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    You are in: Home / Recipes / Bakery Shortbread With Chocolate Chips Recipe
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    Bakery Shortbread With Chocolate Chips

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    40 mins

    20 mins

    DrGaellon's Note:

    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 by Yvonne Ruperti

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    Serves: 12


    4-inch ...

    Units: US | Metric


    1. 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. 2
      Whisk or sift the flour and cornstarch to combine. Add to butter by thirds, stirring until completely combined.
    3. 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. 4
      Meanwhile, preheat oven to 350°F.
    5. 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. 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.

    Ratings & Reviews:


    Nutritional Facts for Bakery Shortbread With Chocolate Chips

    Serving Size: 1 (48 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 236.7
    Calories from Fat 124
    Total Fat 13.8 g
    Saturated Fat 8.6 g
    Cholesterol 30.5 mg
    Sodium 51.4 mg
    Total Carbohydrate 27.3 g
    Dietary Fiber 0.8 g
    Sugars 12.3 g
    Protein 2.0 g

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