Chocolate Chip Shortbread Cookies
User Reviews
4.9
Chocolate Chip Shortbread Cookies
Description
This recipe starts by creaming softened butter with powdered sugar into a light, fluffy mixture before adding vanilla extract. Gradually incorporating all-purpose flour creates a shortbread dough, into which mini chocolate chips are gently folded to distribute throughout.
The dough is then rolled out to a quarter-inch thickness, chilled until firm, and cut into equal-sized shapes. Baking at a moderate temperature produces cookies with lightly golden edges and a tender shortbread crumb that melts in the mouth, contrasted by the chocolate chips' sweetness.
Cooling on the baking sheet initially allows the cookies to set before transfer to a rack, preserving their delicate texture. This method yields classic cookies suitable for sharing or gifting and pairs well with tea or coffee.
Ingredients
- 1 cup butter softened
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup mini chocolate chips
- 8 ounces chocolate melting wafers or semi-sweet chocolate chips
Instructions
- In a large mixing bowl, beat 1 cup butter (softened) and 2/3 cup powdered sugar with a hand mixer until light and fluffy, about 2-3 minutes. Add 1/2 teaspoon vanilla extract and mix until combined.
- Gradually add 2 cups all-purpose flour, mixing on low speed just until no streaks of flour remain. Gently fold in 3/4 cup mini chocolate chips.
- Transfer the dough to a gallon-sized resealable plastic bag or place it between two sheets of plastic wrap. Roll the dough out to a thickness of 1/4 inch. Refrigerate the dough on a flat surface until firm, about 1 to 2 hours.
- Once chilled, remove the dough from the plastic wrap. Use a butter knife to cut the dough into equal-sized squares or rectangles. Arrange the pieces on a parchment-lined baking sheet, spacing them about 1 inch apart.
- Bake in a preheated oven at 325°F (165°C) for 18-20 minutes, or until the edges are just lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Melt 8 ounces chocolate melting wafers in a microwave-safe bowl by heating them in 30-second increments, stirring well after each interval, until smooth. Dip one-third or one-half of each cookie into the melted chocolate, then place the cookies on parchment paper. Allow the chocolate to harden before serving or storing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Cookies
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 234kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 25mg | 8% |
| Sodium | 87mg | 4% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 300IU | 6% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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