Making and tasting these shortbread cookies reminded me that classics, and simple things, are often the best. Sometimes, I could use a little reminder like that. If I didn't fully appreciate the goodness of the simple shortbread cookie before, I am fully aware now.
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I didn't make these shortbread cookies because I was craving it. It came about because I was putting together a little care package for a friend and thinking of treats with a good shelf-life that would be conducive to shipping. With all the snow storms coming and going, I didn't know how long my package would be in transit. Shortbread seemed to pop up as a universal answer.
This is very simply: butter, confectioners' sugar, flour, vanilla extract, and miniature chocolate chips. The result is a shortbread with a signature sandy and crumbly texture. But while it's crisp on the outside, these cookies are soft on the inside. The confectioners' sugar somehow lends a melt-in-your-mouth kind of tender texture (the magic of cornstarch) that leaves you wanting a few more bites. That's the impact it had on us.
This is Dorie Greenspan's espresso-chocolate shortbread recipe, minus the espresso. It made me think about what you can add to, and the spins you can take with the classic shortbread. But ironically enough - as I was tasting these cookies, I almost wish I'd made plain ones. The plain base is that good (and that's saying a lot because you know how much I love chocolate).
These chocolate chip shortbread cookies are crumbly, flaky, tender, and soft all in one. I love that they're not greasy.
I think this is the first time I made shortbread cookies with confectioners' sugar and I'm really glad I got this chance to try because it was very telling. I think (correct me if I'm wrong) that using confectioners' sugar - rather than granulated sugar - makes for a more tender, softer cookie as opposed to a crunchier one. This helps explain why we see chocolate chip cookies recipes calling for cornstarch (what's also in confectioners' sugar) to create a more tender crumb. With confectioners' sugar, the cookies also spread and brown a little less so expect them to bake up pale, with just slightly golden edges. These cookies are lightly sweet, not overly so even with the little bites of semisweet chocolate chips embedded inside.
I made a half batch of these cookies, with one stick of butter (I thought I'd get a little "fancy" and used Plugra butter for these). My intention was to send most of it to my friend (I had other things I was sending), with a few odds and ends left for ourselves to nibble on. In retrospect, the half batch was probably a mistake. I'm no authority on shortbread but I was really pleasantly surprised by these. My husband, who generally prefers soft & chewy cookies, loved these. I found myself wishing I'd made a full batch. For some reason, whenever I'm making butter or sugar type cookies, I envision piles of baked cookies but usually end up with far less. And I keep forgetting that.
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I do want to note that the original recipe offers a neat trick of shaping and rolling the dough in a zip-lock bag that I found both intriguing and intimidating at the same time. For my small batch, I did things the old-fashioned way and simply rolled the dough out. The soft dough makes that easy to do, particularly if you use some parchment or plastic wrap to help you along. While I would have liked to cut out some fun shapes, the mini chocolate chips in these make it a little more of a challenge to do so.
Rolling dough is (clearly) not my forte. I cut simple squares - not too small, about 2 1/2 inches - since I thought that best for shipping. For everyday snacking at home, I think I would prefer small rectangle bars of these.
Recipe:
Chocolate Chip Shortbread Cookies
Adapted from Dorie Greenspan's espresso-chocolate shortbread recipe, via Smitten Kitchen
- Makes approximately 2 1/2 to 3 dozen cookies cut into 1 1/2 inch squares (so yield depends on the size) -
2 sticks (8 oz.) unsalted butter, at room temperature
2/3 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon coarse salt
2 cups all-purpose flour
3/4 cup miniature chocolate chips (or 4 oz. bittersweet chocolate, finely chopped)
In a stand mixer fitted with the paddle attachment, cream butter and confectioners' sugar on medium speed for about 3 minutes. Beat in vanilla and salt. On low-speed, add flour, mixing until just combined. Do not overmix. Gently stir in the chocolate chips by hand using a rubber spatula.
