Why Shortbread Chocolate Chunk are the best kind of cookie….

I am going to attempt to convince you that Shortbread Chocolate Chunk Cookies are better than any other type of the chocolate chip/chunk variety.

Not counting the chocolate chunks, these cookies have a whopping 5 ingredients.  Five.  Thats it.  And these “five ingredients” are things that, barring a natural disaster, I always have in my kitchen.

They are easy to make, and nearly impossible to mess up.  There aren’t even eggs in the dough, and you don’t have to worry about over-mixing these at all.  This combination of factors makes them the perfect recipe to whip up with helpers of the child variety.  Sure, you can taste the dough, but let me test it first.  


These cookies are almost impossible to eat only one of and are a true diet ruiner.  You’re welcome.

These cookies are tender and buttery like short bread, but look more like a pale chocolate chip cookie.  These are the favorite cookie of all favorite cookies in our house.  The recipe below is for a single batch (about 20-24 cookies), however I always end up doubling it.  I’m not sure, but there may be some sort of magical magnetic field in these cookies that makes friends, neighbors, husbands, etc. keep coming back for more.  Hence the double batch.

**This weekend I will reveal some equally amazing variations to this recipe that are yet another reason why this shortbread cookie dough base is the best and most versatile one around.  Stay tuned for that!**


Shortbread Chocolate Chunk Cookies

  • 1 3/4 cup unbleached all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup chopped milk chocolate chunks

Preheat the oven to 300 degrees Fahrenheit.

Mix the flour, baking powder, and salt and set aside.

In a stand mixer, combine the butter and sugar until light and fluffy.  Then in 3 additions, mix in the dry ingredients. This will seem like a lot of flour for not a lot of butter.  So it may require craping down the sides and bottom of the bowl in order to fully incorporate the flour mixture.

Once fully incorporated, mix in the chocolate chunks.

Roll the dough into about 1 and a half inch balls and place on baking sheet.  Leave about 2 inches of space between them so that you don’t end up with one giant cookie – albeit, one giant, delicious cookie.  Bake for about 12-15 minutes or until just cooked through but before the color starts to turn golden brown.

These cookies make me understand Cookie Monster a little bit better.  Nom, nom, nom… Enjoy!

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