Shortbread is soft and scrumptious on its own. So can you imagine how divine it would be with some chocolate baked right in? Unbelievably yummy. For your next potluck, bake sale, or just to have around the house, whip up a batch of these chocolate chip shortbread squares.
Chocolate chip shortbread squares
Serving size 25
These little squares are soft and gooey from the moment they come out of the oven to days down the road, which makes them ideal for bake sales, potlucks and school lunches — although we doubt you’ll manage to keep them around for long!
- 1 cup salted butter
- 2 cups all-purpose flour
- 1/2 cup corn starch
- 1/2 cup icing sugar
- 1-1/2 cups chocolate chips
- Preheat oven to 325 degrees F.
- In a large bowl or electric mixer, cream the butter.
- In a medium sized bowl combine the flour, corn starch and icing sugar.
- Add the dry ingredients to the butter and combine thoroughly. For a final touch, knead the dough with your hands until it clumps together well.
- Mix in the chocolate chips until evenly distributed.
- Pour the mixture into a well-greased 9-inch square baking pan and distribute dough evenly around the pan. Press down firmly on the dough so it clumps together. You want to push down enough that it becomes a solid brick in the pan so your squares won’t crumble when you try to remove them.
- Place the pan in the oven and let bake for about 30 minutes. You will know it is done when the corners begin to turn slightly golden. Remove from oven and let cool for 10 minutes. Then, cut the shortbread into squares, but do not remove them from the pan yet. Once the shortbread has cooled completely you can remove the squares from the pan and transfer them to a cookie tin. Store in a cool, dry place.
Note: Feel free to use whichever type of chocolate chips you prefer — milk chocolate, semi-sweet and dark all work beautifully! These are your scrumptious creations so customize them however you wish!