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Chocolate Chip Shortbread Cookies

Chocolate Chip Shortbread Cookies: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugars until combined. Add the flour and salt and beat just until incorporated. Stir in the chocolate chips.

Place the batter on your counter and roll into a round log that is about 10 inches (25 cm) long and 1 1/2 inches (4 cm) in diameter. Wrap log in plastic wrap, wax paper, or parchment paper and place in the refrigerator until firm (at least six hours or preferably overnight). (Can freeze the unbaked log for up to two months. Defrost in the refrigerator overnight.)

When ready to bake the cookies, preheat your oven to 350 degrees F (180 degrees C). Place oven rack in the center of the oven. Line a baking sheet with parchment paper. 

Once the log is firm, place on a cutting board, and with a sharp knife, slice cookies about 1/3 inch (1 cm) thick. Place the cookies on the baking sheet, spacing about 3 inches (7.5 cm) apart. Bake the cookies for about 13-15 minutes, or until the edges of the cookies are golden brown (the longer the cookies bake the more crisp they will be). Rotate your baking sheet front to back about halfway through baking. Remove from oven and place on a wire rack to cool.  

The Shortbread cookies with keep in an airtight container for about 7 to 10 days, or they can be frozen for about one month.

Makes about 24 to 30 cookies.

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Chocolate Chip Shortbread Cookies:

1/2 cup (113 grams) unsalted butter, at room temperature

1/4 cup (50 grams) granulated white sugar

2 tablespoons (25 grams) light brown sugar

1 cup (130 grams) all-purpose flour

1/4 teaspoon (1 gram) salt

1/2 cup (85 grams) semi sweet or bittersweet chocolate chips