Chocolate Chip Tea Cookies
The cookies are fantastic buttery shortbread loaded with miniature chocolate chips. They are more soft and tender, less crisp and crumbly, than traditional shortbread, And I'm sure you'll love as much as I do.
- Yield: About 3 dozen cookies
- Prep Time: 10 minutes
- Cook Time: 10 to 12 minutes
- Total Time: 45 minutes
A buttery shortbread-style cookie loaded with mini chocolate chips.
Ingredients:
- 8 ounces unsalted butter, at room temperature
- ½ cup powdered sugar, sifted
- Pinch of salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup miniature chocolate chips
Directions:
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
- Beat the butter, sugar and salt with an electric mixer on medium speed until fluffy.
- Add the vanilla and mix well.
- Reduce the mixer speed to low and gradually add the flour until just combined.
- Using a rubber spatula, stir in the miniature chocolate chips.
- Shape into 1-inch balls (a small cookie scoop is perfect for this) and place 2 inches apart on the prepared cookie sheets.
- Bake for 10-12 minutes, or until set but still pale in color.
- Allow to cool on the sheets for 5 minutes, then remove to wire racks to cool completely.
- Store in an airtight container at room temperature for up to 2 weeks. Enjoy! =)
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