Brown Sugar Chocolate Chip Shortbread

If you want a down home, Auntie Anne homemade, comfy, cosy recipe this is it! It’s easy, has a ton of butter (which in my opinion makes it a bad arse recipe), and will impress any audience.

So I am a passionate about education, especially providing struggling readers intensive reading intervention. With that said, I also love bringing bake goods to school on Monday morning, to revitalize the staff before the week actually begins. I kinda dig setting a Tupperware container filled with some fun baked good on one of the tables in the staff room only to hear such happiness as the various staff members dive in well before school starts. My baker’s heart swells.

Brown Sugar Chocolate Chip Shortbread (recipe care of Julie Hasson)

INGREDIENTS: 2 cups all-purpose flour, 1/4 salt, 1 cup unsalted butter (at room temperature), 1 egg yolk, 2 tsp vanilla, 3/4 cup semisweet chocolate chips, 1/2 cup coarsely chopped walnuts. granulated sugar (for rolling)

DIRECTIONS: Preheat oven to 350 degrees. In a medium bowl, combine flour and salt. In a large bowl, using electric mixer, beat butter and brown sugar until fluffy. Beat in egg yolk and vanilla. Add flour mixture and beat until smooth. Stir in chocolate chips and walnuts. Using a small cookie scoop or tablespoon, scoop dough into balls. Roll in granulated sugar. Place sugared cookies on prepared baking sheets, about 2 inches apart. Using the heel of your hand, press down lightly on top o each cookie, flattening into a disk. Don’t worry if they aren’t perfectly flat; this adds to their rustic appearance. Bake in preheated oven for 15-17 minutes or until light golden brown and firm to the touch. Let cool on pans on rack.

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