Chocolate Chip Shortbread Cookies Baked Until the Edges Set

Chocolate Chip Shortbread Cookies Baked Until the Edges Set keeps the shopping list focused on unsalted butter room temperature, light brown sugar unpacked, and granulated sugar. It serves 12 Cookies.

Count on 30 minutes of prep and 10 minutes of cooking and 5 hours of resting.

Ingredients Method

What goes in the bowl

• 1 cup unsalted butter room temperature
• ½ cup light brown sugar unpacked
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• ½ teaspoon kosher salt
• 3 oz bittersweet chocolate chopped/slivered

How the cooking goes

Prepare the dough

1. In the bowl of a electric mixer fitted with the paddle attachment, cream the butter and sugars until lightened and fully combined. Add the vanilla to combine.
2. Put the flour and salt, and mix on low speed until the mix looks even, but not light and fluffy. Scrape down the sides of the bowl with a flexible spatula as necessary.
3. Reduce the mixer speed to low, then add the chocolate until distributed.
4. Turn dough out onto baking paper or a large piece of plastic wrap, and shape into a log about 3 inches in diameter. Tighten to compress dough and release air pockets.
5. Refrigerate until solid, preferably overnight. The dough can also be frozen for 3 months at this point.

Slice and bake the cookies

1. Warm the oven to 350°F and line the baking pan with parchment.
2. Using a serrated knife, slice ½ inch slices, place on prepared sheet pans about 1 inch apart. Bake until the surface is deep gold at the edges, about 10-12 minutes.
3. Cool completely on a wire rack. Store at ambient temperature in an airtight container for 7 days.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Cookie Icing Baked Until the Edges Set and Cherry Cookies Baked Until the Edges Set.