Chocolate Chip Shortbread Cookies
Chocolate Chip Shortbreads
Jan 2, 2012
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Prep Time: 0 hours 10
Total Time: 0 hours 45
2 tbsp. all-purpose flour
stick cold unsalted butter
semisweet mini chocolate chips
- Heat oven to 325°F. Have a baking sheet ready.
- Mix flour and 1/4 cup granulated sugar in a medium bowl. Cut in butter with a pastry blender (or rub butter in with fingertips) until mixture resembles coarse crumbs. Stir in mini chips.
- Gently press crumbs together to form a dough (heat from your hands will help this happen). Place on baking sheet; pat into an 8-in. disk. With a sharp knife, score into 16 wedges, cutting about halfway through dough. Prick wedges twice with a fork.
- Bake 25 minutes, or until shortbread looks dry and golden at edges. Immediately cut through score lines. Cool 5 minutes on baking sheet before removing to a wire rack to cool completely. Can be stored airtight at room temperature up to 3 days.
Video: Chocolate Chip Shortbread Cookies Recipe
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