I found a recipe for chocolate chip shortbread in this month’s Food Network Magazine. A few years ago my sister accidentally made a great chocolate chip shortbread recipe that I’ve been hoping to recreate. The problem is, she doesn’t remember what she did to make it so great. She *thinks* she may have accidentally added an egg or two. So when I saw this recipe, I had to try it (with the addition of an egg, of course).
- 2 sticks unsalted butter, at room temperature
- 1 tsp. vanilla
- 1 large egg
- 1/4 tsp. salt
- 3/4 c. powdered sugar
- 2 c. four, plus more for dusting
- 1 c. semisweet chocolate chips
- Preheat the oven to 350 degrees. Line a 9-inch square baking pan with foil, leaving a 2-inch overhang on 2 sides.
- Beat the butter, vanilla, egg and salt in a large bowl with a mixer on medium speed until smooth and creamy, about two minutes. Reduce the mixer speed to low; add the powdered sugar and beat until just incorporated. Add the flour in 2 batches and beat until smooth. Stir in 1/2 c. chocolate chips with a wooden spoon.
- Lightly dust your hands with flour and press the dough into the prepared pan. Score the top with a knife to make 9 strips, then score the strips in half to make 18 pieces. Bake until the edges are firm and the top is dry 40 to 45 minutes. Immediately re-score the cookies, then let cool 20 minutes in the pan. Lift the foil to remove the shortbread from the pan and transfer to a rack to cool completely.
- Cut the shortbread into pieces along the scored lines. Put the remaining 1/2 cup chocolate chips in a microwave-safe bowl; microwave in 30-second intervals, stirring until melted. Drizzle over the shortbread and let stand until set, about 1 hour.