Chocolate Chip Shortbread

A couple of days ago, the worst thing possible happened. . . my computer crashed!  As a blogger, and a graduate student, my computer is like my right hand.  I go everywhere with it, and I can’t finish any work without it.  Needless to say, I nearly broke down when my computer shut off and wouldn’t turn back on.  Staring blankly at the black screen a daunting thought came to mind . . . “what do I do without a computer?”

Luckily, my boyfriend came to my rescue and agreed to stop by the Apple store after a long day at work and pick up a part for my computer.  With a few spare hours until he got home, and at an utter loss of what to do, I turned to baking!  I decided thank my boyfriend by making him a tasty snack – shortbread.

Shortbread is a lovely thing.  Its buttery and velvety, and you can add almost anything you wish to it, and it takes very little time and ingredients.  One lonely bag of mini chocolate chips had been sitting in my pantry, crying to be used, so I decided to make chocolate chip shortbread.  Thankfully, this shortbread turned out wonderful, and was a delightful little snack with a glass of milk.  Additionally, it took my mind off of my co-dependence on electronics.

Adapted from Better Homes and Garden recipe

1 1/4 cup all-purpose flour

3 Tbl brown sugar

1/2 cup butter

1 tsp vanilla extract

3/4 cup mini chocolate chips

dash of salt

Preheat the oven to 325 F.  Cut butter into flour.  To “cut in” means to cut up the butter into tiny pieces to incorporate into the flour.  The easiest way to do this is either with a pastry blender, or I used a food processor.  I added cold butter into the processor with 1/4 cup of the flour and pulsed a few times.  Add the rest of the flour, sugar, salt and vanilla and pulse until butter formed fine crumbs.

Pour dough onto a flat, clean surface.  Sprinkle chocolate chips into dough.  Knead chips into dough until the dough is smooth and forms a ball.

Lightly flour a baking sheet.  Roll dough into a 6×4-inch rectangle about 1/2 inch thick. Using a utility knife, cut rectangle in half lengthwise, then crosswise into 16 pieces.  Bake for 20-25 minutes.


3 comments on “Chocolate Chip Shortbread

  1. Brad says:

    This was gone way to quickly. I guess I shouldn’t have had it for breakfast as well as mid-day snack and dessert:)

  2. Annette Devereaux says:


    Your mom gave me the address of your web site awhile back. I love looking over your recipes. Glad I was not hungry tonight when I checked the site again. Now, all I need is time and the inclination to cook/bake. I don’t understand how you find time for all of this with your busy schedule. It must be your stress reliever. Tell Brad hello.

    Annette Devereaux

  3. Ms. Wells says:

    Why thank you. Cooking IS how I destress, so I make time for it. 🙂 Brad says hello. Hope everything is well with you!

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