Chocolate chip shortbread cookies. I love having cookies for breakfast, but I think the last ones that I made was a while ago. So as i am a really big fan of the shortbread … they sell in the UK supermarkets, I decided to make my own versión of chocolate chip shortbread cookies.
As you can see from the pictures they ended up being amazing, much better than the chocolate chip shortbread cookies you can find in the supermarkets. I am planning to make another batch very soon, because as you can imagine they didnt last very long.
The most important ingredient in the shortbread cookies is the butter or shortening, this is responsable for the rich flavor and the crumbling texture.
In contrast with other cookies or butter biscuits, the dough of these chocolate chip shortbread cookies is a bit crumbly and therefore the cookie cutters are tricky to use, as the dough is prone to break. For this reason we will be making two rolls and slice them once they are cold and firm.
- 225 g butter
- 150 g sugar
- 2 tbs milk
- 1 tsp vanilla extract
- 320 g flour
- ½ tsp salt
- 150 g chocolate chips
- Cut the butter in small dices and put them into a large bowl with the sugar.
- Mix with a electric whisk or a spoon until light and fluffy.
- Add the milk and vanilla extract.
- Sift the flour into a bowl and whisk all together for 3 minutes.
- Add the chocolate chips and knead the dough with your hands until smooth.
- Divide the chocolate chip shortbread dough in two and roll them in a smooth surface.
- Wrap them in cling film and refrigerate in a flat surface until firm, about 2 hours.
- Slice the rolls (about 0.5 cm) and place them into a parchment lined baking tray.
- Bake them at 175 ºC for 10-12 minutes, until lightly golden.
- Cool them for 5 minutes and then transfer the chocolate chip shortbreads into a wire rack to completely cool.