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Chocolate Chip Shortbread Recipe: a Shortbread Variation

This Chocolate Chip Shortbread recipe combines the rich, buttery texture of classic shortbread with delicious, semisweet chocolate.  The chips provide an added touch of sweetness to the classic shortbread ingredient ratio: traditional three key ingredients: one part sugar, two parts butter, and three parts white flour.

Prep time: 10 minutes

Bake time: 35-40 minutes

Cooling time: 15 minutes

Makes about 5 - 6 dozen slices of shortbread, ½ inch x 1 inch

Ingredients

1 cup (2 sticks) butter, room temperature

½ cup granulated sugar

1 ¾ cups all-purpose flour

¼ cup cornstarch

1 cup miniature semisweet chocolate chips

Chocolate Chip Shortbread Recipe

Directions for this Chocolate Chip Shortbread Recipe

  1. Preheat oven to 350º F.

  2. In a medium bowl, combine all-purpose flour and cornstarch. Set aside.

  3. In a separate bowl, using an electric mixer on medium speed, cream butter and sugar until light and fluffy, scraping the bowl continually, about 1-2 minutes.

  4. Reduce speed to low. Gradually stir flour mixture into creamed mixture a bit at a time until well blended, scraping the bowl constantly, until well mixed. Dough will be crumbly.

  5. Use a wooden spoon to stir in miniature chocolate chips by hand.

  6. With floured hands, press dough into an ungreased 13 x 9 baking pan. Prick the cookie surface with a fork.

  7. Bake cookies for 35-40 minutes just until the edges begin to brown. If the surface browns too quickly, cover the pan with aluminum foil during the last 10-15 minutes of baking.

  8. Remove baking pan from the oven. Cool cookies in a pan for 15 minutes.

  9. Use a sharp knife to slice cookies into thin bars, ¾ inch by 1 ½ inches.

  10. Let shortbread cool completely. Use a spatula to remove bars from the pan.

  11. Store cookies in an airtight container.

A Special Baking Tip from The Elf

Resist the temptation to use regular-sized semisweet chocolate chips in this Chocolate Chip Shortbread recipe. Tiny miniature chocolate chips distribute well throughout the dough so that they don’t alter the cookie texture yet are small enough to provide a bit of chocolate in every bite.


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