WHAT’S FOR Cookies?

Chocolate Chip Shortbread Bars

/5
COOK TIME
30 min
TOTAL TIME
40 min
SERVINGS
10-12 bars

I’ve been on a shortbread kick lately, not sure where it came from but I’m loving it. Not only because it’s the perfect mix of sweet with a little salty, but also because it’s EASY! I saw this recipe on the Love and Olive Oil blog and had to give it a try. She knows her shortbread, love the addition of chocolate chips.

I’m telling you, you have these ingredients in your pantry. Nothing fancy. Leah said she wanted to help make these with me, but then she decided that I should do everything and she would sit on the counter and eat the chocolate chips. It’s amazing how she can find a way to climb and get to the third shelf, get the jar of chocolate chips, open the top and grab a tiny little handful. All in the span of 14 seconds.

A lifetime to put on shoes, seconds to get into the sweets. Amazing.

These are delicious and so easy, gotta try these! Follow me over on Facebook and Instagram @lolosdesserts. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolosdesserts. I love to see what you are making!

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Chocolate Chip Shortbread Bars

A little sweet, a little salty and packed with chocolate chips. Plus really easy!

Prep time: 10 min  |  Cook time: 30 min  |  Total: 40 min

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Ingredients

1/2 cup (1 stick) butter, room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour
1/2 cup mini semisweet chocolate chips, plus more for topping

Instructions

1. Preheat oven to 350 degrees. Line an 8-by-8-inch baking pan with parchment paper, leave overhang for easy pull out.
2. In a stand mixer, beat the butter and sugar together for about 2 minutes until light and fluffy. Beat in egg, followed by almond and vanilla extracts and salt, scraping down the sides of the bowl as needed. Add flour and mix on low speed until just incorporated. Add chocolate chips and mix on low again until combined.
3. Press dough into prepared baking pan in an even layer. The dough is sticky so it helps to use a piece of plastic wrap to press down the dough evenly in the pan.
4. Bake for 28 to 30 minutes or until top is puffed and the edges are just starting to turn a very light golden brown. Remove from oven and place on a wire rack to cool completely.
5. Lift out entire block of shortbread using the parchment paper as handles. Cut into bars or squares or whatever makes you happy.

Notes

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