Chocolate Chip Shortbread

When a blogger says, “The best cookies i ever made were chocolate chip shortbread at Christmas. I got phone calls asking for more shortbread. So yea, it’s my go-to from now on.”  How can one not try them.  And let me tell you – huge hit.  Love these cookies.  I made a huge batch and these are good even a week later, not many cookies last that long.  This is definitely a keeper.

This is another Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was Isn’t everything in the Kitchen Trial & Error  which is written by Kate who lives in Rochester, NY. Kate is an environmental person by and and cook by night.  Love her blog and it was hard to decide what to make, and next i am going to make the creamy mints.  But for now you have to try these cookies.

Print Recipe

Chocolate Chip Shortbread

Yield: 30-2" cookies

Prep Time: 1 hour 15 minutes

Cook Time: 10 minutes

Ingredients:

12 tbsp (1 & 1/2 sticks) butter, room temp

1/2 cup granulated sugar

1/2 tsp vanilla

1 3/4 cups all purpose flour

1/4 tsp kosher salt

1 ½ cup semi sweet chocolate chips


Directions:

Make sure the butter is room temperature and then cream together the butter and sugar until light and fluffy, about 3 minutes. Mix in the vanilla.


In a separate bowl, whisk or sift together the flour and salt.


Add the flour and salt to the butter mixture. Mix on low speed until it comes together into a dough. Add the chocolate chips and mix in.


Roll the dough into a log about 2 inches in diameter (roll it wider or skinnier depending on how big you want your cookies). Roll the log in some wax paper.


Chill in the fridge for at least 1 hour.


Preheat the oven to 350F and line a sheet pan with parchment paper.


Slice the log into 1/4 inch slices. Place the slices on the sheet. They don't spread much, so they can be pretty close together.


Bake for 10-13 minutes, or until the edges are just starting to brown.


Remove from the pan and cool to room temp.


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