Chocolate Chip Shortbread Cookie Dippers

Chocolate Chip Shortbread Cookie Dippers are the perfect companion for a warm cup of coffee or cold glass of milk.

Prep Time15 mins
Cook Time12 mins
Resting Time45 mins
Total Time42 mins
Course: Dessert
Cuisine: American
Keyword: chocolate chip shortbread
Servings: 20 cookies
Calories: 201kcal


  • 1 cup unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup mini chocolate chips


  1. In a bowl, cream together butter and sugar.
  2. In a separate bowl, sift (or whisk) together flour and salt. Add dry ingredients* to butter mixture and mix until a dough forms. Dough should easily roll into a ball, but not sticky, and not crumbly.  Add chocolate chips and mix until just combined. 
  3. Shape dough into a disc and wrap in wax paper. Refrigerate for 45 minutes. 
  4. Meanwhile, preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside. 
  5. Dust counter top and rolling pin with flour, roll dough to 1/4" thickness. Cut off rounded edges, leaving you with a large square or rectangle. Slice dough into long rectangles, about 1 inch by 4 inches. Place on baking sheet. ***If your dough has been out of the refrigerator for a long time at room temperature, I recommend placing the entire baking sheet back in the refrigerator for 10 minutes to chill your dough once more before baking. This will help your cookies keep their shape.
  6. Bake for 12-14 minutes or until cookies begin to lightly brown around edges. Remove from oven and allow to cool for 2-3 minutes before removing from sheet to cool completely.

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