Description
This chocolate chip shortbread cookie combines the best of shortbread cookies with the best of chocolate chip cookies (the chocolate chips!) for a buttery, tender cookie. Just 4 ingredients combine for a delicious bite anytime of day!
Ingredients
- 1/2 cup butter, room temperature
- 67 grams sugar (1/3 cup)
- 175 grams flour (1 1/3 cups + 2 Tablespoons)
- 3/4 cup mini chocolate chips
Instructions
- Place room temperature butter and sugar in a mixing bowl. Mix Using a hand mixer or a stand mixer, cream butter and sugar until just combined mixed. Make sure the butter and sugar are thoroughly combined, but don't over mix.
- Add flour and mix until combined.
- Add mini chocolate chips and stir until combined.
- Turn onto flat surface and press together into a tight ball. Use a little flour if needed to keep the dough from sticking to the board.
- Flatten (or roll with a rolling pin) the dough into a rectangle that is about 1/4 inch thick.
- Wrap dough tight and place in refrigerator for at least 1 hour or up to overnight.
- When ready to bake cookies, preheat oven to 300°F.
- Remove wrapped dough from the refrigerator and place on a flat surface.
- Cut into desired shape. We used a round cookie cutter and have also made them by cutting them into squares with a knife.
- Transfer cut pieces to lined baking sheet.
- Work quickly so the dough doesn’t get too soft. If it does get soft, place dough into the fridge until firm again.
- Place in pre-heated 300°F oven.
- Bake 22-25 minutes. Cookies should be firm but not brown with the edges JUST starting to brown.
- Remove from oven, cool for 5-8 minutes on the baking sheet. Remove from the baking sheet.
Notes
Please use a kitchen scale. Measuring flour by volume (cups) is notoriously unreliable. Use a kitchen scale and follow our gram measurements! If you don't have a scale, measure your flour with the scoop-and-level method.
Store Cookies. Store baked cookies in an airtight container on the counter for up to 5 days. Freeze baked cookies for up to 3 months - thaw before serving. Freeze cut, unbaked cookies for up to 3 months. Place frozen cookies on a lined baking sheet while you preheat your oven. Bake as directed. NOTE: You may need to bake a little longer if the cookies are not completely thawed before putting them in the oven.
Ingredients. Use good butter (like Kerrygold) and flour (like King Arthur or Bob's Red Mill) for these cookies. It will make a difference.
Tips. Don't over mix the butter and sugar. Use room temperature butter. Refrigerate cookies before baking.
Forming cookies. There are a few options when forming cookies. Flatten dough and refrigerate before cutting or after cutting individual cookies. Roll dough into a log and cut slices to form round cookies. All of these work and are covered in more detail in the post above. Make sure dough is cold before placing in the oven.
- Prep Time: 10 minutes
- Inactive Time: 1 hour
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 98
- Sugar: 6.3 g
- Sodium: 0.6 mg
- Fat: 5.5 g
- Trans Fat:
- Carbohydrates: 11.9 g
- Protein: 1.2 g
- Cholesterol: 9.4 mg