Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs
This recipe creates a small pan of delicious chocolate chip shortbread with a boost from cocoa nibs.
Course: Dessert, Snack
Cuisine: British, Scottish
Keyword: chocolate, cocoa nibs, cookies
Author: Beth Cato
1cupunsalted butter 2 sticks, room temperature
Preheat oven at 350-degrees. Line a 9x9 pan with foil and apply nonstick spray.
In a big bowl, beat butter, vanilla, and salt until it is smooth and creamy. Slowly beat in the confectioners' sugar followed by the flour. Fold in the chocolate chips and cocoa nibs.
Dump dough into the prepared pan. Lightly flour hands and pat dough flat and smooth. Score through the dough with a floured knife to make rectangular wedges, then prick surface all over with a floured fork.
Bake for 30 to 33 minutes, until shortbread is set and the edges are browned. Let set in pan for 20 minutes, then use the foil to lift contents onto a rack to completely cool. Move them to a cutting board and slice into pieces along original score marks.