I love chocolate chip cookies, but sometimes, I feel like they’re too basic. So how do we make a basic, but classic favorite, more indulgent? Enter the shortbread cookie.
The great thing about this shortbread cookie recipe is that it’s soooo versatile. Apart from chocolate chips, I’ve definitely used it for other flavors such as earl grey, key lime, etc. Keep an eye out for those recipes too! And I gotta say, after making these chocolate chip shortbread cookies, I can’t go back to a regular ol’ chocolate chip cookie. It’s just not the same!
Since I’m not a big fan of overtly long blog posts, I will save you the reading time and go right into the recipe 🙂
Tools you’ll need
- 255 g cold salted butter*, cut into little cubes
- 95 g white sugar
- 60 g brown sugar
- 1 tsp vanilla extract
- 320 g all-purpose flour
- 160 g semi-sweet or bittersweet chocolate chips (or chunks)
- flaky salt to sprinkle on top (optional)
- Beat the butter, sugars, and vanilla using a stand mixer with a paddle attachment on medium high until light and floofy (yes, I said floofy) at least 5 minutes.
- Scrape the side of the mixing bowl as needed. Put the mixer on low and slowly add the flour. Mix just until the flour is fully incorporated.
- Mix in the chocolate chips.
- Take the dough out and form into a log shape on top of a plastic wrap. Diameter should be about 2 - 2.5 inches.**
- Wrap it tight in the plastic! Put in the fridge to chill for 2 hours. (I know. Brutal.)
- About 10 minutes before the 2 hours are up, preheat your oven to 350 degrees.
- Take your dough out and slice into about 1/2-inch thick discs. If you have some that fall apart, just squish it back together.
- Place them on top of a parchment-lined baking sheet, about an inch apart.
- This is optional, but you can sprinkle some flaky salt on top at this point.
- Bake for about 15 minutes or until the edges are golden brown.
- Cool them for at least 10 minutes before trying to dig in!
*If you don't have salted butter on hand, you can use unsalted butter and just add 1/2 tsp of salt.
**If you want to be a little extra, or if you're a little OCD (like me) and want perfectly round discs that are all the same size, try rolling them out instead of using the log method. When you take your dough from the mixing bowl, instead of shaping it into a log, you can place it between two parchment papers and roll it until it's about 1/2-inch thick all throughout before chilling. Then once chilled, take a round cookie cutter (or a cup or glass or anything with a round opening about 2-2.5 inches in diameter) and cut out your discs that way.