OK, this is basically the same recipe I use for Chocolate Chip Shortbread Cookies except that in this recipe, I roll the dough into logs (refrigerator cookies) because I am getting lazier and lazier. In my original recipe I scooped the dough into balls with one of my small ice cream scoops. So, if you prefer that method, ignore this recipe and bring up the original. Plus, since posting that recipe, I have learned to chill any cookie dough containing butter and flour before baking. Why you might ask.
Well, according to the kingarthurbaking.com site “Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread.
In addition, the sugar in the dough gradually absorbs liquid. If you bake the dough immediately, before sugar has a chance to absorb much liquid, that liquid remains “free” in the dough, and promotes spread.”
So, basically, I try to always give cookie dough a bit of a chilling experience before I subject it to a hot oven. But I do it a bit different than some cooks would suggest. Many recipes call for you to chill the dough before forming it. Well, that’s all well and good. But it ain’t easy to form cold dough into any semblance of a ball. And pressing hard dough into an ice cream scoop or rolling it into a ball is not good for my hands. So, simple solution. Form the balls then chill them. Ta da!
And truthfully, if I were a good person I’d go back and add the step of chilling the dough to all of my cookie recipes. But frankly, I’m just not that good a person! I figure it took me until I was 77 to learn this simple cookie baking trick. If it takes others a while to also figure it out, I’m sorry. But like I said, I’m getting indolent in my old age.
Anyway, these are wonderful cookies. They aren’t too sweet. And they are chock full of yummy chocolate. And really, who doesn’t like a great shortbread cookie?! Plus, they are perfect to take along on a camping trip or sending through the mail at Christmas time because they almost have the shelf life of a Twinkie. Well, not quite, but darn close!
Mr. C. has another gig tonight, so I am going to spend the rest of my afternoon reading rather than making some kind of culinary wonder with which to surprise and delight him. Instead, I’m going to make myself a big old plate of Fried Zucchini for dinner. That way I don’t have to share even one piece with him! But, please don’t feel too sorry for him. He’s playing at the Fairmont Olympic Hotel in Seattle, and they are going to feed the band. So, I don’t think he will mind in the least that he is missing out on fried zucchini.
Peace and love to all.
1 lb. unsalted butter, room temperature
2 c. powdered sugar + more for dusting/sprinkling
1 tsp. salt (only ½ tsp. salt if you use salted butter)
2 tsp. vanilla extract
4½ c. unbleached all-purpose flour
2 c. mini chocolate chips
Cream the butter and powdered sugar until light and fluffy. Add the salt, vanilla, and flour. Mix only until blended. Do not overmix. Add mini chocolate chips. Roll into logs on plastic wrap. Refrigerate for several hours or overnight. (Overnight is best.)
Cut into ½-inch circles and place on an ungreased baking sheet. (They can be fairly close together.)
Bake in a pre-heated 350-degree oven for 20-25 minutes or until the bottoms are a nice golden brown. Don’t under-bake.
Remove from oven and place on a wire rack. Sprinkle/dust* with powdered sugar while still warm. When completely cooled, store in an air-tight container.
These cookies will stay fresh for weeks. But, of course, these little darlins never last that long!
*An easy way to sprinkle/dust powdered sugar is to place a small amount in a fine mesh strainer and then shake the strainer over whatever you wish to decorate. This same technique works well with cocoa for chocolate dusting.