Chocolate Chip Shortbread Cookies
Buttery, melt-in-your-mouth shortbread cookies are easy to make and perfect for gifting.
Ingredients
- 8 oz unsalted butter, room temperature
- 2/3 cup powdered sugar
- 1/2 tsp vanilla
- 2 cups all-purpose flour
- 3/4 cup mini chocolate chips
Instructions
- In a stand mixer, beat butter and sugar together on medium speed for about 3 minutes, until the mixture is very smooth.
- Mix in vanilla until it is completely incorporated.
- Reduce mixer speed to low and add flour, mixing just until it disappears into the dough.
- Fold in the chocolate chips.
- Gather dough and place in between two sheets of parchment paper. Roll the dough into a rectangle shape about 1/4 inch thick.
- Refrigerate the dough for at least 2 hours.
- After dough is firm, preheat the oven to 325°F. Cut the dough into 1 1/2-inch squares and place onto a baking sheet lined with parchment paper, spacing cookies 3/4 inch apart.
- Bake for 18 to 20 minutes, until they turn golden brown around the edges.
Notes
- Recipe adapted from Use Real Butter
- Cookies should be stored in airtight container at room temperature.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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