These are great! They combine two great methods of biscuit making to create a thick, buttery, chocolately sweet treat. The recipe is more shortbread than cookie, creaming butter and sugar, and adding flour.There’s no egg, as there would be in traditional chocolate chip cookie. Add a handful of chocolate chips and the shortbread dough steps over into cookie territory.
The recipe is based on a post from “The View from Great Island”, see here. My version is minus peanut butter, and with my own variations. If you’re over thin and crispy cookies, or soft and chewy, making a nice dense shortbread make sense.
If you want to zhush up these cookies, try mixing in a tablespoon or two of caramel filling when you cream the butter. Something like dulche de leche is great. And sprinkle some sea salt on to the cookie rounds before baking.
220g butter at room temperature
3/4 tsp vanilla extract
300g plain flour
75g icing sugar
1 1/2 cups chocolate chips (dark or milk)
Preheat the oven to 180 degrees C.
Cream the butter using an electric mixer until the butter is soft and whipped, Add the vanilla extract. Mix the dry ingredients together and add to the butter and mix until the dough just comes together. Stir in the chocolate chips, making sure not to overmix the dough.
Turn the dough out onto greaseproof paper. Divide the dough into two, for easier handling. You need to gently shape each dough portion to form them into a log shape. Each log will be about 15- 20cms in length and the diameter will be about what you would expect form a round cookie…ie 8-10 cms. But the size of the logs is really whatever size you want your cookies to be!
You may need to work it with your hands if it is too crumbly. Roll them up in the greaseproof paper, carefully making the log the shape, Twist both ends of the logs securely.
Refrigerate for one to two hours until the logs are really firm.
Cut the logs into 1 cm slices with a very sharp knife, I find that a serrated knife works well. Some will be more even shaped than others, and the ends of the logs will be smaller.
Place the cookie slices on a baking sheet lined with baking paper. You may need 2 baking sheets depending on how many cookies you are baking. I usually get 20-22 good sized cookies from the dough quantity. Bake for about 12-14 minutes, until the cookies are light golden and look like shortbread.
Let the cookies cool on the baking sheet for 5 minutes and then cool completely on a wire rack.