| Level: | Easy |
| Total: | 2 hr 35 min |
| Prep: | 1 hr 45 min |
| Cook: | 50 min |
| Yield: | 18 pieces |
Ingredients
- 2 sticks unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup confectioners’ sugar
- 2 cups all-purpose flour, plus more for dusting
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a 9-inch-square baking pan with foil, leaving a 2-inch overhang on 2 sides.
- Beat the butter, vanilla and salt in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Reduce the mixer speed to low; add the confectioners’ sugar and beat until just incorporated. Add the flour in 2 batches and beat until smooth. Stir in 1/2 cup chocolate chips with a wooden spoon.
- Lightly dust your hands with flour and press the dough into the prepared pan. Score the top with a knife to make 9 strips, then score the strips in half to make 18 pieces. Bake until the edges are firm and the top is dry, 40 to 45 minutes.
- Immediately rescore the cookies, then let cool 20 minutes in the pan. Lift the foil to remove the shortbread from the pan and transfer to a rack to cool completely.
- Cut the shortbread into pieces along thescored lines. Put the remaining 1/2 cup chocolate chips in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Drizzle over the shortbread and let stand until set, about 1 hour.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 207 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 2 g |
| Cholesterol | 27 mg |
| Sodium | 35 mg |
Reviews
I love cookies.
Absolutely amazing!!!!
Very good shortbread cookie. I also used 8×8 pan and as a result they were a little thicker and less quantity. I found them a tad dry although they did melt in my mouth. My family inhaled them with requests for more. Next time I may not let them get a little brown. I think perhaps I went 2 min too long in the oven.
Very good! I’ve made these twice now, the last batch for a cookie exchange. They were so popular that one person plans to make them for another exchange next week. I used an 8×8 pan and 1 cup of milk chocolate chips. I also sprinkled sparkling sugar on the top of the shortbread before baking and did not drizzle the cookies with melted chocolate. Fantastic!