Ingredients
Equipment
Method
- Using an electric mixer, cream together the butter and brown sugar until light and fluffy.
- Beat in the flour until just combined. Be careful not to overmix.
- Stir in the semi-sweet chocolate chips by hand until evenly distributed throughout the dough.
- Scoop the dough out onto a large sheet of plastic wrap. Use the wrap to shape the dough into a log approximately 10 inches long and 2-3 inches thick. Seal the ends tightly and place the log in the refrigerator for 1 hour to chill and firm up.
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Remove the chilled dough log from the refrigerator and unwrap the plastic wrap. Use a sharp knife to slice the dough into rounds about 1/4 inch thick.
- Place the cookie rounds on the prepared baking sheet, leaving space between each cookie.
- Bake the cookies for 13 minutes or until the edges are just beginning to turn golden. Avoid overbaking to maintain their tender texture.
- Allow the cookies to cool completely on the baking sheet before serving or transferring to a wire rack to cool further.
Notes
Store Chocolate Chip Shortbread Cookies in an airtight container at room temperature for up to one week. They can also be frozen for longer storage.
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