Chocolate Chip Shortbread
Chocolate chip shortbread is buttery, tender, and loaded with chocolate. It's so easy to make, and the perfect holiday dessert.
Servings: 8
Ingredients
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 375º F
- Add the butter and sugar to a mixing bowl and cream together until light and fluffy.
- Add the vanilla and mix to combined.
- Add flour and salt to the bowl and mix until the ingredients are well combined and a dough starts to form.
- Add the chocolate chips, and use a spatula to carefully fold them in.
- Press the shortbread dough into an ungreased 8-inch cake pan.
- Bake for 18-20 minutes until the shortbread edges are golden brown.
- Remove the shortbread from the oven and let cool for 10 minutes, then score into 8 pieces with a knife.
- Remove the shortbread from the pan and cool completely on a wire rack.
Notes
- Leftovers can be stored in an airtight container at room temperature for 5 days, in the fridge for 10 days, or in the freezer for 6 months.
- For the best flavor and texture, use a good-quality butter.
Nutrition
Serving: 16Servings | Calories: 261kcal | Carbohydrates: 31g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 69mg | Fiber: 1g | Sugar: 19g
