Chocolate Chip Shortbread Cookies I

Chocolate Chip Shortbread Cookies I
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    18 People
  • VIEWS
    75

Delectably simple and astonishingly quick, these chocolate chip shortbread cookies are destined to vanish almost as soon as they emerge, warm and fragrant, from the oven. A perfect harmony of buttery richness and sweet chocolate, they're an irresistible treat for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    20 g
  • Cholesterol
    27 mg
  • Fiber
    1 g
  • Protein
    2 g
  • Saturated Fat
    8 g
  • Sodium
    74 mg
  • Sugar
    8 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a large bowl, using an electric mixer, cream together the softened butter and confectioners' sugar until light and fluffy. (3-5 minutes)

Image Step 02
02 Step

Recipe View In a separate bowl, sift together the all-purpose flour and cornstarch to ensure a smooth texture. Gradually add this mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix. (2-3 minutes)

Image Step 03
03 Step

Recipe View Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough. (1-2 minutes)

Image Step 04
04 Step

Recipe View Shape the dough into small balls, approximately 1 1/4 inches in diameter. Place them on a baking sheet lined with parchment paper, leaving a little space between each cookie. (10-15 minutes)

Image Step 05
05 Step

Recipe View Bake in a preheated oven at 330 degrees F (170 degrees C) for 18-22 minutes, or until the edges are lightly golden brown. (18-22 minutes)

Image Step 06
06 Step

Recipe View Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust with additional confectioners' sugar, if desired. (30 minutes)

For a richer, more intense chocolate flavor, use dark chocolate chips or chop up a dark chocolate bar.
If the dough is too soft to handle, chill it in the refrigerator for 30 minutes before shaping into balls.
Store these cookies in an airtight container at room temperature for up to 5 days.
Experiment with adding a pinch of sea salt to the dough for a delightful salty-sweet contrast.

Kristoffer Cassin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.9/ 5 ( 25 Ratings)
Total Reviews: (4)
  • Keeley Wilkinson

    These cookies are so easy to make and everyone loves them! I added a sprinkle of sea salt and it was a game changer!

  • Concepcion Okon

    My kids devoured these! I used mini chocolate chips and they were a hit.

  • Virgil Bruen

    I found the dough a little crumbly, but chilling it for a bit helped a lot. Delicious!

  • Raphaelle Strosin

    I've made these several times and they always turn out perfectly. The cornstarch really makes them melt in your mouth!

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