Baking Chronicle No. 21: Chocolate Chip Shortbread!

Baking Chronicle No. 21: Chocolate Chip Shortbread!

Why snack on popcorn when you can bake yourself cookies? Neither Sophronia nor I could think of a good answer to that question, and so we decided to bake chocolate chip shortbread to eat during our Kim Possible Marathon!

Our (fantastic, life-changing) shortbread came courtesy of the King Arthur Flour Cookie Companion, also known as my family’s go-to cookie-and-brownie cookbook. The recipe was simple, and there were only 6 ingredients: butter, sugar, salt, vanilla, flour, and chocolate chips! Basically, you creamed together the butter and sugar, then dumped in all of the other ingredients, and voila! Shortbread dough!

For the first batch (that we made for our first marathon), we used the full amount of flour and pressed the cookies into 9-inch cake pans, as instructed. However, for our second batch, we omitted 1/4 cup of flour (the first batch was a little dry) and pressed the dough onto a greased cookie sheet in a haphazard pattern (I really didn’t feel like making a neat square). Then we just baked the cookies for a little over half an hour, and they were done! Instant snack!

The cookies were amazing. I mean, I have hated shortbread for my entire life, mainly because I’ve only ever had store-bought shortbread, but this shortbread….It was crunchy yet melt-in-the-mouth, flecked with chocolate, and beautifully buttery. In short, I loved it! I will definitely make this recipe again!

(P. S. There’s a reason there aren’t that many pictures for this bake – the shortbread disappeared that fast!)

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