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Chocolate Chip Shortbread - Cooking with Tami
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Chocolate Chip Shortbread

This marries delicious buttery shortbread with chocolate chips. Super quick and easy to make, and great if you need something in quantity as it makes two pans.
Plan Ahead Note: the butter needs to be softened to room temperature.
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Servings: 2 dozen shortbread wedges
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened to room temperature
  • 1 teaspoon salt
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 ⅓ cups all-purpose flour
  • 1 cup chocolate chips

Method
 

  1. Preheat oven to 300°.
  2. Lightly grease two 9" round cake pans.            
  3.  In a medium bowl, cream together the butter, salt, sugar, and vanilla.
  4. Combine 1 cup of the flour and the chocolate chips in the bowl of a food processor and process until the chocolate is chopped into small, individual bits.
  5. Beat the remaining 1 ⅓ cups flour and the flour/chocolate mixture into the butter/sugar mixture until well combined.
  6. Divide the dough in half and press it into the prepared pans, smoothing the surface with your fingers.
  7. Prick the dough all over with a fork.
  8. Bake the pans at 300° for 35-40 minutes or until golden brown on the edges.
  9. Remove it from the oven and loosen the edges with a table knife.
  10. Wait for 5 minutes and then carefully turn out the shortbread onto a clean cutting board.
  11. Using a sharp knife, cut each round into 12 pieces while the shortbread is still warm.
  12. Transfer the pieces to a wire rack to cool.

Notes

Recipe from The King Arthur Flour Cookie Companion.