Chocolate Chip Shortbread
(Cookie adapted from Laura Vitale’s Laura in the Kitchen)
3/4 cup Unsalted Butter, at room temperature
1 3/4 cup All Purpose Flour
3/4 cup Confectioner Sugar
1/2 tsp Salt
1 tsp Vanilla Extract
3/4 cup miniature chocolate chips
Preheat the oven to 350 degrees F, or 160 degrees C. Butter a 9×13 inch pan. (or 8×8 for a thicker cookie)
In a bowl, cream together the butter, sugar, and vanilla until well-combined.
Combine the salt with the flour (unless you use salted butter), and mix it in the butter until it forms somewhat of a dough. (it may resemble breadcrumbs, or it may form a balled dough, it depends on the type of butter and flour you use.)
Add the chocolate chips until well-combined.
Press the mixture on the bottom of the pan.
Using a knife, cut the desired size pieces, and prick the cookies with a toothpick or a fork to prevent air pockets under the dough.
Bake 20-25 minutes or until lightly golden.
Right when the cookies come out of the oven, run a knife over the previous cuts. Cool for at least 5 (I know!) minutes before digging in.