Chocolate Chunk Shortbread Cookies
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Shortbread cookies only take a few ingredients to make. These chocolate chunk shortbread cookies includes chunks of a semi-sweet chocolate bar.
Shortbread is basically butter, sugar, and flour. This recipes also includes vanilla and salt. The key to making shortbread is to have your butter really soft. If it’s too cold the ingredients will not form a dough, but instead just a crumbly mixture. If the butter is soft, the flour and sugar will blend in well to form a soft dough.
Once the dough comes together you fold in the chopped up semi-sweet chocolate. Next you shape the dough into a log and refrigerate it. Once the dough has chilled long enough you just slice the log into cookies and bake. You can finish the cookie off with flaked sea salt if desired, but it isn’t necessary.
Chocolate Chunk Shortbread Cookies
Real Mom Kitchen
Ingredients
- 10 Tbsp very soft butter
- ½ cup powdered sugar
- 2 Tbsp brown sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 ¾ cups flour do not over measure!
- 4 ounces coarsely chopped semisweet chocolate
Instructions
- In a large mixing bowl, beat the soft butter with an electric mixer for 1 minute or until smooth. Add the powdered sugar, brown sugar, vanilla and salt. Blend on medium until combined. Scrape down the sides and bottom of the bowl with a rubber spatula, and blend again.
- Add the flour in forths, mixing on low speed after each addintion until incorporated. The dough will seem a little dry, but keep mixing as it comes together.
- Add the chopped chocolate to the cookie dough and carefully mix in using a wooden spoon, or mix in using your hands.
- Place the dough on a large piece of parchment paper. Form the dough into a 12 inches long log. Wrap the dough tightly in the parchment paper and refrigerate for at least 4 hours or overnight.
- To bake preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside.
- Remove the dough from the refrigerator. Using a large, thin, sharp knife, slice the log into 24 (1/2-inch) rounds. I use my bench scraper.
- Place the cookies on the prepared cookies sheets, about 1-inch apart. Sprinkle the tops of each cookie with sea salt, if desired.
- Bake at 350 degrees for 16-20 minutes or until the they are starting to brown on the bottom and the cookies are set. Cool on a wire rack and store in an airtight container.
