The only thing happier than a shortbread cookie is a chocolate chip shortbread cookie. Trust us, we know about these things here at Springridge Farm. We think you’ll want to know all about these super simple whipped shortbreads which are a cinch to make and bake. They are as light as air and all kinds of crumbly and buttery and you’ll be making them over and over.
Here is what you’ll need:
1 cup butter (at room temperature)
1 1/2 cup flour
1/2 cup icing sugar
1 cup chocolate chips (or butterscotch chips or dried cranberries or pecans etc).
In the bowl of an electric mixer, blend butter, flour, and icing sugar on low speed for 1 minute. Increase speed to medium and beat for 7 minutes. Turn off mixer, add chocolate chips, blend just until combined.
Using two spoons, drop heaping tablespoons of dough into parchment lined baking sheets (2, 12 cookies per tray) and bake cookies (1 tray at a time) in a preheated 350F oven for 10-12 minutes or until golden at edges. Remove from oven and set tray on a cooling rack to cool completely.
These cookies are very fragile while warm, so please do try to resist lifting them off the trays until they’re cool! Once they’re cool, however, all bets are off. Happy baking, from our farm kitchen to yours.
