Melt in your mouth shortbread, studded with delicious chocolate chips is a favourite cookie any time of year.
INGREDIENTS
1 cup butter, room temperature
1 and 1/2 cups all-purpose flour
1/2 cup icing sugar
1 cup chocolate chips
INSTRUCTIONS
- In a mixing bowl, (or bowl from stand mixer) on low-speed blend butter, all-purpose flour and icing sugar for 1 minute.
- Increase speed to medium and mix for seven minutes.
- Add in chocolate chips by hand, mixing only until combined, being gentle when mixing.
- Using a cookie scoop or heaping tablespoon, drop onto baking sheets 12 to a sheet.
- Bake in 350F oven for 10-12 minutes until edges are just light golden brown, being careful not to over bake.
- Remove from oven and cool at least five minutes before transferring to a wire cooling rack.
Store cookies in an airtight container for up to five days or in refrigerator container for up to 10 days.