Side Pannel
Chocolate Chip Shortbread Cookies
Chocolate Chip Shortbread Cookies
- Recipe Submitted by maryjosh on 03/05/2018
Ingredients List
- 226 g (1 cup) butter, room temperature
- 100 g (½ cup un packed) light brown sugar
- 50 g (½ cup) granulated sugar
- ½ teaspoon vanilla extract
- 320 g (2 ½ cups) all-purpose flour
- ½ teaspoon kosher salt
- 3 oz bittersweet chocolate, chopped/slivered
Directions
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until lightened and fully combined. Add the vanilla to combine.
Add the flour and salt and mix on low speed until combined, scraping down the sides of the bowl as necessary.
Add the chocolate and mix on low only to distribute the chocolate.
Scoop batter onto parchment paper and roll into a log about 3 inches in diameter.
Refrigerate overnight.
Preheat oven to 350°F.
Slice log into ½ inch slices. Place 1 inch apart on a parchment lined baking sheet and bake in preheated oven for 10-12 minutes or until the edges begin to brown and the centers are matte and no longer doughy.
Cool completely on a wire rack.
Store at room temperature in an airtight container for 7 days. Dough will keep 7 days in the refrigerator.
Add the flour and salt and mix on low speed until combined, scraping down the sides of the bowl as necessary.
Add the chocolate and mix on low only to distribute the chocolate.
Scoop batter onto parchment paper and roll into a log about 3 inches in diameter.
Refrigerate overnight.
Preheat oven to 350°F.
Slice log into ½ inch slices. Place 1 inch apart on a parchment lined baking sheet and bake in preheated oven for 10-12 minutes or until the edges begin to brown and the centers are matte and no longer doughy.
Cool completely on a wire rack.
Store at room temperature in an airtight container for 7 days. Dough will keep 7 days in the refrigerator.
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