Chocolate Chip Shortbread Cookies (Print Version)
Buttery, melt-in-your-mouth shortbread with sweet chocolate chips. Soft centers meet crisp, golden edges.
# Ingredients:
01 -
1 cup unsalted butter, softened
02 -
¾ cup powdered sugar
03 -
1 teaspoon vanilla extract
04 -
½ teaspoon almond extract
05 -
2 cups all-purpose flour
06 -
1 ¼ cups mini chocolate chips
# Steps:
01 -
Line a 15x10-inch baking sheet with parchment paper. Set aside. Preheat oven to 350°F.
02 -
In a large mixing bowl, beat softened butter with powdered sugar, vanilla extract, and almond extract until creamy.
03 -
Add in flour and beat until combined. Fold in mini chocolate chips.
04 -
Drop dough into the center of the baking sheet. Using the heels of your hands, press dough into a large rectangle approximately 12x10 inches and about ¼ inch thick, ensuring uniform thickness.
05 -
Bake for 20-25 minutes, until the edges begin to lightly brown. Remove from oven immediately.
06 -
Using a pizza cutter, cut the cookies into strips while still warm. Allow them to cool completely before storing in an airtight container.
# Notes and Tips:
01 -
Use softened butter to ensure the dough mixes properly. Cold butter can result in an incorrect texture.
02 -
For a crunchier texture, bake the cookies for an additional 1-2 minutes, keeping a close watch to avoid burning.
03 -
Allow cookies to cool completely before storing them to avoid excess moisture softening their texture.