Chocolate Chip Shortbread
A fast and easy shortbread recipe with semi-sweet chocolate chips
I really like making recipes that use only a few ingredients and come out with a lot of flavor. Shortbread is that kind of a recipe. With just butter, sugar and flour, shortbread is difficult to get wrong.
Shortbread can be made into individual cookies or in a pan. I chose to make this in a pan, because that’s quicker than individual cookies. So I guess you can call this a bar cookie. Besides the usual butter, sugar and flour, I added a cup of semi-sweet chocolate chips.
These shortbread chocolate chip bars turned out buttery, but not greasy, and not overly sweet or too dry. They were just as shortbread should be.
Recipe:
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Ingredients Section:
- 1 1/2 sticks butter, softened
- 2/3 cup light brown sugar
- 1 3/4 cup flour
- 1 cup semi-sweet chocolate chips
Directions:
- Preheat the oven to 325 degrees.
- Coat an 8×8 inch square baking pan with nonstick spray.
- In a large bowl, cream together butter and brown sugar until light and fluffy.
- Add flour and chocolate chips, stirring until combined.
- Spread the dough into the prepared pan.
- Bake for 30-40 minutes or until the edges are lightly browned.
Notes about this recipe:
- I used this brand of semi-sweet chocolate chips to test this recipe
