Chocolate Chip Butter Cookies Recipe With Just 5 Ingredients Is So Easy It's Evil

chocolate chip cookies with shortbreadIn the world of chocolate chip cookies, you have your pick -- of chewy, crunchy, crispy, cake-like, etc. And everyone has their own preference, of course, but I'm not sure you can go wrong when you come upon a chocolate chip cookie recipe that basically just melts in your mouth. And there's absolutely no better way to achieve that effect than baking up a batch of chocolate chip shortbread cookies.

Thanks to the easy (only 5 ingredients! Really!), buttery recipe, they're crunchy on the outside and mouthwateringly melty once you've taken the first bite. How can you resist?! Nom nom nom!


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Chocolate Chip Shortbread Cookies from

  • 8 oz. (2 sticks) unsalted butter, room temperature
  • 2/3 cup confectioners’ sugar
  • 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup mini chocolate chips
  1. In a stand mixer, beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough.
  2. Fold in the chocolate chips with a large spoon or spatula.
  3. Gather dough and place in between two sheets of parchment paper. Roll the dough into a rectangle shape that’s 1/4 inch thick.
  4. Refrigerate the dough for at least 2 hours (transfer the parchment paper and dough onto a cookie sheet for support and stick it in the fridge so that the dough will not break/bend).
  5. After dough is firm, preheat the oven to 325°F. Cut the dough into 1 1/2-inch squares.
  6. Bake for 18 to 20 minutes, until they turn golden brown around the edges. Makes about 3 dozen.


Image via Neil Conway/Flickr

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