Ingredients for Milk Chocolate Shortbread Rounds
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated sugar
- 2 cups all-purpose flour
- 1 cup Guittard milk chocolate chips
- Powdered sugar, for dusting
- 1-2 tablespoons milk or cold water (optional)
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How to Make Milk Chocolate Shortbread Rounds
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar in a large bowl using an electric mixer on low to medium speed until light and fluffy.
- Gradually add 2 cups all-purpose flour, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup Guittard milk chocolate chips by hand until evenly distributed.
- If the dough seems dry or crumbly, add 1-2 tablespoons of milk or cold water, 1 tablespoon at a time, until it holds together when squeezed gently.
- Roll rounded teaspoonfuls of dough into 1-inch balls using your palms.
- Place the balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden. The centers will remain pale.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
156g
Fat
211g
Carbs
32g
