👩🍳 Instructions
1. Cream the Butter
In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy (2–3 minutes).
2. Add Vanilla & Salt
Mix in the vanilla extract and salt until combined.
3. Add Flour
Gradually add the flour, mixing just until the dough comes together. It may look crumbly at first—keep mixing until it forms a soft dough.
4. Fold in Chocolate Chips
Stir in the mini chocolate chips evenly.
5. Chill the Dough
Divide the dough into two logs (about 2 inches in diameter), wrap in plastic wrap or parchment, and chill for 30–60 minutes until firm.
6. Preheat Oven
Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
7. Slice and Bake
Slice the chilled dough into 1/4-inch rounds and place on baking sheet, spaced about 1 inch apart.
Bake for 12–15 minutes, or until edges are lightly golden. Don’t overbake—shortbread should stay pale.
8. Cool
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
🍪 Makes:
About 2 dozen cookies depending on thickness
