Crisp Chocolate Chip Shortbread
These slice-and-bake cookies are easy to pull together. The cornstarch makes makes for a meltingly tender crumb and the turbinado sugar coating gives them a bit of crunch.
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3/4 cup Land O Lakes® Butter, softened
1/2 cup powdered sugar
1/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup mini semi-sweet chocolate chips
3 tablespoons turbinado sugar
How to make
Combine butter, powdered sugar, brown sugar and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, cornstarch and salt. Beat at low speed until well mixed. Stir in chocolate chips.
Divide dough in half; shape each half into 8-inch log. Roll each log in turbinado sugar. Wrap in plastic food wrap; refrigerate 30 minutes.
Heat oven to 350°F.
Slice each log into 16 (1/2-inch) slices. Place, 2-inches apart, onto parchment-lined cookie sheet. Bake 9-11 minutes or until edges are lightly browned.
Tip: Slicing Dough
Keep these shortbread cookies crisp by protecting them from air and humidity. Keep cooled cookies in container with tight-fitting lid separated by layers of waxed paper. For long-term storage, freeze the container of cookies up to 6 months or freeze unsliced cookie dough logs in freezer. Remove from freezer and store in fridge for 24 hours to thaw before slicing and baking as directed.
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Chocolate Chip Cookie Recipes
Chewy or crispy, petite or grand, unadorned or with a modern twist, this collection features one of life’s best things: rich and wonderful chocolate chip cookies! With these recipes, you’ll create fresh-from-the–bakery tastes and treats in your own kitchen.See Recipes