Chocolate Chip Shortbread Cookies

Years ago, when I started the job that brought me out here to Seattle, my new coworkers and I had a cookie exchange for the holidays. The cookies I had that day, like these Chocolate Chip Shortbread Cookies, are still some of my favorites, I still make several of them. My friend Nancy was there and she made a batch of these and they are truly yummy. Definitely once a year cookies, considering the amount of butter in them. What I love about these is that they are rich (you really don’t overindulge in these, and I make them small for that reason), they meet the butter to cookie ratio requirement for Peter, and best of all, they are drop cookies. Here’s the way I look at it…just when I’ve spent the most of the day mixing other kinds of cookie dough…chilling it, cutting it out, chilling it again, baking it, then decorating it, only to realize I’ve really only got about 6 cookies, these shortbread cookies are so simple. Just mix the ingredients, use a tablespoon to scoop out and drop on to a parchment lined baking sheet. I know you’ll want to do more, asking yourself if you should flatten them, or at least roll them in sugar, or thinking it would be cute to cut them into christmas tree shapes, but really, there’s just no need. Make these and you will have plenty to put out on a plate when someone comes over. Which they will…

Chocolate Chip Shortbread Cookies

16 oz. butter
2 cups powdered sugar
2 tsp. vanilla
1/2 tsp. salt
4 cups all-purpose flour
2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Cream the butter and powdered sugar until fluffy. Add in vanilla, then slowly add in flour and mix between batches (add salt to the flour before you begin adding it to the mixer). When mixed, add in chocolate chips and just stir to combine. Drop in tablespoon-sized balls (or even slightly smaller) 1″ apart on parchment lined baking sheet. Bake for 10-12 minutes. (Hide half so you’ll have them for later.)
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Happy days for everyone! xo