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Chocolate Chip Shortbread Cookies

Chocolate Chip Shortbread Cookies
PREP TIME
15 min
COOK TIME
50 min
YIELDS
16 servings

These crisp yet tender and buttery cookies qualify as shortbread since they contain no egg. Baked in a fluted pan and then cut into wedges, they would make a lovely addition to any festive cookie tin. Courtesy of Anna Olson.

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Ingredients

¾
cup unsalted butter at room temperature
cup packed light brown sugar
1
tsp vanilla extract
1 ⅓
cup all-purpose flour
¼
cup cornstarch
½
tsp salt
1
cup chocolate chips
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Directions

Step 1

Preheat the oven to 325ºF and lightly grease a 9-inch round fluted pan.

Step 2

Cream the butter and brown sugar together with the vanilla until light & fluffy. Sift the flour, cornstarch and salt over the bowl and stir in the flour until evenly incorporated. Stir in the chocolate chips. Spoon the dough into the prepared pan and press flat. Dock with a fork and then bake for about 50 minutes, until a golden brown and a rich golden brown at the edges.

Step 3

Let the shortbread cool for 5 minutes, then slice it into 16 wedges before cooling completely.

Step 4

The shortbread will keep in an airtight container for up to a week.

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