Chocolate Chunk Shortbread Cookies
Melt in your mouth Chocolate Chunk Shortbread Cookies
Servings: 16 cookies
Ingredients
- 2 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 5 Tbsp cornstarch
- 1/2 tsp salt
- 1 cup unsalted butter, melted and slightly cooled
- 2 tsp vanilla extract
- 1 cup heaped, dark chocolate, chopped into chunks.
Instructions
- Preheat oven to 350F and lightly butter an 11x7 brownie pan. You can also use a 9x9 baking pan, but the baking time may vary slightly.
- In a mixing bowl, whisk together the flour, sugar, cornstarch and salt.
- Add the melted butter and the vanilla extract, and mix together until a soft dough is formed. If your dough is still warm to the touch, allow it to cool to room temperature before adding the chocolate chunks, so they don't melt.
- Fold in the chocolate, either with a spoon or with your hands, until evenly distributed.
- Crumble the dough evenly into the prepared pan.
- Press the dough down with floured fingertips, or the bottom of a metal measuring cup. Smooth out the surface with an offset spatula.
- Bake for about 25-30 minutes, until just starting to turn light golden brown around the edges. Allow the cookies to cool partially before slicing.
Nutrition
Calories: 269 kcal · Carbohydrates: 30 g · Protein: 3 g · Fat: 15 g · Saturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 31 mg · Sodium: 87 mg · Potassium: 96 mg · Fiber: 1 g · Sugar: 10 g · Vitamin A: 356 IU · Vitamin C: 1 mg · Calcium: 41 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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