Easy Chocolate Chip Shortbread (Printer-Friendly Version)
# What You'll Need:
01 -
1 cup unsalted butter, softened
02 -
¾ cup powdered sugar
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1 teaspoon vanilla extract
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½ teaspoon almond extract
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2 cups all-purpose flour
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1 ¼ cup mini chocolate chips
# Let's Cook!:
01 -
Line a 15x10-inch baking sheet with parchment paper. Set aside. Preheat oven to 350°F.
02 -
In a large mixing bowl, beat butter with powdered sugar, vanilla extract and almond extract until creamy. Add in flour and beat until combined. Fold in mini chocolate chips.
03 -
Drop dough into center of the prepared baking sheet, and using the heels of your hands, press dough into a large rectangle. Ensure the dough is the same thickness throughout, continuing to press until you have a rectangle about 12x10-inches and approximately ¼-inch thick.
04 -
Bake for a total of 20-25 minutes, until the edges begin to lightly brown. Don't overbake if you want a softer center.
05 -
Remove from oven and immediately cut into strips using a pizza cutter. Allow cookies to cool completely on the baking sheet before removing and storing.
# Recipe Notes:
01 -
Use butter that is properly softened for the best dough texture. If you forgot to take the butter out ahead of time, you can soften it in the microwave at 50% power for a few seconds.
02 -
These cookies are designed to be soft in the center, which is why they're removed from the oven before browning completely. For crunchier cookies, bake 1-2 minutes longer but watch carefully to prevent burning.
03 -
Make sure the cookies are completely cooled before storing in an airtight container to prevent excess moisture from making them too soft.
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Cookies can be stored in an airtight container at room temperature for up to 5 days.