Melt in Your Mouth Mini Chocolate Chip Shortbread Cookies
Indulge in the delicate, buttery perfection of Melt in Your Mouth Mini Chocolate Chip Shortbread Cookies—bite-sized treats that are as irresistible as they are easy to make. These tender shortbread cookies combine the richness of creamy unsalted butter and pure vanilla with the melt-in-your-mouth texture of cornstarch, creating a flavor and feel that truly live up to their name. Studded with mini chocolate chips for bursts of sweetness in every bite, these cookies are the ultimate companion to your afternoon tea or coffee break. With just 15 minutes of prep time and a golden bake in the oven, they’re perfect for everyday snacking or gifting during the holidays. Bake up a batch of these soft, crumbly delights to experience cookie bliss!
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Ingredients
- 226 grams Unsalted butter
- 60 grams Powdered sugar
- 1 teaspoon Pure vanilla extract
- 240 grams All-purpose flour
- 30 grams Cornstarch
- 0.25 teaspoon Salt
- 100 grams Mini chocolate chips
Directions
Step 1
Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.
Step 2
In a medium-sized mixing bowl, using a hand or stand mixer, beat the unsalted butter until light and fluffy, about 2-3 minutes.
Step 3
Add the powdered sugar and beat again until fully incorporated and the mixture is creamy.
Step 4
Mix in the pure vanilla extract.
Step 5
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to combine. Gradually add this dry mixture to the butter mixture, mixing on low speed until a soft dough forms.
Step 6
Fold in the mini chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
Step 7
Roll small, bite-sized balls of dough (about 1 inch in diameter) and place them on the prepared baking sheets, spaced about 1 inch apart.
Step 8
Using a fork, gently flatten the tops of the cookies to create a slight pattern.
Step 9
Bake in the preheated oven for 18-20 minutes, or until the edges are just lightly golden. Be careful not to overbake as shortbread is meant to be soft and tender.
Step 10
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Store the cookies in an airtight container at room temperature for up to one week. Enjoy them with a cup of tea or coffee!
Nutrition Facts
| Serving size | (661.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3346.9 |
| Total Fat 222.8g | 0% |
| Saturated Fat 130.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 500.4mg | 0% |
| Sodium 630.7mg | 0% |
| Total Carbohydrate 337.6g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 112.6g | |
| Protein 33.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 148.9mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 309.8mg | 0% |
Source of Calories