Monday, October 25, 2010

Shortbread Chocolate Chip Cookies

I debated on wether or not to post this cause seriously these cookies are out of this world delicious! I love how they are buttery (oh so buttery) and the texture is so different than a traditional chocolate chip cookie. Granted it doesn't make a monster batch but it is heaven in your mouth! My favorite part of this recipe is you can chow on the dough with no worries of food poisoning, there are no eggs!
I got the shortbread recipe from so thank you to them!


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature, cut into chunks
  • 1 teaspoon water
  • 1 cup Hershey's special dark chocolate chips 


Preheat the oven to 375 degrees F.
Add flour, salt, powdered sugar, to a mixer or food processor. Then add vanilla, butter, and water. Pulse or mix just until a dough forms. (At this point you can wrap the dough and chill then cut into cookies or you can move on to the next level, oh yeah!) Add the chocolate chips and mix well. 
Roll teaspoon size balls and place on a cookie sheet about 2 inches apart. Gently press the dough flat. Bake for 12-14 minutes rotating half way through cooking time. Cookies are done when they turn a little brown around the edges. Place on cooling rack and wait 5 minutes, if you can...
Tips: Store in airtight container for up to a week or freeze uncooked log for up to a month. Also, use the freshest ingredients possible for the best tasting cookies.

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