Wednesday, January 14, 2015

#2 - Chocolate Chip Shortbread

I have my 3-month check up with my oncologist tomorrow (Doc Onc) and I almost always take him a treat.  I guess you could call it a bribe… a clean bill of health in exchange for some baked goods.  It’s worked so far!

This time I decided to make shortbread – chocolate chip shortbread.  It’s probably not a great time of year to bring sweets to the office with people being on their New Year’s diets and all, but oh well! It’s not like I’m in there all the time with sweets (thank the Lord!!).

Anyway, after a quick search on Pinterest, I went with a recipe from Delishhh .  I pretty much stayed with the original recipe.  The only thing I did different is that I used 1 cup of mini chocolate chips instead of the 1 ½ cup semi sweet chocolate chips called for.  I wanted chocolate in every nibble of cookie. 

They turned out pretty tasty.  Not real sweet.  Crispy.  Chocolaty.  Hope Doc Onc likes ‘em!

Chocolate Chip Shortbread

Yield: 30-2" cookies
Prep Time: 1 hour 15 minutes
Cook Time: 10 minutes
12 tbsp (1 & 1/2 sticks) butter, room temp
1/2 cup granulated sugar
1/2 tsp vanilla
1 3/4 cups all purpose flour
1/4 tsp kosher salt
1 ½ cup semi sweet chocolate chips
Make sure the butter is room temperature and then cream together the butter and sugar until light and fluffy, about 3 minutes. Mix in the vanilla.
In a separate bowl, whisk or sift together the flour and salt.
Add the flour and salt to the butter mixture. Mix on low speed until it comes together into a dough. Add the chocolate chips and mix in.
Roll the dough into a log about 2 inches in diameter (roll it wider or skinnier depending on how big you want your cookies). Roll the log in some wax paper.
Chill in the fridge for at least 1 hour.
Preheat the oven to 350F and line a sheet pan with parchment paper.
Slice the log into 1/4 inch slices. Place the slices on the sheet. They don't spread much, so they can be pretty close together.
Bake for 10-13 minutes, or until the edges are just starting to brown.
Remove from the pan and cool to room temp.

Recipe #2 of 52
 (keeping up so far!)

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