I have been making these chocolate chip shortbread cookies now for several years. And why is it that I am only now getting around to posting this recipe after 2 full years of blogging, you ask? Well, the answer is quite simple. One who is addicted to something should stay away from that “something” as much as possible. And these cookies for me are a major “something”. I mean truly, what’s not to love? They are rich and buttery, not too sweet, and they contain chocolate! Plus they are ever so easy to build, and they keep well in an airtight container. Perfect, right?
So next time you need cookies for a bake sale, a special occasion, or as a gift for someone you truly like, bake up a batch of these babies. Warning: Don’t give them to someone you don’t truly care for. You will never be able to get rid of them, and I doubt that was ever your original intention! (You simply must be judicious when it comes to handing out these cookies willy-nilly!)
And truly, they are a snap to make. And if you don’t have a few different sized ice cream scoops (the ones with a lever) for scooping out balls of cookie dough (they also work for ice cream incidentally), now is the time to place your order with Santa. Because as everyone knows, Santa loves cookies more than anyone! (God knows he eats enough of them on Christmas Eve!) So how in the name of his favorite reindeer could he ever refuse your request? Just sayin’!
So happy baking everyone and Merry Christmas to all. Ho Ho Ho
- 1 lb. unsalted butter, room temperature
- 2 c. powdered sugar + more for dusting/sprinkling
- 1 tsp. salt (only ½ tsp. salt if you use salted butter)
- 2 tsp. vanilla
- 4½ c. unbleached all-purpose flour
- 2 c. mini chocolate chips
Cream butter and powdered sugar until light and fluffy. Add salt, vanilla, and flour. Mix only until blended. Do not overmix. Add chocolate chips. Using a small ice cream scoop, drop balls on an ungreased baking sheet a scant 2-inches apart. Flatten balls slightly with the bottom of a small drinking glass. Bake in a pre-heated 350 degree oven for 8-10 minutes or until the bottom is a nice golden brown. Don’t under-bake. Remove from oven and cool on a wire rack. Sprinkle/dust* with powdered sugar while still warm. When completely cooled, store in an air-tight container.
Cookies just out of the oven and ready for their powdered sugar dusting.
*An easy way to sprinkle/dust powdered sugar is to place a small amount in a fine mesh strainer and then shake the strainer over whatever you wish to decorate. This same technique works well with cocoa for chocolate dusting.