Big chocolate chips make this little butter cookie melt in your mouth.
Ingredients
1 cup salted butter, softened to room temperature
¼ cup sugar
2 cups all purpose flour
1 cup milk chocolate chips (We prefer milk chocolate, not semi-sweet.)
½ teaspoon vanilla (optional)
Powdered sugar for dusting
Instructions
Preheat oven to 350 degrees
Cream soft (but not melted) butter until fluffy.
Gradually add flour until just combined.
Stir in chips.
Dough will just barely stick together when shaped in your hands.
Roll rounded teaspoons into 1-inch balls. Place on ungreased cookie sheet. You can put them unusually close together. They do not spread or change shape very much when baking. You should be able to get all cookies on the same cookie sheet.
Bake 13-15 minutes. Cookies will not brown. This keeps them super soft.
Let cool slightly on the pan before removing to a cooling rack.
Dust with a generous layer of powdered sugar.
Recipe by Table for Fifty at https://tableforfifty.com/shortbread-chocolate-chip-cookies/