Dive into these delightful shortbread cookies loaded with chocolate chips. The buttery and crumbly texture combined with the rich flavor of chocolate makes every bite a treat!
Ingredients:
- 1 cup unsalted butter, at room temperature
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips (see note below)
Instructions:
- Begin by whisking together the flour and salt in a medium-sized bowl. Once combined, set it aside.
- In a separate large bowl or using the bowl of an electric mixer, cream together the butter and sugar on medium speed. Continue for about 3 minutes or until the mixture turns fluffy.
- While the mixer is running, blend in the vanilla, and then add the egg yolk.
- Shift the mixer to its lowest speed and slowly add in the dry ingredient mixture. Mix until they're just combined. Lastly, fold in the mini chocolate chips to evenly distribute them.
- Transfer the dough onto a flat surface and shape it into a log about 10 inches long. Wrap this dough log in plastic wrap and refrigerate for approximately 2 hours or until it becomes firm.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Use a serrated knife to slice the firmed cookie dough into 1/4-inch thick rounds. Place them on the lined baking sheets, ensuring a 1-inch gap between each cookie.
- Bake for 12-14 minutes or until you notice the edges taking on a golden brown hue. Once baked, let the cookies rest on the sheets for 10 minutes, then transfer them onto cooling racks.
Notes & Tips:
- Chocolate Chips: Mini chocolate chips are ideal as they allow for easier slicing of the cookies. However, if using regular-sized chocolate chips, be prepared for a slightly more challenging slicing process.
- Slicing Advice: Should the cookies crumble a bit during the slicing, simply press them back together. If the dough seems too hard to slice, let it sit at room temperature for a few minutes to soften a bit.
- Storage: Keep the baked cookies in an airtight container. They will stay fresh at room temperature for up to 7 days, in the refrigerator for up to 10 days, and can be frozen for as long as 3 months.
