Chocolate chips shortbread cookies are crumbly, slightly salty and delicious, the perfect match to a good cup of tea or a glass of milk.
This is a very easy and versatile recipe, you can make these shortbread cookies with nuts, raisins, etc., just follow your imagination.
Shortbread cookies are made with so few ingredients, choose the best quality butter you can afford. You can choose salted or unsalted butter; I prefer unsalted because I like to control my salt input.
Also, if you can, please opt for pure vanilla extract, it tastes so much better than the chemical thing...
1 cup (225 grams) butter, at room temperature
1 cup (120 grams) confectioners (powdered or icing) sugar, sifted
1 teaspoon (2 grams) pure vanilla extract (optional)
2 1/2 cups (325 grams) all-purpose flour
1/2 teaspoon (2 grams) salt (preferably kosher or sea salt)
1 cup (150 grams) milk chocolate chips
Preheat your oven to 350 degrees F (180 degrees C). Butter a 9 x 13 inch (23 x 33 cm) baking pan.
In the bowl of your electric stand mixer with the paddle attachment, beat the butter until smooth and creamy
Add the sugar and vanilla extract and beat until well combined.
In a separate bowl whisk the flour with the salt and then add the flour mixture, along with the chocolate chips, to the butter mixture and beat until the dough just starts to come together, it is important not to overmix the shortbread dough.
Transfer the batter to your baking pan and gently press the dough, with your fingertips or the back of a spoon, to form an even layer.
Bake the shortbread for about 25 to 30 minutes or until light golden brown (the longer you bake the shortbread, the crisper and crunchy they will be). Remove from oven and place on a wire rack to cool about 5 minutes.
After 5 minutes, cut the shortbread into rectangular bars and let it cool completely into the pan.
Makes about 24 shortbread fingers
Note: This recipe is inspired from Stephanie Jaworski’s recipe “raisin shortbreads” and here is a link to her recipe and youtube video, click here for her recipe
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