Chocolate Chip Shortbread

Shortbread is my all-time favorite cookie. I love the flaky, buttery texture the cookie has, while crisp and sweet just to the taste. Miniature chocolate chips take this favorite to a whole new level, combining light and buttery with dark and gooey…YUM. When I was younger, Walker’s Shortbread Cookies were ones I would try and buy whenever possible; but because they are not a local cookie, the price is often unreasonable. The first time I made these cookies were during the winter, in a 9×13 pan. Shared between four people, they were gone within the first 10 minutes after I took them out of the oven- still warm, the chocolate gooey and delicious. Whether you’re one, or a hundred, chocolate chip shortbread is bound to please anyone. They make perfect gifts (this is my go-to recipe for any birthdays or events because they are so simple, yet so delicious, and the presentation is a classic) I love these gems best when they’re right out of the oven, still soft and crumbly… Don’t get me wrong, they taste excellent slightly crunchier at room temperature too.

(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.