Description
Deliciously buttery and tender Chocolate Chip Shortbread Cookies that are easy to make and perfect for any occasion. These cookies combine the classic rich texture of shortbread with bursts of mini chocolate chips, creating a melt-in-your-mouth treat ideal for holiday gatherings or an everyday sweet snack.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper to prevent the cookies from sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter together with powdered sugar until the mixture is light, fluffy, and creamy, which helps to create the smooth texture of the cookies.
- Add Vanilla Extract: Mix in the vanilla extract thoroughly to infuse the dough with a rich, aromatic flavor.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing just until a soft dough forms. Avoid overmixing to maintain tenderness.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the dough to evenly distribute them without breaking the chips or overworking the dough.
- Shape Cookies: Using a tablespoon, scoop portions of dough and roll each into a ball. Place them on the prepared baking sheets about 2 inches apart to allow room for spreading.
- Flatten Dough Balls: Slightly flatten each dough ball using the bottom of a glass or your fingers to create the classic shortbread cookie shape.
- Bake: Bake in the preheated oven for 14 to 18 minutes, until the edges are set and just beginning to turn a light golden color. This ensures a tender, buttery texture inside.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, allowing them to firm up perfectly.
Notes
- Do not overbake the cookies; they should remain pale with lightly golden edges for the ideal tender shortbread texture.
- Mini chocolate chips work best for an even distribution and delicate texture, but you can use regular-sized chips if you chop them slightly.
