Chocolate Chip Shortbread Cookies
Chocolate Chip Shortbread Cookies. The easiest cookie recipe ever! These shortbread cookies are soft, buttery, and loaded with chocolate chips. Drizzle with a little extra chocolate for the ultimate cookie treat. These will disappear fast!
Hi everyone! It’s Serene from House of Yumm, and I’m here to share with you one of my favorite cookie recipes! These chocolate chip shortbread cookies are possibly the easiest cookies ever to make. They are simple, require few ingredients, and best of all..you can store the dough in the refrigerator. Which makes these cookies perfect for making ahead of time. I love having a roll of cookie dough in my fridge that I can just slice off and bake as needed!
How to Make Chocolate Chip Shortbread Cookies:
Shortbread cookies are one of my favorites to make, because they only require a few ingredients.
To start make sure you’re using room temperature butter, it’s easier to mix together when softened and not cold from the fridge. Mix with sugar, salt, and vanilla extract. Add in an egg. Then mix with the flour.
The dough will seem dry and crumbly. At this point you will need to mix the cookie dough with your hands. You will notice how soft it is. Even though it looks crumbly, a quick mix with your hands will press the dough together very easily.
Then you can fold in the chocolate chips to the dough.
How to prepare this shortbread cookie dough ahead of time:
My favorite thing about this dough, is that you can easily press it together into a roll with some plastic wrap and store it in the refrigerator. This cookie dough needs to be chilled. And since it’s a shortbread cookie, it’s best when pressed together and made dense. Rolling it up with plastic wrap is the easiest way to accomplish this. You could also roll the dough out, or press it into a cake pan and bake it, or cut it into bar shapes, for cookie bars.
But having a roll of cookie dough ready to go in the refrigerator makes me feel prepared for life, and also allows me to only bake what I need when I want it.
How to freeze this shortbread cookie dough:
This chocolate chip shortbread cookie dough can be easily frozen. Simply wrap the cookie dough tightly in plastic wrap. Place it in a plastic freezer bag. Then place in freezer. When ready to use, remove the cookie dough from the freezer, allow to sit out at room temperature for several minutes until easily able to be cut through and bake according to directions.
Other cookie recipes to try:
- Thick Chocolate Chip Cookies
- Butter Pecan Shortbread Cookies
- Brown Butter Toffee & Pretzel Chocolate Chip Cookies
- ½ cup unsalted butter (at room temperature)
- ¾ cup white sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
- 1 and ½ cup all purpose flour
- ¾ cup dark chocolate chips (or chocolate of choice)
- In a large mixing bowl add the room temperature butter, sugar, and salt. Beat or mix together until combined.
- Add in the vanilla extract and egg. Mix to combine.
- Stir in the all purpose flour. Press the dough together with your hands. Fold in the chocolate chips.
- Lay a piece of plastic wrap on the counter. Place the cookie dough on the plastic wrap. Using the plastic wrap, roll the dough into a long round shape. Roll it against the counter to get the dough compact and round. Make sure the cookie dough is completely wrapped in the plastic wrap and place in the fridge to chill.
- Chill the cookie dough for at least 2 hours. Preheat the oven to 350 degrees.
- Remove the cookie dough from the refrigerator and remove the plastic wrap. Using a large knife slice the cookie dough into ½ inch rounds.
- Place the shortbread cookie rounds on a large baking sheet that is lined with a silicone baking mat or parchment paper. Press the edges of the cookies in to smooth out from cutting.
- Bake the cookies for about 12-14 minutes until cooked through. Cookies will be slightly golden on the outside. They will not spread much or rise.
- Allow cookies to cool, then drizzle with additional melted chocolate as desired.
- Store the cookies in sealed containers at room temperature.
from The Recipe Critic https://ift.tt/2EoUeV8
Post a Comment