Chocolate chip shortbread cookie dippers are the perfect companion for a warm cup of coffee or cold glass of milk. These cookies are buttery, tender, and filled with rich chocolate chips. All you need are five ingredients to get started.
In a large bowl, add butter and sugar. Using a hand mixer or stand mixer, beat until light and fluffy, about a minute. In a separate bowl, sift together the dry ingredients - flour and salt.
Add dry ingredients to butter mixture and mix with a hand mixer until ingredients are fully incorporated. Your dough will be very thick and crumbly, but holds its shape when pinched between two fingers (shortbread dough does not come together like regular chocolate chip cookie dough).
Add mini chocolate chips and mix to incorporate.
Shape dough into a disc and wrap in wax paper. Refrigerate for 30 minutes.
Meanwhile, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
Dust counter top and rolling pin with flour, then roll dough to ¼" thickness. Cut off rounded edges to create a square or rectangle. Slice dough into long rectangles, about 1 inch by 4 inches. Place on baking sheet.
Bake for about 13-15 minutes, or until cookies begin to lightly brown around edges. Remove from oven and allow to cool for 5 minutes before removing from the baking sheet. Shortbread cookies are very delicate straight from the oven and need time to cool and firm up.
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Notes
*It is extremely important to measure the flour properly and not accidentally add too much. Either measure by weight using a kitchen scale (this is what I do and recommend), or stir and fluff your flour, then gently spoon into a measuring cup and level off with a knife. Scooping into a bin with the measuring cup compacts the flour and adds up to 25% extra flour, making your dough very dry and crumbly.
Confectioner's sugar can be substituted with granulated sugar. Substitute ¾ cup of confectioner's sugar with ½ cup of granulated sugar.
Cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
Raw dough will keep in the refrigerator for 3 days. If dough has been refrigerated for more than 30 minutes, allow to warm up at room temperature for 10-15 minutes before rolling out.
Cookie dough and baked cookies can be frozen up to 3 months.