CHOCOLATE CHIP SHORTBREAD COOKIES
 
 
Ingredients
  • 250g unsalted butter, lightly softened only if you have time (1 cup + 2 tbsp)
  • 110g caster (superfine) sugar (1/2 cup)
  • 55g brown sugar (1/4 cup)
  • 1 tsp vanilla paste or extract
  • 1 tsp sea salt
  • 330g plain flour (2¼ cups)
  • 170g dark chocolate, chopped (1 cup approx.)
Method
  1. Using a stand mixer with paddle attachment, beat the butter, both sugar, vanilla and sea salt until light and fluffy. Scrape down the sides if necessary.
  2. Add the flour and mix on a low speed until combined.
  3. Pour in the chocolate chips and mix until evenly incorporated.
  4. Divide the dough in half and shape each half into a log. Place onto a piece of cling wrap and roll up to seal. Chill for 2 hours minimum, but it will be fine in the fridge for 5 days or so.
  5. Once ready to bake, preheat the oven to 180 C (350 F, 160 C fan forced) and line 2 trays with baking paper.
  6. Using a sharp serrated knife, slice 1cm (1/3 inch) slices off the logs and place them on the baking trays, leaving a little room for spreading. Sprinkle each cookie lightly with sea salt (optional).
  7. Bake for 12 - 15 minutes, until the edges start to brown. Allow to cool if you can resist!
  8. Makes around 24 cookies.
  9. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2018/05/02/chocolate-chip-shortbread-cookies/