Au Lecteur

Sarah’s Chocolate Chip Shortbread Cookies

Posted in Food by aulecteur on December 16, 2012

I don’t know who Sarah is but her cookies are amazing! These have become a holiday staple. In fact, it doesn’t make sense to me to ever make these at any other time of year, unless you’re specifically going for a Christmasy feel. They’re simply so rich they must be reserved for a once a year treat.

This batch is especially awesome because they actually turned out. I always have issues with these cookies. And they’re not perfect but they’re damn close. The trick is creaming the butter. It’s so fussy. I’ll try again next year. Good luck if you attempt them. Butter at room temp. Cream well, add things gradually. Don’t over bake.

Sarah’s Chocolate Chip Shortbread Cookies

To double the recipe, use the qty in the (brackets)

  • 1 cup butter, softened   (1 lb)
  • ½ cup brown sugar, packed (1 c)
  • 1 tsp vanilla (2 tsp)
  • 2 cups all-purpose flour (4 c)
  • 1 cup semisweet chocolate chips (2c)

Measure butter (not margarine) into bowl and whip with a mixer until light in color and texture. Add sugar – mix to blend well.  Add vanilla and flour until blended together.  Combine until dough forms a ball. Add chocolate chips and work by hand into dough.

Roll into 1 inch balls. Place on ungreased cookie sheets. Press with fork.

Bake 325 for 10 – 15 minutes.

Sarah's Chocolate Chip Cookies

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