Chocolate Chip Shortbread Cookies
Chocolate chip shortbread cookies are a buttery treat that have just the right combination of chocolate chunks, salt and butter for a simple but fabulous cookie. Easily made into mini treats, definitely double the recipe to freeze a batch for later.
Ingredients
- 18 tablespoons SALTED butter (room temp)
- ¼ cup brown sugar
- ½ cup sugar
- 2 teaspoons vanilla
- 2 ¼ cups flour
- 6 ounces bittersweet chocolate (cut into chunks)
- 1 egg (beaten)
- Demerara sugar
- flaky sea salt
Instructions
- With an electric mixer beat both sugars and butter until light and fluffy, mix in vanilla. Add flour and mix until combined. Add chunks of chocolate and mix just until combined.
- Divide dough in half and place each on plastic wrap. Shape each into a 2 ½ inch log. Wrap and refrigerate for about 2 hours or longer until it is firm, or 30 minutes in the freezer.
- Preheat oven to 350º. Line baking sheets with parchment paper.
- Brush the outside of the logs with beaten egg and roll in Demerara sugar. Slice into ½ inch rounds and place on baking sheet. Sprinkle with flaky salt.
- Bake for 12-15 minutes until just beginning to brown, if mini cookies, 10-12 minutes.
- Makes 32 large cookies or 145 mini cookies
Barbara's Notes + Tips
- You can freeze the rolls and thaw when ready to make.
- If the dough starts to crumble when you slice it, let it warm up a litte.
- Try slicing with a serrated knife.
- Make sure the chocolate is cut in small enough pieces that you can slice the cookies. If making mini cookies, chop the chocolate even smaller.
- Don't over mix the dough.
Nutrition
Calories: 141kcal | Carbohydrates: 14g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 59mg | Potassium: 46mg | Fiber: 1g | Sugar: 7g | Vitamin A: 207IU | Calcium: 9mg | Iron: 1mg