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Choca Blockas

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“A favorite, these are mounds of shortbread with chocolate chips and walnuts. They bake long and low to turn out with a wonderfully crunchy texture. Adapted from All Butter Fresh Cream Sugar Packed Baking Book by Judy Rosenberg. Enjoy!”
READY IN:
1hr 20mins
YIELD:
15 cookies
UNITS:
US

Ingredients Nutrition

  • 1 34 cups all purpose flour plus 2 tbls. flour
  • 12 teaspoon baking powder
  • 14 teaspoon salt
  • 1 cup unsalted butter, room temperature (2 sticks)
  • 12 cup sugar
  • 34 cup semi-sweet chocolate chips (or milk chocolate or even dark chocolate)
  • 12 cup pecans, chopped (or walnuts)

Directions

  1. Preheat oven to 275*F.
  2. Line two cookie sheets with parchment paper(or leave ungreased).
  3. Sift flour, baking powder, and salt together in a small bowl and set aside.
  4. Cream the butter and sugar together in a bowl with an electric mixer until light and fluffy, about 1 1/2 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula.
  5. Add the dry ingredients and blend on low speed for 10 seconds. Increase the speed to medium high and beat till fluffy, 2- 2 1/2 minutes. Scrape down bowl.
  6. Add the chocolate chips and nuts with several turns of the mixer, then mix by hand with a wooden spoon until incorporated.
  7. Measure out generously rounded tablespoonfuls of dough and roll them into balls with your hands.
  8. Place the balls 1 1/2" apart on cookie sheets, and press them down lightly to form a flat bottom.
  9. Bake the cookies until they are crunchy and golden, about 1 hour. To test for doneness, remove one cookie from the cookie sheet and cut it in half. There should be no doughy strip in the center. Allor the cookies to cool on a wire rack.
  10. Enjoy!

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