These simple cookies are made with four ingredients and they’re a cinch to make. And what makes these little gems so scrumptious, is the soft and flaky center. Enjoy these shortbread cookies with your favourite cup of tea while you take some time for yourself.
Ingredients make 24 cookies
3/4 cup unsalted butter -soft
1/2 cup icing sugar
1 1/2 cups flour
1/3 cup mini chocolate chips
Directions
- Line a large cookie sheet with parchment paper or with a baking mat.
- Using an electric mixer, cream the butter on medium-low speed then sift in the icing sugar and mix till smooth.
- Gradually cut the flour into the butter mixture.
- Knead the dough to combine the ingredients.
- When the ingredients are almost combined, add in the chocolate chips. Knead to combine the chocolate chips.
- Don’t over knead the dough though. The ingredients don’t have to be fully combined. That’s what will allow the cookies to be soft and flaky.
- Pre-heat the oven to 325 degrees F.
- Using a tbsp measuring spoon, measure a tbsp of cookie dough, and roll it into a ball. I like to use a cookie scoop.
- If the piece of dough is a bit crumbly, squeeze the dough a few times, and the ingredients will combine. Continue to roll into a ball.
- Roll half the dough into balls and place them on the cookie sheet.
- Bake for 16-18 minutes.
- As the cookies bake, roll the remaining dough into dough balls.
- Place the baked cookies on a wire rack to cool.
- Bake the remaining cookie dough.
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