Chocolate Chip Shortbread: Easy 4-Ingredient Shortbread Cookie Recipe

Instructions:

1. Preheat oven to 325°F (160°C). Line a 9x9 inch metal baking pan with parchment paper, allowing some overhang for easy removal.
2. In the bowl of your stand mixer, whisk together the sifted flour, icing sugar, and salt until uniformly combined (Stage 1: Prep and Dry Mixing).
3. Add the cold, cubed butter to the dry mixture. Mix on low speed (or use a pastry blender) until the mixture resembles coarse sand or fine breadcrumbs. Stop mixing immediately once this texture is achieved; do not cream the butter and sugar.
4. Pour in the vanilla extract and mix briefly, just until incorporated (about 10 seconds).
5. Gently fold in the mini chocolate chips by hand using a spatula.
6. Transfer the dough mixture into the prepared 9x9 inch pan. Press the dough down firmly and evenly using your fingers or the bottom of a flat measuring cup until the surface is level.
7. Chill the dough: Place the pan in the refrigerator and chill for a minimum of 30 minutes. This prevents the shortbread from spreading during baking.
8. Remove the chilled dough. Using a sharp knife or pizza cutter, score the dough gently (do not cut all the way through) into 16 desired pieces (fingers or squares).
9. Prick the entire surface repeatedly with a fork (docking) to allow steam to escape during baking.
10. Bake for 20–25 minutes. The shortbread should be very pale, just set, and the edges should be only lightly golden brown.
11. Cut While Warm: Remove the shortbread from the oven and immediately use the sharp knife or pizza cutter to cut along the pre-scored lines, cutting all the way through this time.
12. Allow the shortbread to cool completely in the pan on a wire rack for at least 30 minutes. Use the parchment overhang to lift the shortbread out of the pan before separating the pieces and serving.