Chocolate Chip Shortbread Cookie Dippers #dessertrecipe #chocolatecake #cheesecake #cookiessimplerecipe

Chocolate Chip Shortbread Cookie Dippers are the ideal ally for a warm mug of espresso or cold glass of milk. These shortbread treats are rich, delicate, and loaded up with chocolate chips. Also, you need just 5 elements for this speedy and simple treat formula.

Cut into bars, they're the ideal matching with some espresso, tea, or a virus glass of milk. Or on the other hand, use dough shapers to make any shape or estimate you'd like!

Shortbread treats, while having a short fixing rundown, can be hard to ace. Here are a couple of tips for effective shortbread treat heating!

On the off chance that you've never had a shortbread treat, they have an unexpected surface in comparison to state, a chocolate chip treat. Shortbread treats are rich, delicate, and fragile. They don't contain any raising specialists, so these treats are likewise thick, and won't puff up in the stove.

The most significant part about making treats is the best possible estimating of fixings – particularly the flour. To appropriately gauge flour, spoon the flour into your estimating cup, at that point level off with a blade.

Also try our recipe Vegan Chocolate Smoothie Bowl Recipe #dessertrecipe #chocolatecake #cheesecake #cookiessimplerecipe

Ingredients

• 1 cup unsalted butter room temperature
• 3/4 cup granulated sugar
• 2 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 3/4 cup mini chocolate chips

Instructions

1. In a bowl, cream together butter and sugar.
2. In a separate bowl, sift (or whisk) together flour and salt. Add dry ingredients* to butter mixture and mix until a dough forms. Dough should easily roll into a ball, but not sticky, and not crumbly.  Add chocolate chips and mix until just combined. 
3. Shape dough into a disc and wrap in wax paper. Refrigerate for 45 minutes. 
4. Meanwhile, preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside. 
5. Dust counter top and rolling pin with flour, roll dough to 1/4" thickness. Cut off rounded edges, leaving you with a large square or rectangle. Slice dough into long rectangles, about 1 inch by 4 inches. Place on baking sheet. ***If your dough has been out of the refrigerator for a long time at room temperature, I recommend placing the entire baking sheet back in the refrigerator for 10 minutes to chill your dough once more before baking. This will help your cookies keep their shape.
6. Bake for 12-14 minutes or until cookies begin to lightly brown around edges. Remove from oven and allow to cool for 2-3 minutes before removing from sheet to cool completely. 

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