Description
These buttery, melt-in-your-mouth chocolate chip shortbread cookies are crumbly, rich, and loaded with chocolate. Simple to make and perfect for Christmas or any time of the year, they offer a deliciously sweet treat with a delightful texture that everyone will love.
Ingredients
Cookie Dough
- 1 cup unsalted butter, room temperature
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
Instructions
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour and salt. Set aside for later use.
- Cream Butter and Sugar: In the bowl of an electric mixer or a large mixing bowl, cream the room temperature butter and powdered sugar with an electric mixer set at medium speed for about 3 minutes, or until the mixture is light and fluffy.
- Add Vanilla and Egg Yolk: With the mixer running, add the vanilla extract, then the egg yolk, mixing to incorporate fully.
- Incorporate Dry Ingredients: Turn the mixer to low speed and gradually add the dry flour mixture. Mix only until just combined to avoid overworking the dough.
- Add Chocolate Chips: Stir in the mini chocolate chips by hand until evenly distributed throughout the dough.
- Form Dough Log and Chill: Turn the dough out onto a countertop and shape it into a 10-inch log. Wrap tightly in plastic wrap and chill in the refrigerator for about 2 hours or until firm.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a serrated knife, slice the chilled dough log into rounds approximately 1/4 inch thick.
- Arrange Cookies: Place the sliced cookie rounds on the parchment-lined baking sheets, spacing them about 1 inch apart to allow for slight spreading.
- Bake: Bake in the preheated oven for 12-14 minutes, or until the edges begin to turn a light golden brown.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheets for 10 minutes to firm up before transferring them to wire racks to cool completely.
Notes
- Ensure butter is at room temperature for easier creaming and better texture.
- Do not overmix after adding flour to keep the cookies tender.
- Mini chocolate chips work best to distribute chocolate evenly.
- Chilling the dough is essential to maintain cookie shape and texture.
- Slicing with a serrated knife helps achieve clean, even rounds.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
