Whats Cookin – December Recipe
Slice and Bake Chocolate Chip Shortbread Cookies…
Add some extra joy to the holiday season with this simple cookie recipe. These slice-and-bake shortbread cookies are buttery, full of little chocolate chunks and perfectly crisp on the edges with a melt-in-your-mouth middle. Pair these cookies with a cup of hot cocoa, coffee, or enjoy them on their own – they’re simply delicious.
Slice and Bake Chocolate Chip Shortbread Cookies
Prep Time: 10 minutes
Chill Time: 45 minutes
Bake Time: 16 minutes
Makes: 24 cookies
Ingredients
- 1 cup salted butter, softened
- ¼ cup brown sugar, packed
- ¾ cup powdered sugar
- 2 tsp. vanilla extract
- 2 ¼ cups flour
- ¼ tsp. salt
- 2 T arrowroot powder or cornstarch
- ½ cup (or 3 oz) chopped chocolate
Directions
Step 1: In a large bowl, use an electric hand mixer to beat butter, sugars and vanilla until fully combined. Next, add the flour, salt, and arrowroot powder or cornstarch and beat until combined. For the chocolate, use a sharp knife to chop it up into small chunks. Add the chocolate chunks to the bowl and beat until fully combined.
Step 2: Use your hands to bring the dough together into a ball. Place the dough on a silicone baking mat (or other smooth surface) and shape into a 12-inch-long roll that is about 2 inches in diameter. Once the dough is shaped, carefully wrap it in plastic wrap and place it in the refrigerator to chill for 45 minutes to 1 hour.
Step 3: Once the dough is fully chilled, preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. Remove the dough from the refrigerator, unwrap it and use a sharp knife to carefully cut 24 cookie slices about ½-inch thick. Place the cookies on the parchment lined baking sheet at least ½-inch apart.
Step 4: Bake the cookies for 16-18 minutes. Let them cool on the baking sheet for about 5 minutes after baking before transferring to a cooling rack. Store cookies in an airtight container to keep fresh. Enjoy!
