Bakery Shortbread With Chocolate Chips

Submitted by DrGaellon

"Remember those big-as-your-face, tender-crumbly, buttery sweet bakery cookies studded with chocolate chips? This recipe gets pretty close. Feel free to substitute sprinkles (or jimmies) or colored sugar for the chips. Adapted from http://bit.ly/1bN476p by Yvonne Ruperti"

 

• Ready In: 1hr
• Ingredients: 7
• Yields: 12 4-inch cookies
• Serves: 12

ingredients

• 12 tablespoons unsalted butter, very soft (6 ounces, 1 1/2 sticks)
• 1⁄2 cup granulated sugar (3 1/2 ounces by weight)
• 1⁄4 teaspoon table salt
• 1 teaspoon vanilla extract
• 1 1⁄2 cups all-purpose flour (7 1/2 ounces by weight)
• 1⁄4 cup cornstarch (1 ounce by weight)
• 1⁄2 cup mini chocolate chip (I used a lot more, almost 6 ounces)

directions

1. Your butter needs to be REALLY soft - at least 3 hours at room temperature. Beat the butter with the sugar, salt and vanilla until creamy-smooth.
2. Whisk or sift the flour and cornstarch to combine. Add to butter by thirds, stirring until completely combined.
3. Place dough on a sheet of plastic wrap. Form into a log 2-3" wide and 8-9" long. Wrap tightly, and roll the plastic on the counter to form a tight, compact shape. Freeze until mostly firm, 20-30 minutes.
4. Meanwhile, preheat oven to 350°F.
5. Pour chocolate chips onto a plate. Slice firm cookie dough into 1/4" slices. Press one side of each slice into chips and place on a parchment-lined cookie sheet, chocolate chips facing up. Leave 2" between cookies (they will spread).
6. Bake in preheated oven 18-20 minutes, until the edges are just beginning to brown. Cool on pan 5 minutes, then transfer to wire rack until completely cooled.