Time: 2 hours 35 minutes
Complexity: easily
Servings: 18

These melt-in-your-mouth shortbread cookies become even more delicious when you add dark chocolate chips to the dough. The finished cookies are also drizzled with melted chocolate, giving them an elegant look. The recipe requires minimal ingredients—butter, powdered sugar, flour, and chocolate chips—but the cookies turn out very festive.

Ingredients:

• 220 g unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3/4 cup powdered sugar
• 2 cups premium flour + extra for dusting
• 1 tbsp. semi-sweet chocolate granules

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, powdered sugar, vanilla extract, semi-sweet chocolate, chocolate chips (granules)

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Preparation:

Step 1
• Preheat oven to 175°C. Line a 22cm square pan with foil, leaving a 5cm overhang on both sides.
Step 2
• In a large bowl, beat the butter, vanilla, and salt with a mixer on medium speed until smooth and creamy, about 2 minutes. Reduce the mixer speed to low; add the powdered sugar and mix until fully incorporated. Add the flour in two additions and mix until the dough is smooth. Using a wooden spoon, fold in 1/2 cup of the chocolate chips.
Step 3
• Dust your hands with flour and press the dough into the prepared pan. Run a knife across the surface of the dough, leaving 9 strips, then cut the strips in half to make 18 bars. Bake until the edges are set and the top is dry, 40-45 minutes.
Step 4
• Immediately run a knife along the lines again and let the cookies cool in the pan for 20 minutes. Pull the foil tabs and lift the cookies out of the pan. Transfer them to a wire rack and let them cool completely.
Step 5
• Cut the shortbread cookies into pieces along the lines. Place the remaining 1/2 cup chocolate in a small microwave-safe bowl and melt in 30-second intervals, stirring, until completely melted. Drizzle the chocolate over the shortbread cookies and let them set, about 1 hour.

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