Chocolate chip shortcrust pastry will become your favorite base for cookies and tarts, it’s made with a few ingredients and in no time, it just needs to rest for a few hours in the fridge before being used. The classic butter shortcrust with added chocolate chips to make it super delicious!
If you love shortcrust pastry, then also try:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 1 shortcrust pastry block
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chocolate Chip Shortcrust Pastry
- 3 eggs (size XL)
- 3 1/2 cups all-purpose flour (to be used in the shortcrust pastry dough)
- 1/4 cup all-purpose flour (to help on the pastry board)
- 7 oz butter (I used lactose-free)
- 1 cup sugar
- 1 cup chocolate chips
Useful Tools
- Food Scale
- Bowl
- Spoon
- Pastry Board
- Plastic Wrap
Chocolate Chip Shortcrust Pastry Preparation
Take the butter out of the fridge, it must be at room temperature, I took it out in the evening to use it in the morning.
In a bowl, quickly mix the soft butter with sugar.
Now add the eggs and mix quickly (the mixture will not be homogeneous, this is normal).
Add all the flour and start mixing with a spoon, when you see the flour is fully absorbed, move to the next step.
Pour the dough onto the floured pastry board, spread it a little with your hands and add the chocolate chips, knead until well combined and smooth dough is obtained.
Now wrap the chocolate chip shortcrust pastry block in plastic wrap and place it in the fridge for at least 4 hours before using it (it’s okay if it stays in the fridge from evening to morning!).
The recipe is finished. Now I will explain how to use this delicious shortcrust pastry!
For tarts: take the shortcrust pastry out of the fridge and roll it out to about 1/4 inch thick, line a tart pan and fill with cream, chocolate, or jam, bake in a preheated oven at 480°F for about 30 minutes, always checking the baking!
For cookies: take the shortcrust pastry out of the fridge, roll it out to about 1/4 inch or even thinner, cut with cookie cutters and bake in a preheated oven at 350°F for 18/20 minutes, always checking the baking!
Useful Information
For all my recipes, I use a static mode electric oven, and the temperatures and baking times refer to my oven, but logically everyone (as I always write) should always check the baking because every oven is different from another, and indeed, baking times and temperatures can slightly vary from one oven to another.
