Ingredients for Chocolate Chip Shortbread
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How to Make Chocolate Chip Shortbread
- Preheat oven to 375°F (190°C). Line two 8-inch round baking pans with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ¼ cups all-purpose flour and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chocolate chips.
- Divide the dough in half.
- Press each half into one of the prepared 8-inch round pans.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- While still warm, use a sharp knife to score each shortbread into 8 even wedges, without cutting all the way through.
- Let cool in the pans on a wire rack for 10 minutes.
- Invert the shortbread onto the wire rack to cool completely before breaking into wedges.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
36g
Fat
23g
Carbs
5g