Saturday, December 19, 2009

Recipe - Chocolate Chip Shortbread Cookies

Sher's Melt-in-Your-Mouth Chocolate Chip Shortbread Cookies


1 cup (2 sticks) unsalted butter, room temperature

1/2 cup baking sugar (this amount can be reduced esp. if using milk chocolate chips)

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1/2 cup cornstarch

1/4 teaspoon salt

1/2 to 1 cup chocolate chips* (I used Ghirardelli semi-sweet & Guittard milk chocolate)

Handful chopped walnuts or pecans

In a separate bowl, whisk the flour, cornstarch and salt. Set aside.

Cream the room temperature butter. Add sugar and mix until very smooth. Mix in vanilla. Gradually add flour mixture. Stir in the chocolate chips and chopped nuts by hand. Shape the dough into a big lump and wrap in plastic wrap. Chill dough in refrigerator for at least an hour.

Shape dough into cookie-size (one inch) balls. Flatten slightly with fork or leave ball-shaped. Bake at 350 deg for 10 minutes using baking sheets lined with parchment paper. Cool on a wire rack. Important: let cookies cool for a couple minutes before attempting to stuff them in your mouth.

* As is the case with vanilla extract, use high quality chocolate chips for amazing results.

Warning: These cookies will no doubt contribute to the development or enlargement of scooter-pie thighs. Be prepared for some time on the treadmill. They are, thankfully, worth it.

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Pam said...

Aren't those pretty!!

sherry said...

I didn't take that photo because I never remembered to do it. I'll take a photo of the next batch. Thinking about trying mini chocolate chips.

These cookies may not look spectacular but they really do melt-in-your-mouth. So good.