Chocolate Chip Shortbread Cookies
Ingredients:
- 200g (1 ¾ sticks) unsalted butter, softened
- 100g (½ cup) caster sugar
- ½ tsp vanilla extract
- 250g (2 cups) plain flour
- 100g (½ cup) mini chocolate chips
- 1 tbsp sugar sprinkles (for topping)
Instructions:
- Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper.
- In a bowl, cream the butter and sugar together until light and fluffy.
- Stir in the vanilla extract.
- Sift in the flour and mix until a soft dough forms.
- Fold in the chocolate chips.
- Roll out the dough on a lightly floured surface to about 1cm (½ inch) thickness.
- Cut out shapes using your favourite cookie cutter—I like to use a flower cutter, but any shape works!
- Place the cookies on the lined baking tray and sprinkle with sugar for a little extra crunch.
- Bake for 12-15 minutes or until lightly golden at the edges.
- Let them cool on the tray for a few minutes before transferring them to a wire rack.
Enjoy your buttery, chocolatey shortbread with a cup of tea or as a sweet treat any time! 🌸🍪✨

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