Tuesday, April 16, 2019

Chocolate Chip Shortbread

1 cup salted butter, room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups flour
2/3 cup mini chocolate chips

In the bowl of your stand mixer fitted with the paddle attachment mix the butter, sugar, and vanilla together for 2 minutes. Turn the mixer to low and slowly add in the flour, mixing until just combined.

Stir in the chocolate chips evenly.

Scoop out your dough onto a cookie sheet and freeze for at least one hour.

Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.

Place on baking sheet and bake for 18-20 minutes.

Transfer to a wire rack to cool completely.


Store airtight at room temperature for up to 5 days



This recipe can be found here.

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