Best 6 Rosemary Chocolate Chip Shortbread Recipes

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In the realm of delectable treats, rosemary chocolate chip shortbread stands as a culinary masterpiece, captivating taste buds with its harmonious blend of sweet and savory flavors. This exquisite confection seamlessly intertwines the herbal essence of rosemary with the rich decadents of chocolate chips, all while being nestled within a buttery, crumbly shortbread crust. Embark on a delectable journey as we unveil the secrets behind this extraordinary culinary creation, guiding you through the steps to achieve perfect rosemary chocolate chip shortbread. Whether you're a seasoned baker or a novice enthusiast, prepare to elevate your taste buds to new heights as we delve into the art of creating this irresistible treat.

Here are our top 6 tried and tested recipes!

ROSEMARY CHOCOLATE CHIP SHORTBREAD



Rosemary Chocolate Chip Shortbread image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 1h10m

Yield 16 cookies

Number Of Ingredients 6

1/2 cup unsalted butter (1 stick), softened to room temperature
1/4 cup sugar
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1 cup all-purpose flour
1/3 cup mini chocolate chips

Steps:

  • Preheat the oven to 300 degrees F. Cream the butter with the sugar using a handheld mixer. Mix in the rosemary, salt, and flour, 1/4 cup at a time. Sprinkle in the chocolate chips, and stir by hand until well-distributed. Gather the dough into a ball. (If the dough begins to soften or feel greasy, chill the dough for 15 minutes.)
  • Roll the dough out into a rectangle of 1/2-inch thickness and cut into rectangles about 1/2-inch by 2-inches. Place the dough pieces on a cold ungreased baking sheet. Prick the tops with a fork. Bake the shortbread until the dough starts to turn a golden color, about 25 minutes. Remove the shortbread from the baking sheet and let cool completely on a rack.

ROSEMARY CHOCOLATE CHIP SHORTBREAD



ROSEMARY CHOCOLATE CHIP SHORTBREAD image

Categories     Cookies     Dessert

Yield 16 cookies

Number Of Ingredients 6

1/2 cup unsalted butter (1 stick), softened to room temperature
1/4 cup sugar
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1 cup all-purpose flour
1/3 cup mini chocolate chips

Steps:

  • Preheat the oven to 300 degrees F. Cream the butter with sugar using a handheld mixer. Mix in the rosemary, salt, and flour, 1/4 cup at a time. Sprinkle in the chocolate chips, and stir by hand until well-distributed. Gather the dough into a ball. Cook's Note: If the dough begins to soften or feel greasy, chill the dough for 15 minutes. Roll the dough out into a rectangle of 1/2-inch thickness and cut into rectangles about 1/2-inch by 2-inch. Place the dough on a cold ungreased baking sheet. Prick the top with a fork. Bake the shortbread for 25 minutes, or until the dough starts to turn a golden color. Remove the shortbread from the baking sheet and let cool completely on a rack.

ROSEMARY SHORTBREAD



Rosemary Shortbread image

This basic, buttery shortbread practically begs that you customize it to suit your own tastes or pantry supplies. The dough, which comes together quickly in a food processor, is already enhanced with rosemary, but nuts, seeds, citrus zest, spices, vanilla or minced dried fruit - or a combination of some of these - all make fine additions. Scale it up, scale it down. Add more salt, or use less. As long as you maintain the butter-flour ratio (one stick of butter for every cup of flour), you are free to play around. But the shortbread is delicious all on its own: tender, rich, crumbly, irresistible.

Provided by Melissa Clark

Categories     dessert

Time 45m

Yield One 8- or 9-inch shortbread

Number Of Ingredients 6

2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon finely chopped fresh rosemary
1 teaspoon plus 1 pinch kosher salt
1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional)

Steps:

  • Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
  • Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

TINA'S SHORTBREAD CHOCOLATE CHIP COOKIES



Tina's Shortbread Chocolate Chip Cookies image

This cookie is incredible. It's so rich and tasty. I cannot tell how many times I get asked for this recipe. Everyone loves it and it's easy to make. These keep very well. You can make dough ahead time and freeze it. Defrost when ready to use and follow baking instructions. Great cookie for the holidays.

Provided by Tina Andre' Fox

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Yield 12

Number Of Ingredients 7

1 ¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter
½ cup white sugar
¾ cup semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
  • Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.

Nutrition Facts : Calories 316.5 calories, Carbohydrate 29.6 g, Cholesterol 40.7 mg, Fat 21.9 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 11.9 g, Sodium 72.5 mg, Sugar 14.2 g

ROSEMARY SHORTBREAD COOKIES



Rosemary Shortbread Cookies image

With the perfect hint of rosemary and a classic buttery texture, these delicate cookies look and taste elegant. The fact that they're very easy to prepare can be our little secret.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 5-1/2 dozen.

Number Of Ingredients 5

1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
2 tablespoons minced fresh rosemary
1/2 teaspoon sea salt

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well., Shape into two 8-1/4-in. rolls; wrap each in plastic. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 42 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 38mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

ROSEMARY SHORTBREAD COOKIES



Rosemary Shortbread Cookies image

A very Victorian recipe! Some people are put off by the notion of herb cookies, but you'll be pleasantly surprised. The flavor improves with age (best 2 days after), keeping for about a week.

Provided by Abigail

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 1h35m

Yield 36

Number Of Ingredients 6

1 ½ cups unsalted butter
⅔ cup white sugar
2 tablespoons chopped fresh rosemary
2 ¾ cups all-purpose flour
¼ teaspoon salt
2 teaspoons white sugar for decoration

Steps:

  • In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
  • On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
  • Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 11.2 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 17.4 mg, Sugar 4 g

Tips for Making Rosemary Chocolate Chip Shortbread

  • For a more intense rosemary flavor, use fresh rosemary leaves instead of dried.
  • Be sure to chill the dough for at least 30 minutes before baking. This will help to prevent the cookies from spreading too much.
  • Use a cookie scoop to drop the dough onto the baking sheet. This will help to ensure that the cookies are all the same size and shape.
  • Bake the cookies until they are just golden brown around the edges. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Conclusion

Rosemary chocolate chip shortbread is a delicious and easy-to-make cookie that is perfect for any occasion. The combination of rosemary, chocolate, and butter is irresistible, and the cookies are sure to be a hit with everyone who tries them. So next time you’re looking for a new cookie recipe to try, give rosemary chocolate chip shortbread a try. You won’t be disappointed!

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