Introduction
Imagine a delicate, buttery Viennese biscuit meets a crisp French baguette—infused with rich chocolate chips for an irresistible treat. These Chocolate Chip Viennese Baguettes are a perfect balance of flaky, melt-in-your-mouth texture and sweet chocolatey goodness. Ideal for afternoon tea, dessert platters, or a gourmet snack, this recipe elevates classic shortbread techniques into an elegant, bakery-worthy creation.
The Science & Techniques Behind the Recipe
- Piping Technique: The dough is piped into baguette shapes using a star nozzle, creating ridges that crisp up beautifully.
- Butter Temperature: Softened (but not melted) butter ensures a light, airy texture. Over-creaming can make the dough too soft to pipe.
- Cornstarch Addition: Replaces some flour for a tender, crumbly bite—key in traditional Viennese biscuits.
- Baking Low & Slow: A moderate oven ensures even browning without spreading too much.
Ingredients & Substitutions
(Yields 12-14 baguettes)
Dry Ingredients
- 1 ½ cups (190g) all-purpose flour (sub: gluten-free 1:1 blend)
- ¼ cup (30g) cornstarch (for tenderness)
- ¼ tsp salt
- ½ cup (60g) powdered sugar (sub: granulated sugar, blitzed fine)
Wet Ingredients
- 1 cup (225g) unsalted butter, softened (sub: salted butter, reduce added salt)
- 1 tsp vanilla extract (sub: almond extract for nutty depth)
Mix-Ins
- ½ cup (90g) mini chocolate chips (sub: chopped dark chocolate or cocoa nibs)
Optional Finish
- Melted chocolate for drizzling
- Flaky sea salt
Step-by-Step Instructions
1. Prep & Dough Mixing
- Preheat oven to 325°F (160°C). Line two baking sheets with parchment.
- Sift together flour, cornstarch, and salt in a bowl. Set aside.
- Cream butter and powdered sugaruntil pale and fluffy (3-4 mins). Add vanilla.
- Fold in dry ingredients gently until just combined. Avoid overmixing.
- Stir in chocolate chips evenly.
2. Piping the Baguettes
- Fit a piping bag with a large star tip (e.g., Wilton 8B).
- Pipe 4-inch logs (1-inch wide) onto trays, spacing 2 inches apart.
Pro Tip: Chill piped dough for 15 mins if too soft to hold shape.
3. Baking
- Bake 18-22 mins until edges are golden. Rotate trays halfway.
- Cool 5 mins on trays, then transfer to a rack.
4. Optional Decoration
- Drizzle with melted chocolate or sprinkle with sea salt while warm.
Creative Variations
- Citrus Zest: Add orange or lemon zest for brightness.
- Nutty Twist: Swap chocolate for toasted hazelnuts.
- Spiced: Cinnamon or cardamom for warmth.
- Double Chocolate: Add 2 tbsp cocoa powder to dry ingredients.
Serving Suggestions
- Tea Time: Pair with Earl Grey or espresso.
- Dessert Platter: Serve alongside macarons and fresh berries.
- Gift Idea: Pack in a decorative box with ribbon.
Conclusion
These Chocolate Chip Viennese Baguettesare a testament to how simple ingredients can transform into something extraordinary. With their crisp exterior, tender crumb, and bursts of chocolate, they’re sure to impress. Don’t hesitate to experiment with flavors—baking is an adventure! Now, preheat that oven and let the magic begin. Happy baking!