Recipe for: Crispy cookies with chocolate chips - photo 1
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Recipe for: Crispy cookies with chocolate chips

Desserts May Day 75 min Easy 0 views ~29.09 PLN - (0)
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Description

Delicate, buttery shortbread cookies with pieces of dark chocolate — a classic dessert perfect for a May picnic basket. The cookies combine a simple yet rich flavor of butter and vanilla with intense chocolate, being crispy on the edges and slightly crumbly in the middle. Serve with coffee, tea, or milk; they make a great snack outdoors. The recipe includes step-by-step instructions for preparing the dough, chilling, shaping, and baking — so that even beginners can achieve excellent results.

Ingredients Used

Ingredients (10)

Servings:
24
  • Wheat flour 300 g
  • Butter 150 g
  • Powdered sugar 100 g
  • Chicken egg 1 pcs (~60 g)
  • Dark chocolate 150 g
  • Baking powder 5 g
  • Vanilla sugar 8 g
  • 🌿 Spices
  • Salt 2 g
  • ✨ Optional
  • Walnuts 50 g
  • Lemon zest 6 g
💰 Estimated dish cost: ~29.09 PLN (1.21 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Take the butter and egg out of the fridge about 20-30 minutes before starting, so they reach room temperature — the butter should be cool but soft when pressed with a finger. Weigh all the ingredients and prepare a baking tray lined with parchment paper. Chop the chocolate into irregular pieces about 1-2 cm.

Ingredients: Butter, Dark chocolate
Use a cutting board and a large, sharp knife to chop the chocolate. If you forgot to take the butter out, you can cut it into cubes and let it warm up for a while at room temperature — do not melt.

Mixing butter and sugar

2

In a large bowl, place the diced butter, powdered sugar, and vanilla sugar. Use a hand mixer or a stand mixer with whisk attachments and beat the ingredients into a light, fluffy mixture for 2-3 minutes on medium speed. The mixture should be creamy, and the sugar well dissolved.

Ingredients: Butter, Powdered sugar, Vanilla sugar
Use a mixer with whisks or hooks; if you don't have a mixer, cream the butter with sugar using a wooden spoon for 4-5 minutes — hold the bowl steady. Do not mix for too long (over 4 minutes), as the butter will start to melt.

Adding the egg

3

Add the whole egg to the butter mixture and mix briefly (30-45 seconds) just until the ingredients are combined — the mixture should be uniform. If the mixture curdles (releases liquid), mix briefly on low speed until it comes together.

Use a spatula to scrape the sides of the bowl and ensure that the egg is well mixed. If the mixture looks too runny, chill it in the refrigerator for 10 minutes.

Combining dry ingredients

4

In a separate bowl, sift the flour with the baking powder and salt. Sifting will aerate the flour and remove lumps, making it easier to achieve a crumbly texture.

Ingredients: Wheat flour, Baking powder, Salt
Use a sieve with medium holes. If you don't have a sieve, vigorously mix the flour with the baking powder and salt using a fork.

Kneading the dough

5

Add the dry ingredients to the butter mixture in two batches. First, add about 1/3 of the flour and mix with a spoon, then add the rest and quickly knead by hand or with a hook mixer on low speed just until the ingredients are combined. The dough should be firm, not sticky, and slightly soft.

Ingredients: Wheat flour
Use a wooden spoon for the initial mixing, and use your hands for the final kneading. Do not knead for too long — 30-60 seconds by hand is enough. If the dough is too sticky, add 1-2 tablespoons of flour.

Adding chocolate and toppings

6

To the kneaded mixture, add the chopped chocolate and, if using, the chopped walnuts and lemon zest. Mix by hand evenly, so that the chocolate pieces are distributed throughout the dough.

Ingredients: Dark chocolate, Lemon zest
Gently mix to avoid melting the chocolate from the heat of your hands. Additionally, you can add more chocolate on top of the cookies before baking for decoration.

Cooling the dough

7

Shape the dough into a disk about 3 cm thick or wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling will make it easier to cut/form the cookies and prevent them from spreading during baking.

Use plastic wrap or a covered bowl. If you're in a hurry, chill in the freezer for 15 minutes, but do not let the dough freeze.

Shaping the cookies

8

Take the dough out of the fridge. Roll it out gently to a thickness of 6-8 mm on a lightly floured surface or form balls the size of walnuts and flatten them with your hands. Place the cookies on a baking sheet lined with parchment paper, leaving about 4 cm between them, as they will rise slightly and spread out.

The best is a standard-sized baking tray lined with parchment paper. If you are shaping balls, gently press them with a fork to achieve an even surface.

Baking

9

Preheat the oven to 180°C (top-bottom). Place the baking tray on the middle shelf and bake for 10-12 minutes, until the edges of the cookies turn golden brown and the center remains light. The cookies will be soft right after taking them out — they will harden as they cool.

Use the convection setting reduced by 10-20°C if the oven browns quickly. Rotate the tray halfway through baking if the oven has uneven heat distribution. Do not bake for too long — 1-2 minutes too much will make the cookies too hard.

Cooling and Serving

10

After baking, let the tray sit for 5 minutes so the cookies can firm up slightly, then transfer the cookies to a rack to cool completely. Serve slightly warm or at room temperature.

Use a cake spatula or a wide spatula for transferring to avoid breaking the cookies. Additionally, you can sprinkle the cookies with a bit of sifted powdered sugar just before serving.

Fun Fact

💡

Shortbread-style cookies have roots in European kitchens, but the addition of chocolate chips is a 20th-century modernization that became popular due to its ease of preparation and contrast of flavors.

Best for

Majówka Piknik Podwieczorek

Tips

🍽️ Serving

Serve with a cup of strong coffee, fruit tea, or cold milk. For a picnic, pack the cookies in a container lined with parchment paper to keep them crisp. You can add a bit of chocolate dessert sauce as a dip.

🥡 Storage

Store in an airtight container at room temperature for up to 5 days. To refresh the crispness, heat the cookies for 3-4 minutes in the oven at 150°C. You can also freeze raw dough balls for up to 3 months — bake directly from frozen, adding 1-2 minutes to the baking time.

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