This slice and bake shortbread with a crisp, sandy texture brings the bakeshop right into your kitchen.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
Bakery Shortbread with Chocolate Chips
About This Recipe
|Yield:||makes 14 cookies|
|Active time:||15 minutes|
|Total time:||1 hour|
|This recipe appears in:||One Bowl Baking: Bakery Shortbread with Chocolate Chips|
- 1/2 cup (3 1/2 ounces) granulated sugar
- 12 tablespoons (6 ounces) unsalted butter, very soft
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups (7 1/2 ounces) all-purpose flour
- 1/4 cup (1 ounce) cornstarch
- 1/2 cup mini chocolate chips
Stir sugar, butter, salt, and vanilla in a large bowl until smooth and creamy. Add flour and cornstarch, then stir until the mixture comes together into a dough. Place dough onto a large sheet of parchment paper and form into a log about 2 1/2-inches diameter and 8-inches long. Wrap and twist ends to secure, then chill until almost firm, about 30 minutes.
Adjust oven rack to middle position and preheat oven to 350°F. Line baking sheet with parchment paper.
Place chocolate chips in shallow bowl. Slice dough into 1/4-inch thick rounds, press into chips, and place on pan spacing about 2 inches apart.
Bake until set and light golden around the edges, 15 to 20 minutes. Let cookies cool on pans 5 minutes, then transfer to wire rack to cool completely.