Chocolate Chip Shortbread Cookies

Anyone who knew Kelly, knows these cookies.  It was one of her favorites to bake and give as gifts--birthdays, Christmas, or just to cheer you up.  I came up with this recipe back in the 80s when we lived in California. My reason for making this recipe up was that I would bake them to ship back East to my family and I knew they'd still be delicious, weeks later.  In fact, a few years ago, this was the recipe I chose to make for a package going to Iraq for a dear friend's husband who was stationed there.

Today, I thought about these cookies after seeing our grandson Ari playing in his first snow of the season. Just a few inches, but  like Peter in Snow Day, Ari went through the motions of doing everything Peter does on that day.

The cookies are dusted (like the dusting of snow) with confectioners' sugar and would be the perfect snack with cocoa after a day of activities outside in the snow.

I made a few changes in the recipe, but I'll give you both ways and let you create a cookie, not only for baking ahead of time during the busy holiday, but for your little snowmen who need a comforting snack after a Snow Day!

Chocolate Chip Shortbread Cookies
2 cups (4 sticks) unsalted butter, at room temperature
2 cups Confectioners' Sugar, sifted
1/2 tsp. salt
2 tsp. Vanilla Extract
1 Vanilla bean, split and the seeds scraped out (optional)
4 1/2 cups King Arthur Unbleached All-Purpose Flour
12 oz. Mini Semi-sweet Chocolate Chips  (or 2 cups Bitter Sweet chips)


Preheat oven 350F-degrees.  Line a baking sheet with parchment paper or use a Silpat.

In the KitchenAid (preferrably the 6qt size) using the paddle attachment, beat the butter until fluffy.  Scrape down the sides.  Add the confectioners' sugar, one-half cup at a time, beating well after each addition, scraping down the sides again.  Add the vanilla extract and if using, the seeds of the vanilla bean. Beat to combine.

Add the salt and the flour, again one-half cup at a time and beat well.  Add the mini chocolate chips or the Bittersweet, which was my preference this morning. Mix until the chips are fully incorporated in the dough.

Scoop up "walnut-size" balls and place on the baking sheet.  When I use the mini chocolate chips I take a fork and do a criss-cross on the cookies to flatten slightly.  

Today, using the larger bittersweet chips, I merely used my fingers and pressed down slightly on the tops to flatten slightly.  Bake 12-14 minutes or until the edges are golden brown.  Cool slightly on the cookie sheet before transferring to a rack to cool completely.  

I think Kelly loved these cookies because they have a dusting of "snow" (confectioners' sugar) on top.  If you don't have a shaker, you can make one.  I used an empty jam jar, filled it with confectioners' sugar, then, covered the opening with a double layer of cheesecloth.  Place the ring over the opening and screw in place.  

Just tap on the bottom of the jar to dust your cookies.

I know Kelly's friends loved these cookies and were always happy to received them and so will your family and friends.  Enjoy!