Chocolate Chip Shortbread Cookie Dippers are the perfect companion for a warm cup of coffee or cold glass of milk. Using the classic 1:2:3 shortbread ratio, these cookies turn out buttery and delicate. Plus, you need only 5 ingredients for this quick and easy cookie recipe.
In a large bowl, add butter and mix with a hand mixer until creamed and fluffy. Add sugar and mix until creamed 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, about 1-2 minutes. 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 into your dough.
Shape dough into a disc and wrap in wax paper. Refrigerate for 30 minutes.
Meanwhile, preheat oven to 350 degrees 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, 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 cookies before baking. This will help your cookies spread less in the oven.
Bake for 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.
*Confectioner's sugar can be substituted with granulated sugar. Substitute ¾ cup of confectioner's sugar with ½ cup of granulated sugar. My original recipe used granulated sugar, but I find confectioner's sugar easier to work with in shortbread dough.
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 freeze well, up to 3 months in a sealed plastic container or freezer bag.