Double chocolate shortbreads

I have made these hundreds of times now and always get great feedback. I don't use the cocoa powder and just have them as plain shortbread with choc chips (personal preference). I split the dough in two and roll them into 'sausages' so the disks are about 5cm wide, then roll them in greaseproof or cling film to chill. Once firm I cut them 1cm thich as suggested. They spread a little when cooking and normally end up with about 20 biscuits. I bake them for the suggested 10-12mins, until just starting to colour gently at edges and then leave them to cool on the tray and they firm up nicely. Delicious!

So far so delicious - the raw dough is amazing - if you make your own ice cream this would be a great recipe for dough part of cookie dough ice cream! Having difficulty cutting it even with my electric knife after freezing overnight so am leaving it for 10mins before trying again! But I have high hopes for the cooked biscuit.

I doubled up the recipe, hoping to get 20 biscuits. I ended up with over 40! I chilled for over 2 hours. When cutting into discs, they do crumble a little but because of the high butter content, you can easily push the crumbled bits back into the disc - they kind of melt together. I baked for 15 minutes and they turned out well. Very light and crumbly.

Completely melted the butter and didn't bother with the fridge or freezer - no time! Just pressed the mixture into a muffin tin with silicone cases - great for little ones! And the rest of the mix into a lined cake tin. Delicious. Left in oven after 15 with oven OFF to let them harden up. Just perfect. The cupcake cookies were thicker than the cake tin one which we cut into four big chunks. Enjoy. So quick and easy.

Amazing!! Needed to soften the butter in the mirowave for about 20 seconds but other than that great recipe. My niece especially loved mixing it with her hands! 12 mins was the bake time I used.

These are great: delicate and delicious and very easy. The butter is best very very soft and I used an electric mixer to blend in the (white) sugar, mixing very thoroughly. Sifted the flour and cocoa together and beat in, again with the mixer. Mini chocolate chips would work better, I think, for slicing. I chilled the logs two hours. And they do take longer to bake than recommended. BTW, they taste even better after a few days... should they last that long!

They were OK, not amazing at all. Maybe try adding some vanilla to give the flavour a bit more depth. They also need longer cooking time: I took them out after 17 mins thinking they would harden as they cooled, but only the thinnest ones were done. The ones cut to 1cm were underbaked

They are simply amazing!!!! I will make them again for sure :-)

Didn't like this. Chilled in fridge but found them difficult to cut due chocolate chips. Maybe freezing would be best. Did not come out of oven in a nice round but in a melted puddle. They did harden up but didn't look great. Very crumbly and not at all sweet. Edible but wouldn't serve to guests.

Just made my second batch this morning. I doubled the quantity which when you think about it is a wise thing to do as the dough logs freeze well. These have a good taste and are easy to make, however mixing the "softened" butter could be a problem for some one who has difficulty with their hands like me. I thought a wooden type of potato masher would be a great help to do this. However they turned out very well and are another confirmation of how much better home made is over shop bought. Will make again.