Chocolate Chunk Shortbread Cookies

• Unsalted Butter (cold and cubed)
• Sugar
•  Brown Sugar
• Salt
• Vanilla Bean (optional)
• Vanilla Extract
• Flour
• Dark Chocolate Bar

The most important part of these cookies is that you get a good Dark chocolate  bar. I have a chocolate factory close to me where they make and sell there own chocolate. Not only is it absolutely delicious I get to support a small business. Obviously it’s easier to just get one from the grocery store so that’s totally fine as well, but make sure it’s a dark chocolate because that’s what elevates these delicious morsels. 

Putting Chocolate Chunk Shortbread Cookies together:

1. Start by pre measuring out all the ingredients that way you don’t forget something, and it makes it much easier.
2. Cube the butter, and roughly chop the chocolate. You’re going to want a some good chunks so chop until you get the sizes you like.
3. In a stand mixer or hand held mixer cream the butter and sugars together until fluffy 7 Minutes.
4. Mix in the vanilla, and vanilla bean (optional).
5. Mix in the flour.
6. Scrape in the chopped Chocolate and mix until combined. 
7. Split the dough into two and press both halves into a log and wrap in plastic wrap.
8. Let the dough chill for 2 hours or overnight then cut into 1/2 inch circles.
9. Place on a lined cookie sheet and sprinkle a generous amount of salt on top.
10. Throw in a 350° oven and bake for 15 minutes or until the edges are golden brown.

Let the cookies cool to room temperature that’s when there best. This has become my families favorite cookie recipe so I hope you try it out, and it becomes one of yours!

Mia

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Chocolate Chunk Shortbread Cookies

Yield: 24

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours 15 minutes

These Chocolate Chunk Shortbread Cookies are an elevated Chocolate chip cookie.

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Ingredients

• 1 Cup and 2 Tbsp. Salted Butter (2 1/4 sticks)
• 1/2 Cup Granulated Sugar
• 1/4 Cup Brown Sugar
• 1 tsp. Vanilla or 1 Vanilla Bean
• 2 and 1/4 Cups Flour
• 6 oz. Dark Chocolate
• Salt for tops

Instructions

1. Start by pre measuring out all the ingredients that way you don't forget something, and it makes it much easier.
2. Cube the butter, and roughly chop the chocolate. You're going to want a some good chunks so chop until you get the sizes you like.
3. In a stand mixer or hand held mixer cream the butter and sugars together until fluffy 7 Minutes.
4. Mix in the vanilla, and vanilla bean (optional).
5. Mix in the flour.
6. Scrape in the chopped Chocolate and mix until combined. 
7. Split the dough into two and press both halves into a log and wrap in plastic wrap.
8. Let the dough chill for 2 hours or overnight then cut into 1/2 inch circles.
9. Place on a lined cookie sheet and sprinkle a generous amount of salt on top.
10. Throw in a 350° oven and bake for 15 minutes or until the edges are golden brown.

Notes

These cookies are best when room Temperature so let them cool completely.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 81Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 34mgCarbohydrates: 12gFiber: 1gSugar: 9gProtein: 1g