Description
These Chocolate Shortbread Cookies combine buttery, crumbly shortbread with rich semi-sweet chocolate chips for a delightful treat. Perfectly balanced sweetness and a melt-in-your-mouth texture make them an irresistible snack or dessert that pairs wonderfully with tea or coffee.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 Pinch salt
Wet Ingredients
- 1 1/2 sticks (12 tbsp) unsalted butter, at room temperature
- 1/2 tsp pure vanilla extract
Mix-Ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This usually takes about 3 to 5 minutes and is crucial for achieving the perfect shortbread texture.
- Add Vanilla Extract: Mix in the pure vanilla extract until it is fully incorporated, providing a subtle depth of flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and pinch of salt to evenly distribute the salt throughout the flour.
- Mix Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, stirring gently until a soft dough forms. Be careful not to overmix to keep the cookies tender.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the dough to ensure each cookie will have delicious chocolate bites.
- Shape the Dough: Roll the dough into a log about 2 inches in diameter, then wrap it in plastic wrap. Chill in the refrigerator for at least 1 hour (up to overnight) to firm up the dough for easier slicing.
- Slice Cookies: Once chilled, unwrap the dough and slice it into 1/4-inch thick rounds. Arrange them on the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are just starting to turn golden. Be careful not to overbake to maintain a tender texture.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step prevents breaking while they are still warm.
Notes
- For a richer flavor, use European-style butter if available.
- Make sure the butter is at room temperature but not melted to achieve the perfect cookie texture.
- Chilling the dough is important for cleaner cookie slices and to prevent spreading during baking.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to preference.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
