No matter the time of year who doesn’t love Chocolate Chip cookies and if you can add even more chocolate to it… well YUM! Enjoy our new chocolate chip shortbread recipe and have a wonderful Thanksgiving everyone!
- 1/2 cup unsalted butter (room temp)
- 1/2 cup cream cheese
- 2/3 cup confectioners’ sugar
- 1 tsp princess cake and cookie baking emulsion (vanilla extract can be used)
- 2 cups all purpose flour
- 3/4 cup mini chocolate chips
- Remaining of the bag of chocolate chips
- 1-2 tsp of vegetable shortening
CREAM: With a hand mixer or stand mixer, cream together butter and cream cheese for approximately 30 sec.
ADD: Mix in confectioners’ sugar on medium speed for about 2 minutes until smooth. Beat in emulsion, then reduce the mixer speed to low and add flour, mixing only until it disappears into the dough.
FOLD: Fold in the chocolate chips with a large spoon or spatula.
CHILL: Split dough into 2 balls and wrap in parchment paper. Chill for 45 minutes.
CUT: Roll out on lightly floured board and cut with cookie cutters. Remembering to flour your cutter between cuts.
BAKE: At 350 degrees bake for 11-12 minutes on parchment paper. Slide parchment paper off cookie sheet but leave cookies on parchment paper until cool.
DRIZZLE: In a flat bowl heat the remaining chocolate chips with the 1 tsp vegetable shortening for 1 minute in the microwave. Stir and if needed add a little more shortening and heat for 30 sec – 1 min more. Stir chocolate.
Lay the cookies in the chocolate to coat the bottom (lift out with fork or knife. Lay on parchment paper to cool. Then drizzle remaining chocolate on the cookies.