Noah Bedoahs Chocolate Chip Shortbread Cookies
Delight your taste buds with Noah Bedoahs Chocolate Chip Shortbread Cookies, the ultimate fusion of buttery tenderness and rich chocolatey goodness! These crumbly, melt-in-your-mouth cookies are made with premium ingredients like softened unsalted butter, pure vanilla extract, and a generous helping of mini chocolate chips, creating the perfect balance of flavor and texture. Crafted with a straightforward mix-and-roll technique, this recipe is as approachable as it is indulgent, ideal for both casual bakers and cookie connoisseurs. With a prep time of just 20 minutes and a short bake time, these cookies are a quick yet impressive treat for any occasion. Whether you enjoy them warm with a cup of tea or gift them as a homemade delicacy, these chocolate chip shortbread cookies are guaranteed to become a favorite in your baking repertoire.
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 1 teaspoon Pure vanilla extract
- 280 grams All-purpose flour
- 0.5 teaspoon Salt
- 150 grams Mini chocolate chips
Instructions
Preheat your oven to 160°C (325°F) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a crumbly dough forms. Be careful not to overmix.
Gently fold in the mini chocolate chips until evenly distributed throughout the dough.
Transfer the dough onto a clean surface and shape it into a rough rectangle. Use a rolling pin to roll the dough out to about 1/4-inch thickness.
Cut the dough into your desired shape using cookie cutters or a knife. Transfer the cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie.
Optional: If you prefer a polished finish, lightly sprinkle granulated sugar over the tops of the cookies before baking.
Bake the cookies in the preheated oven for 16-18 minutes, or until the edges are slightly golden. Avoid overbaking, as shortbread cookies should remain pale and tender.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
3736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.1 g | 290% | |
| Saturated Fat | 141.4 g | 707% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 1217 mg | 53% | |
| Total Carbohydrate | 414.4 g | 151% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 180.8 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 350 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
