Day 5 of our 12 days of Christmas Cookies. Today we are sharing Chocolate Chip Shortbread. Buttery, tender, melt in your mouth cookie that is filled with chocolate chips and dipped in chocolate.
Shortbread cookies. These cookies are crisp and packed with tons of buttery flavor. You know those really big blue cookie buckets that are always a stable gift from your grandparents and has all the different kinds of shortbread cookies. Well these cookies are a play off of those. Plus these only contain 5 ingredients.
How To Make Shortbread Cookies
Using real butter is a must. Not shortening or oil. Making sure that you se quality ingredients such as butter, flour and sugar. Shortbread cookies can be made with granulated sugar or brown sugar.
Shortbread cookies need to be store in a air tight container and can last for up to 4-5 days. You can roll the dough before chilling and cut in your shapes or chill dough first and then roll and cut.
*A great tip is to place dough in a Ziploc bag, roll out in a rectangle, seal it up and then chill dough for 2 hours. Take out of fridge and cut open the bag with scissors and slice up cookie dough is desired shapes.
You can now decorate your shortbreads. Dipping them in chocolate is optional. We just thought it would look pretty.
Chocolate Chip Shortbread
A buttery, tender melt in your mouth cookie filled with mini chocolate chips and dipped in chocolate and sprinkles!
Ingredients
1 cup Salted Butter, room temperature
1/2 cup Granulated Sugar
1 teaspoon Vanilla Extract
2 cups All-Purpose Flour
2/3 cup Mini Chocolate chips
Extra chocolate for melting and holiday sprinkles (optional)
Instructions
In a large bowl, you can use your hand mixer or stand mixer, mix the butter, sugar and vanilla together for 2 minutes. Once the butter and sugar is smooth, slowly add in the flour, mixing until just combined.
Stir in the chocolate chips evenly.
Transfer the dough to a zip-top bag and chill for at least 2 hours. I find that this makes it easier to roll the dough out and cut into shapes.
Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
Remove dough from plastic bag, and roll dough out into a large square, 1/3-inch thick. Cut the dough into squares using a knife, or cookie cutters.
Place on baking sheet and bake for 18-20 minutes. Remove and allow the cookies to cool.
Now is when you get to decorate. Melt chocolate in a small microwave safe bowl by microwaving on high for 30 seconds at a time, stirring between. Dip cookies in chocolate covering 1/3 of the cookie and place on parchment paper, sprinkle with holiday sprinkles and allow chocolate to harden.
Have you missed the last four days of cookie shares…if so here they are:
Day 1: Giant M&M Chocolate Chip Cookies
Day 2: Sugar Cookie Thumbprint Cookies
Day 3: Red Velvet Cake White Chocolate Chip Cookies
Day 4: Buckeyes
Make sure to check back each day for the next 12 days of December for the 12 days of Christmas Cookies. Let’s get baking!
