Happy National Chocolate Chip Cookie Day! Even though this is technically not a traditional chocolate chip cookie, this is a cookie and it does contain chocolate so I think that counts! Shortbread is SUPER easy to make, contains maybe 5 ingredients and is so delicious! I had left over chocolate ganache from my Mocha Eclairs so I drizzled it over the shortbread! These chocolate chip shortbread are buttery, chocolatey and melt in your mouth!
Shortbread gets its tenderness from the high flour content. The use of powdered sugar instead of cane sugar contributes to that melt in your mouth texture. And the beautiful flavor is from butter, of course!
Shortbread was created in, you guessed it, Scotland. It was invented in the medieval times by leaving extra bread dough in the oven at a low temperature. Even the first published recipe of shortbread in the early 1700’s still used yeast in it. By the 1800’s however, the yeast was taken out and butter was added in resulting in the classic Scottish shortbread we all know and love today!
In the 1980’s the European Union wanted to classify shortbread as a “common cookie” in order to put more taxes on it, but the Scottish Association of Master Bakers fought back and won the battle leaving the shortbread as is!
CHOCOLATE CHIP SHORTBREAD
- 1 cup unsalted butter
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 2 teaspoons molasses
- 1/2 teaspoon sea salt
- 6 ounces chopped semi-sweet chocolate
- In the bowl of a stand mixer, cream the butter and sugar together.
- Add the vanilla and molasses.
- Add the flour and salt, mix until just combined.
- Chop the chocolate and mix until incorporated.
- Divide dough in half and chill dough for 30 minutes.
- Preheat oven to 325 degrees.
- Roll dough out to 1/4″ thick rectangle and cut into smaller rectangles.
- Bake for 8 minutes, rotate tray and bake until lightly golden.
- If desired, drizzle with chocolate ganache or melted chocolate!
Eat this shortbread as is or dip it in a nice cold glass milk!