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Mini Chocolate Chip Shortbread

Baking with Becel® Salted Plant-Based Bricks means cookies can be ready in minutes when last-minute guests stop by. And if you’re serving mini chocolate chip shortbread, they’ll be sure to stop by often.
  • Cooking time17 min
  • Prep time20 min
  • ServingsPortions 16
recipe image Mini Chocolate Chip Shortbread

Ingredients

  • 1 cup (250 mL) Becel® Salted Plant-Based Bricks
  • 1 cup (125 mL) icing sugar
  • 1 tsp. (5 mL) vanilla extract
  • 1/2 tsp. (2 mL) salt
  • 2 cups (500 mL) all-purpose flour
  • 1 cup (250 mL) mini semi-sweet chocolate chips
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Preheat oven to 325° F (160° C).
  2. Beat Becel® Salted Plant-Based Bricks and sugar until well blended and lightened in color, about 2-3 minutes. Stir in vanilla extract and salt until combined.
  3. Add flour until you almost have a ball of dough. Stir in mini chocolate chips and mix until the dough comes together.
  4. Divide dough into sixteen 1/2" to 1" (1.25 to 2.5-cm) balls, flattening with a fork dipped in flour or icing sugar. Arrange on baking sheets.
  5. Bake 12 to 17 minutes or until edges and bottoms are very lightly browned. Transfer cookies to wire rack and cool completely.