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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.
Scan for Demonstration Video
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