Print

Chocolate Chip Shortbread

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 20 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Description:

Classic shortbread gets a chocolate twist!


Ingredients:

  • 1 cup salted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour (I used Bob’s All Purpose Unbleached flour)
  • 2/3 cup mini chocolate chips

Instructions:

  1. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, sugar and vanilla together for 2 minutes. Turn the mixer to low and slowly add in the flour, mixing until just combined.
  2. Stir in the chocolate chips evenly.
  3. Transfer the dough to a zip-top bag and chill for at least 2 hours. Alternately, you can roll your dough out now and cut into shapes, and then chill the dough. Both methods are effective.
  4. Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
  5. Roll dough out into a large square, 1/3-inch thick. Cut the dough into squares using a knife, or you could use cookie cutters.
  6. Place on baking sheet and bake for 18-20 minutes.
  7. Transfer to a wire rack to cool completely.

Notes:

store airtight at room temperature for up to 5 days

Keywords:: shortbread, cookies, christmas cookies, chocolate chip

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!