Your cart is empty
Prep
10m
Cook
18m
Total
28m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In the bowl of a stand mixer, cream the butter, sugar, and vanilla until well combined. Add the flour and salt and mix. Add the chocolate and combine.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
26
M
I
1
cup
Butter, softened
2/3
cup
Sugar
2
tsp
Vanilla
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Fat
230g
Carbs
429g
Sugar
113g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
Cammie
24 days ago
I must have done something wrong, the dough was more like grains of sand, and scooping out was more like molding dry sand castle 🙃 I might have milled hard white instead of soft white perhaps. The flavor was phenomenal and would like to try again but out of butter, could I use coconut oil? And would the mistake of hard white vs soft white cause the fail? Thanks in advance for the help, I appreciate you!
Like
Reply
Cancel
Kristin
23 days ago
Hard white would definitely make them weird as the gluten would develop in the dough, but I'm not sure it would be like grains of sand. That sounds like more a milling issues - which mill do you have?
Like
Reply
Cancel
Cammie
23 days ago
I have the Mockmill 100 and milled at the finest setting.
Like
Reply
Cancel
L
Lauren B
4 months ago
These did not last long! Will definitely make again. The dough did crumble when I sliced it, but I think it’s because I used dairy free butter (we have a milk allergy in the family). But I just remolded the dough in my hands - no problem!
Like
Reply
Cancel
Kristin
4 months ago
Glad you enjoyed them!
Like
Reply
Cancel
A
Amy T
5 months ago
Can these be kept in the freezer for longer? If so, how long please? Thanks :)
Like
Reply
Cancel
Kristin
5 months ago
I'm going to be doing a trial to see how long they can go in the freezer, but as long as they are tightly wrapped with multiple layers and sealed, they should be good for at least a month. Then bring to fridge temp before slicing and baking.
Like
Reply
Cancel
Prep
10m
Cook
18m
Total
28m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In the bowl of a stand mixer, cream the butter, sugar, and vanilla until well combined. Add the flour and salt and mix. Add the chocolate and combine.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
26
M
I
1
cup
Butter, softened
2/3
cup
Sugar
2
tsp
Vanilla
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Fat
230g
Carbs
429g
Sugar
113g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
Cammie
24 days ago
I must have done something wrong, the dough was more like grains of sand, and scooping out was more like molding dry sand castle 🙃 I might have milled hard white instead of soft white perhaps. The flavor was phenomenal and would like to try again but out of butter, could I use coconut oil? And would the mistake of hard white vs soft white cause the fail? Thanks in advance for the help, I appreciate you!
Like
Reply
Cancel
Kristin
23 days ago
Hard white would definitely make them weird as the gluten would develop in the dough, but I'm not sure it would be like grains of sand. That sounds like more a milling issues - which mill do you have?
Like
Reply
Cancel
Cammie
23 days ago
I have the Mockmill 100 and milled at the finest setting.
Like
Reply
Cancel
L
Lauren B
4 months ago
These did not last long! Will definitely make again. The dough did crumble when I sliced it, but I think it’s because I used dairy free butter (we have a milk allergy in the family). But I just remolded the dough in my hands - no problem!
Like
Reply
Cancel
Kristin
4 months ago
Glad you enjoyed them!
Like
Reply
Cancel
A
Amy T
5 months ago
Can these be kept in the freezer for longer? If so, how long please? Thanks :)
Like
Reply
Cancel
Kristin
5 months ago
I'm going to be doing a trial to see how long they can go in the freezer, but as long as they are tightly wrapped with multiple layers and sealed, they should be good for at least a month. Then bring to fridge temp before slicing and baking.
Like
Reply
Cancel
