Imagine biting into a buttery, crumbly shortbread cookie studded with mini chocolate chips that literally dance on your taste buds! These aren't just ordinary cookies - they're a Scottish-inspired culinary masterpiece that transforms the classic shortbread into an irresistible treat. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver melt-in-your-mouth deliciousness that will have everyone begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Scottish
Serves: 36 cookies
Ingredients
- 1 cup unsalted butter
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Instructions
- Remove butter from refrigerator 30 minutes before baking to soften it to room temperature. Ensure all ingredients are measured precisely.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream the softened unsalted butter and powdered sugar together using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 2-3 minutes.
- Gradually add the all-purpose flour and salt to the butter mixture. Mix on low speed until the dough just comes together, being careful not to overmix.
- Gently fold in the mini chocolate chips using a spatula, distributing them evenly throughout the dough.
- Transfer the dough onto a lightly floured surface. Roll the dough to approximately 1/4 inch thickness using a rolling pin.
- Use a cookie cutter or knife to cut the dough into desired shapes. Traditional shortbread is often cut into rectangles or triangles.
- Carefully transfer the cut cookies to the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading.
- Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden but not brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, store the shortbread cookies in an airtight container at room temperature for up to 5 days.
Tips
- Temperature Matters: Always use room temperature butter for the smoothest, most consistent dough. Take the butter out of the refrigerator 30-45 minutes before baking.
- Don't Overmix: Mix the dough just until it comes together. Overmixing can lead to tough, dense cookies instead of the desired tender texture.
- Precision is Key: Measure ingredients exactly, especially flour. Use the spoon-and-level method to avoid dense, dry cookies.
- Chill for Perfection: If your dough feels too soft, refrigerate it for 15-20 minutes before rolling and cutting. This helps maintain the cookie's shape.
- Even Thickness: Use a ruler or rolling pin guide to ensure uniform cookie thickness, which guarantees consistent baking.
- Cool Completely: Let cookies cool entirely on a wire rack to develop their signature crisp texture and prevent sogginess.
- Storage Tip: Store in an airtight container at room temperature, separating layers with parchment paper to maintain freshness.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 1g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
