I’ve been on such a shortbread kick recently! I bake plenty of tremendous wealthy desserts however there’s one thing a couple of easy, buttery shortbread that I simply love. Shortbread is a basic for a purpose!
I used finely chopped Ghirardelli baking chocolate for this recipe. You need top quality semi-sweet or bittersweet chocolate when you love an additional darkish cookie.
You do want to sit back this dough so plan accordingly! You may even chill it in a single day if want be.
The slice-and-bake facet of this cookie can also be fairly enjoyable. Plus you don’t want fancy tools or a stand mixer for this recipe and it makes various cookies – simply 3 dozen.
Since this cookie isn’t too wealthy or too candy, it’s a wonderful complement to a cup of scorching chocolate and to function a part of a dessert unfold at a celebration.
Chocolate Chip Shortbread Cookies
12 Tbsp unsalted butter, at room temperature
2/3 cup darkish brown sugar
1 egg, at room temperature
1 tsp vanilla extract
2 cups + 2 Tbsp all-purpose flour
1/4 tsp salt
4 oz semi-sweet baking chocolate, finely chopped
1 Tbsp milk
Coarse sugar for rolling
- In a stand mixer, beat butter till clean and creamy. Add brown sugar and beat on medium pace till properly integrated. Beat in egg and vanilla, then scrape down the perimeters of the bowl.
- Slowly combine in flour and salt. Combine in chopped chocolate and milk. Divide the cookie dough in half and roll into two logs. Wrap in plastic wrap and refrigerate for 4 hours or in a single day.
- When able to bake, preheat the oven to 350 levels Fahrenheit. Roll logs in coarse sugar, then slice into about 34-36 cookies. Place two inches aside on cookie sheets and bake for 10-12 minutes or till beginning to brown across the edges. Cool 5 minutes on the sheet earlier than transferring to a cooling rack.
Glad baking,
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