Scrape dough out onto a work surface and roll it into a rectangle shape, about 1/4 inch thick (I roll the dough between a sheet of parchment on the bottom and plastic wrap on top). Transfer the dough (I place it on a baking sheet), covered with plastic wrap, to chill in the refrigerator for at least 2 hours (or up to 2 days).
Preheat oven to 325 degrees, with racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper or silicon mats. Cut dough into 1 1/2 inch squares (or another size and shape you prefer) and transfer to baking sheets. Bake for 18-20 minutes, rotating the baking sheets midway through the baking time. The shortbreads will still look pale when done, with just slightly golden edges. Let cool completely before serving.
This is very simply: butter, confectioners' sugar, flour, vanilla extract, and miniature chocolate chips. The result is a shortbread with a signature sandy and crumbly texture. But while it's crisp on the outside, these cookies are soft on the inside. The confectioners' sugar somehow lends a melt-in-your-mouth kind of tender texture (the magic of cornstarch) that leaves you wanting a few more bites. That's the impact it had on us.
These chocolate chip shortbread cookies are crumbly, flaky, tender, and soft all in one. I love that they're not greasy.
I think this is the first time I made shortbread cookies with confectioners' sugar and I'm really glad I got this chance to try because it was very telling. I think (correct me if I'm wrong) that using confectioners' sugar - rather than granulated sugar - makes for a more tender, softer cookie as opposed to a crunchier one. This helps explain why we see chocolate chip cookies recipes calling for cornstarch (what's also in confectioners' sugar) to create a more tender crumb. With confectioners' sugar, the cookies also spread and brown a little less so expect them to bake up pale, with just slightly golden edges. These cookies are lightly sweet, not overly so even with the little bites of semisweet chocolate chips embedded inside.
I made a half batch of these cookies, with one stick of butter (I thought I'd get a little "fancy" and used Plugra butter for these). My intention was to send most of it to my friend (I had other things I was sending), with a few odds and ends left for ourselves to nibble on. In retrospect, the half batch was probably a mistake. I'm no authority on shortbread but I was really pleasantly surprised by these. My husband, who generally prefers soft & chewy cookies, loved these. I found myself wishing I'd made a full batch. For some reason, whenever I'm making butter or sugar type cookies, I envision piles of baked cookies but usually end up with far less. And I keep forgetting that.
Rolling dough is (clearly) not my forte. I cut simple squares - not too small, about 2 1/2 inches - since I thought that best for shipping. For everyday snacking at home, I think I would prefer small rectangle bars of these.
Recipe:
Chocolate Chip Shortbread Cookies
Adapted from Dorie Greenspan's espresso-chocolate shortbread recipe, via Smitten Kitchen
- Makes approximately 2 1/2 to 3 dozen cookies cut into 1 1/2 inch squares (so yield depends on the size) -
2 sticks (8 oz.) unsalted butter, at room temperature
2/3 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon coarse salt
2 cups all-purpose flour
3/4 cup miniature chocolate chips (or 4 oz. bittersweet chocolate, finely chopped)
In a stand mixer fitted with the paddle attachment, cream butter and confectioners' sugar on medium speed for about 3 minutes. Beat in vanilla and salt. On low-speed, add flour, mixing until just combined. Do not overmix. Gently stir in the chocolate chips by hand using a rubber spatula.
Scrape dough out onto a work surface and roll it into a rectangle shape, about 1/4 inch thick (I roll the dough between a sheet of parchment on the bottom and plastic wrap on top). Transfer the dough (I place it on a baking sheet), covered with plastic wrap, to chill in the refrigerator for at least 2 hours (or up to 2 days).
Preheat oven to 325 degrees, with racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper or silicon mats. Cut dough into 1 1/2 inch squares (or another size and shape you prefer) and transfer to baking sheets. Bake for 18-20 minutes, rotating the baking sheets midway through the baking time. The shortbreads will still look pale when done, with just slightly golden edges. Let cool completely before serving.
