-15 mins or just until the edges of the cookie start to turn golden brown.  Cool on a wire rack.
These cookies store really well in the freezer, but I have a feeling they won’t last long enough to make it there.  Are you making any last minute treats for Valentine’s Day?  I’d like to make a special breakie for  my hubby on Thursday, maybe Creme Brulee French Toast.  It’s been a jam packed weekend (had my brother and sister in law‘s 2 toddlers for the last 5 days) and I’m headed to an equally busy week, so I’ll see how it goes. 

4 thoughts on “Chocolate Chunk Shortbread

    1. Jeran Post author

      Once you make a batch of shortbread, you'll regret it. Because you'll realize how easy and yummy it is to make. They are yummy but far from healthy.

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