Mini Chocolate Chip Shortbread Cookies

Mini Chocolate Chip Shortbread Cookies
  • PREP TIME
    20 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    1 hrs 40 mins
  • SERVING
    12 People
  • VIEWS
    106

These delightful mini chocolate chip shortbread cookies are a timeless treat. Egg-free and utterly irresistible, they boast a melt-in-your-mouth texture and a generous scattering of chocolate chips. Prepare to be captivated by their simple yet exquisite flavor!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    39 g
  • Cholesterol
    41 mg
  • Fiber
    2 g
  • Protein
    4 g
  • Saturated Fat
    15 g
  • Sodium
    113 mg
  • Sugar
    21 g
  • Fat
    25 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350°F (175°C). (Prep time: 5 minutes)

Image Step 02
02 Step

Recipe View In a large bowl, cream together the softened butter and confectioners' sugar until light and fluffy. Add the vanilla extract and mix until well combined. Gradually add the flour, mixing until a smooth dough forms. Reserve 1/4 of the chocolate chips. Gently fold the remaining 3/4 of the chocolate chips into the dough until evenly distributed. (Prep time: 15 minutes)

Image Step 03
03 Step

Recipe View Roll the dough into 24 small logs, each about 2 inches long. Place the logs on a baking sheet lined with parchment paper, leaving a little space between each. (Prep time: 10 minutes)

Image Step 04
04 Step

Recipe View Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden brown. Remove from oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. (Cook time: 20 minutes, cool time: 10 minutes)

Image Step 05
05 Step

Recipe View While the cookies are cooling, melt the vegetable shortening in a small saucepan over medium-low heat. Add the reserved 1/4 of the chocolate chips and stir until completely melted and smooth. (Prep time: 5 minutes)

Image Step 06
06 Step

Recipe View Dip each cooled cookie into the melted chocolate, coating partially or entirely as desired. Place the dipped cookies back on the baking sheet lined with parchment paper. (Prep time: 10 minutes)

Image Step 07
07 Step

Recipe View Refrigerate the cookies for at least 30 minutes, or until the chocolate is firm. Serve and enjoy! (Chill time: 30 minutes)

For a richer flavor, use browned butter in the dough.
Add a pinch of sea salt to the dough to enhance the sweetness.
Store the cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.

Ellie Cremin

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: 4.8/ 5 ( 35 Ratings)
Total Reviews: (3)
  • Brycen Lowe

    So easy to make and they disappear in minutes! Doubling the recipe is a must.

  • Gabriella Purdy

    I added a sprinkle of sea salt on top of the chocolate and it was amazing!

  • Ryder Nader

    These cookies are absolutely divine! The perfect balance of sweetness and buttery goodness.

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