Chocolate Chip Shortbread
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
43
Spice
55
Sweetness
47
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F
2
Line a 9-inch-square baking pan with foil, leaving a 2-inch overhang on 2 sides
3
Beat the butter, vanilla and salt in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes
4
Reduce the mixer speed to low; add the confectioners' sugar and beat until just incorporated
5
Add the flour in 2 batches and beat until smooth
6
Stir in 1/2 cup chocolate chips with a wooden spoon
7
Lightly dust your hands with flour and press the dough into the prepared pan
8
Score the top with a knife to make 9 strips, then score the strips in half to make 18 pieces
9
Bake until the edges are firm and the top is dry, 40 to 45 minutes
10
Immediately rescore the cookies, then let cool 20 minutes in the pan
11
Lift the foil to remove the shortbread from the pan and transfer to a rack to cool completely
12
Cut the shortbread into pieces along thescored lines
13
Put the remaining 1/2 cup chocolate chips in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted
14
Drizzle over the shortbread and let stand until set, about 1 hour
15
Photograph by Johnny Miller