Wow, I am raving about this recipe from a favorite chef I love, Chef Rachel Farnsworth, the Stay-at-Home Chef!
If you like shortbread, these are OVER-THE-TOP!
I LOVE her EASY technique of rolling the dough in a plastic bag too. NO rolling pin to wash, and it rolls perfectly!
You can leave them plain or dip the tips of the cookies in melted chocolate. Decorate the tips with sprinkles too for seasonal and holiday cookies!
These are SO buttery good! A great shortbread cookie recipe!
See how I made them in the slideshow below. Rachel also has a video how she makes them on her website.
To change the number of servings, Use the RECIPE ADJUSTER CALCULATOR before you print to easily scale the ingredients up or down to adjust the servings you want.
In my pictures I cut the recipe in half.
Enjoy!
Chocolate Chip Shortbread Cookies
Ingredients
- 1 cup butter softened
- 2/3 cup powdered sugar
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ cup mini chocolate chips
- 8 ounces sweet chocolate wafers or bars for melting
Instructions
- With a mixer on medium speed, beat the butter, powdered sugar, and vanilla extract until fluffy.
- Beat in the flour just to form a dough. On slow speed, add in the mini chocolate chips.
- Put the dough into a gallon-sized plastic bag, or place between two layers of plastic wrap.
- Flatten the dough down with your hands, then roll it into a rectangle shape ¼-inch thick. Even off the edges to a rectangle.
- Chill it flat in the refrigerator for 1 to 2 hours.
- Preheat the oven to 325 degrees.
- Line a cookie sheet with parchment paper.
- Use a scissors to remove the top piece of the plastic bag.
- Use a heavy knife and cut the dough into rectangles or squares.
- Place the cut pieces on the prepared cookie sheet.
- Bake for 15-18 minutes, or until the edges are a light brown.
- Transfer the cookies to a wire rack and let them cool.
- Melt the chocolate wafers in a small bowl in the microwave on High, checking at 30-second intervals to stir the wafers.
- Dip 1/3 of the cookie into the melted chocolate and place on parchment paper. Optional: Decorate with sprinkles.
- When the chocolate has hardened, store the cookies covered at room temperature.