Chocolate Chip Shortbread Cookies

Today on The Stay At Home Chef I’m
showing you how to make Chocolate ChipShortbread Cookies. These cookies require
just six ingredients to make which makesthem super easy and they’re also super
delicious! To start you’ll need 1 cup ofsoftened butter in a mixing bowl and 2/3
of a cup of powdered sugar and we’ll mixthis all together using a hand mixer.
It’ll be clumpy at first but you want tocontinue mixing for a good 60 to 90
seconds until it’s smooth and creamyBefore you know it it’ll come together
smooth like so. Then we’ll add in just1/2 teaspoon of vanilla extract and
beat this in real quick before we add in2 cups of all-purpose flour. And we want
to mix this in until it’s combined andit’ll be nice and crumbly. Shortbread
cookie dough is a little bit weird.It’s very crumbly and it doesn’t look like a
normal cookie dough. Instead it lookssuper dry and crumbly but if you gather
some up and squeeze it together youshould be able to press it into a dough. Then you can add in3/4 cup of mini chocolate chips. It’s
important that they’re mini and thensince they’re so small we can give these
a quick stir or a mix to disperse themthroughout the dough. Next grab a
gallon-sized resealable plastic bag andyou want to transfer all of your
shortbread dough to this plastic bagThen you’ll want to seal the bag and
remove any excess air. Then place the bagon a flat surface like a cutting board. That’ll just make it easier to transferand spread it all out. Give it a shake so
that it’s in a fairly even layer thengrab a rolling pin and gently press the
dough down. Just like when you pinched itin your fingers the dough will suddenly
come together and not look so crumblyContinue to roll it until it’s an even
thickness throughout the bag .Then we’regonna slide this into the fridge and let
it chill for one to two hours.Now once it’s chilled we’re gonna cut
away the bag so that you have just onekind of rectangle of cookie dough. Then
we’ll go ahead and slice theseinto our cookies and you can do any
shape that you want. I like to dorectangles so I cut in fours the long
way and then in thirds this way.Then transfer each cut piece to a parchment
lined baking sheet. Now there’s nospreading with this cookie but I still
leave just a little bit of space inbetween each one. Then we’re gonna bake
these in a 325 degree oven for 18 minutes.After 18 minutes remove the
cookies from the oven and place them ona wire rack to cool completely.
Now the shortbread cookies can be eatenplain but I like to dip mine in
chocolate so you’ll need 8 ounces ofchocolate melting wafers and then we’ll
melt these in the microwave. You want this to benice and melty. You can use chocolate
chips or other options but these meltingwafers just melt so beautifully. Then you
just take each cooled cookie and dip itin that chocolate. I just do the ends and
then place it back on the parchmentpaper so the chocolate can harden. Now of
course you don’t have to dip them inchocolate but I love that extra
chocolate bite. Once they’re cooled andthe chocolate is hardened you are ready
to eat! These will stay good for aboutthree to four days, if you don’t eat them
all first!Thanks for watching! You canfind the full written recipe in the
video description/ Be sure to subscribelike and follow and check out the rest
of my videos where you can find hundredsof restaurant-quality recipes you can
easily make at home. See you later!