Chocolate Chip Shortbread Cookies, an easy cookie that practically melts in your mouth! Each bite has a taste of chocolate for the best shortbread cookie.
*if using unsalted butter then add ¼ teaspoon salt.
EXTRAS
3-4ounceschocolate (melted)
Instructions
In the mixing bowl beat the butter, sugar and vanilla until creamy approximately 3 minutes. Add the salt and flour and mix just to combine, add the chocolate chips or chunks and combine.
Move the dough to a lightly floured flat surface and roll into an 18 inch log, cut it into 2 logs, wrap in plastic and refrigerate for approximately 30-45 minutes.
Remove the log (one at a time) from the fridge and slice ¼ inch slices and place on a parchment paper cookie sheet about 1 inch apart. While the oven is pre-heating refrigerate the cookies until the oven is hot, approximately 15-20 minutes. Repeat with remaining log.
Pre-heat oven to 300F (150C).
Bake the cookies until a pale golden color. Approximately 15-20 minutes. Let cool 5 minutes on the cookie sheet, then move to a wire rack to cool completely. Drizzle or dip with melted chocolate if desired. Chill the cookies 10-15 minutes for firm up the chocolate before serving. Enjoy!
Video
Notes
The log will flatten from lying in the fridge, so you can shape the slices into a rounder circle before placing on the parchment paper cookie sheet.Store the cooled cookies in an airtight container with some wax paper separating the layers. They can keep up to a week or so this way as long as they're not exposed to too much air.You can also freeze the cooled baked cookies in a freezer safe container and they will keep for up to a month or two.