shortbread cookies with chocolate chips – recipe & photos

Shortbread Rounds

“Little cookies with big milk chocolate chips that melt in your mouth”.

 

These are my new go to cookies for this holiday season. The recipe cannot be simpler. Buttery goodness with chocolate.

 

1 cup of butter, softened

1/4 cup sugar

2 cups unsifted all-purpose flour

1 cup Guittard Real Milk Chocolate Chips (you can used any brand and they don’t have to be milk chocolate)

powdered sugar for dusting – optional (I optioned out)

preheat oven to 350 F

Cream butter and sugar in large bowl with electric mixer (or stand mixer) at low to medium speed until light. Gradually add flour until combined. Stir in chips by hand. If dough seem dry or crumbly (mine were not), it will stick together when shaped with your hands. Using the palms of your hands, roll well rounded teaspoonfuls of dough into 1-inch balls. Place on ungreased cookie sheets (I used parchment paper for easy clean up) and bake 13-15 minutes. Cookies will still be pale. Let stand 2 minutes before removing from cookie sheet, and dust with powdered sugar, if desired.

This recipe was on the back package of the Guittard Milk Chocolate Chips.

 

Hands down, the best cookie recipe I’ve seen and tried this year.  Now, I need to go stock up on all the ingredients and start the holiday baking.  Enjoy!

 

 

6 Comments

  • Been following you on Instagram…breakfast at yours look good

    Im due in San Francisco in March……….

  • Hi,
    I too,made these.cookies and loved them. Unfortunately when the chips were gone I threw the bag away and also the recipe. I am so glad to have found the recipe again. I thought the brand was Guittard, but wasn’t sure. Can’t wait to make them! Thank you!

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