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Chocolate Chip Shortbread Cookies

Delight in the buttery goodness of chocolate chip shortbread cookies that are easy to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Scottish
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Be mindful of butter temperature; it should be softened but not melted.
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract Can substitute with almond extract for a nutty twist.
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips Can substitute with dark chocolate chips for a stronger flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat the softened unsalted butter and powdered sugar together until light and fluffy, about 2 to 3 minutes.
  3. Mix in the vanilla extract until well combined.
  4. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this mixture to the butter mixture, stirring until just combined.
  5. Gently fold the semi-sweet chocolate chips into the cookie dough until evenly distributed.
  6. Using a tablespoon, scoop out portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart, and optionally flatten the tops.
  7. Bake in the preheated oven for 10 to 12 minutes or until the edges are lightly golden.
  8. Remove from oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Store leftover cookies in an airtight container at room temperature for up to a week. You can freeze them for up to three months. To reheat, microwave for 10-15 seconds or warm in an oven for a few minutes.