Wednesday, February 22, 2012

Chocolate Chip Shortbread-ish Cookies

So, a few weeks ago I was halfway watching Food Network while doing some other stuff, and whoever was on was making shortbread. I think it was Ina Garten (Barefoot Contessa). Anyway, I thought to myself, yummmm, that sounds good. A few hours later I was in the kitchen whipping up a non-recipe for shortbread when it hit me.

I don't like shortbread.


I stopped the mixer dead in its tracks and thought this thing through. There was no way I was going to throw away what looked like a pretty delicious dough. I concentrated on what I don't like about shortbread and decided to fix it.

And what I wound up with is a chocolate chip cookie that has an almost shortbread like consistency and taste without the dryness that makes up most shortbreads.

And then I made it three more times to make sure I had it right, because, you know, I don't like posting half done recipes.

So this kitchen accident ended in a very delicious dessert that I hope you'll enjoy.

If you want a more traditional cookie, I've posted my VERY favorite Chocolate Chip Cookie recipe here and my BIG, FAT Chocolate Chip Cookie recipe here.

The order of ingredients is pretty important in this recipe - with the egg and brown sugar coming in at the end. And you're reading this correctly - there is NO baking soda or powder in these cookies.

Chocolate Chip Shortbread-ish Cookies

1 and a half sticks of butter, softened
1 egg
2 tsp vanilla
1 tablespoon water
1.5 cups flour
1/4 tsp salt
1/3 cup brown sugar
1/3 cup white sugar
1.25 cups chocolate chips

Cream butter, white sugar, vanilla, salt and water.

Add flour in 2-3 batches.

Add your egg.

Finally, add brown sugar. Mix well. Stir in chips by hand.

Scoop large hunks of rounded dough onto a baking sheet - I use my biggest ice cream scoop.

Bake at 350 for 18 minutes.
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