Thursday, June 30, 2011
Chocolate Chip Shortbread Cookies
I’ve found a new love.
These cookies may look very plain and simple, but I am absolutely addicted to the taste.
Sure, I’ve had shortbread cookies before. But this is my favorite recipe by far. The cookies are crunchy on the outside, and once they hit your tongue, the crumbs almost melt in your mouth. They remind me a bit of the Danish butter cookies I love so much.
The cookies dough is easy to make. It does need a little refrigeration to firm up the dough. And then they are ready to go in the oven.
Maybe next time I’ll cut them into other shapes to make them more visually appealing. The recipe is adapted from Use Real Butter who adapted it from Smitten Kitchen.
| Chocolate Chip Shortbread Cookies |
|
Author:
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Ingredients
- 8 oz. (2 sticks) unsalted butter, room temperature
- 2/3 cup confectioners’ sugar
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 cup mini chocolate chips
Instructions
- In a stand mixer, beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough.
- Fold in the chocolate chips with a large spoon or spatula.
- Gather dough and place in between two sheets of parchment paper. Roll the dough into a rectangle shape that’s 1/4 inch thick.
- Refrigerate the dough for at least 2 hours (I transferred the parchment paper and dough onto a cookie sheet for support and stuck it in the fridge so that the dough would not break/bend).
- After dough is firm, preheat the oven to 325°F. Cut the dough into 1 1/2-inch squares.
- Bake for 18 to 20 minutes, until they turn golden brown around the edges. Makes about 3 dozen.
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caninecologne — June 30, 2011 @ 6:22 am
Ooh, this recipe looks like I could handle it. Yay! I love Use Real Butter’s site – her pictures are gorgeous!
Kirbie replied: — June 30th, 2011 @ 9:56 am
Yes she does have gorgeous pics! She was raving about these cookies and I had my doubts. I like shortbread cookies but they aren’t on my top of favorites, but I love these! i tried to simplify things from the original recipe and the adaption from Use Real Butter. I like to cut out as many unneeded steps as possible.
Beverly — June 30, 2011 @ 11:04 am
ooh, i love shortbread cookies and chocolate chips can only make it better. yum, can’t wait to give it a try.
Kirbie replied: — June 30th, 2011 @ 11:11 am
I really loved these cookies, esp with the addition of the choc chips!
Sasha — June 30, 2011 @ 1:39 pm
Ive seen this recipe in a fair few places now and every time i think how much i want to try it out! I really must bite the bullet and make this, shortbread is one of my favourite treats and it is so crazily simple to make isnt it! Dangerously so
Kirbie replied: — June 30th, 2011 @ 2:31 pm
Make it! It is really simple. I was putting the dough together and my reaction was: “I’m done already? that was fast…”
Sue — December 11, 2012 @ 9:43 am
Made these last week for cookie exchange, they were easy and held the delicious taste when some of the others had gone stale! making my second batch for Christmas, received several compliments and I am not a baker! very good!
Kirbie replied: — December 11th, 2012 @ 10:00 am
Yay! I’m making them for Christmas too. I love that they can last so long so I can bake them ahead of time.
Keri — December 20, 2012 @ 7:06 pm
Wow! These are brilliant. Simple to make and a true shortbread flavour and texture. I’m trying it again with craisins for Christmas. Thanks for a wonderful recipe and Merry Christmas!
Kirbie replied: — December 21st, 2012 @ 1:38 am
This is one of my all time favorites!
Gayle — June 17, 2013 @ 2:53 pm
I have found a similar recipe that just calls for the dough to be pressed into a 13×9 baking pan, so I think that to make things easier for me I will do just that.
I made half the cookie recipe last night into a “Fruit Pizza” with the dough pressed onto a pizza pan, baked it at 350 degrees for 15-20 minutes. I then combined 8 ounces cream cheese, 1/2 c. granulated sugar, 1/2 tsp. lemons juice & mixed well, spread it on top the cooled cookie, and topped it with fresh fruit (blueberries & sliced bananas, but hope to make it again with strawberries, peaches, nectarines, & fresh pineapples). A wonderfully delicious summer-time treat!
Kirbie replied: — June 17th, 2013 @ 4:18 pm
sounds good!