In 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 KirbieCravings.com
- 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
- 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.
- Fold in the chocolate chips with a large spoon or spatula.
- Gather dough and place in between two sheets of parchment paper. Roll the dough into a rectangle shape that’s 1/4 inch thick.
- 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).
- After dough is firm, preheat the oven to 325°F. Cut the dough into 1 1/2-inch squares.
- Bake for 18 to 20 minutes, until they turn golden brown around the edges. Makes about 3 dozen.
Image via Neil Conway/Flickr