About 3 years ago, we took a trip down to Arizona in the middle of the summer. It was HOT! How do people actually live there? We went down for our newest niece’s baby blessing and 4th of July celebrations.
My sister-in-law and her husband were in dental school and living in a small 2-bedroom apartment. We spent a majority of our time in that little home, and we had so much fun. Luckily, my sister-in-law loves treats and baking just as much as I do. Well, maybe not the baking part, but definitely the eating part.
She introduced these cookies to me that week. In true Michelle fashion, though, she built them up for a few days before we could actually get them baked up. By the time we actually made them, my mouth had already been salivating. They did NOT disappoint. They are incredibly buttery, soft, chocolatey, and the sugar around the edges gives them the most incredible little crunch.
When you make these cookies, make sure to give them time to refrigerate. These are cookies where I actually follow through with the refrigeration. It hardens the dough up and allows you to roll the dough log into the sugar that makes these cookies absolutely stunning and gives that crisp. This recipe is a lot more impressive than my Perfect Chocolate Chip Cookies. They are sure to impress whoever you make them for.
Chocolate Chip Shortbread Cookies
- 2 sticks, plus 2 TBS of salted butter, cold
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp. vanilla
- 2 1/2 cups all-purpose flour
- 6 oz. semi-sweet chocolate chips, roughly chopped
- 1 egg, beaten
- Turbino sugar, for rolling
- Flaky sea salt, such a Maldon (optional)
In the bowl of an electric mixer fitted with a paddle attachment, place butter (cut into cubes), sugars, and vanilla. Beat for 2-3 minutes until light and fluffy. Add in flour and mix until combined. For the chocolate chips, I like to chop them up just a bit, but not too much because you don’t want shards.
Throw the chocolate chips into the mixer and combine as best as you can. You may have to knead some of the chocolate chip in with your hands.
Lay out a 9X13, or larger size of plastic wrap on the counter. Place the dough on the wrap and form the dough into one long log. The shape you get will be what the cookies wind up being. My log was a little more square, but you can definitely shape it more circular if you’d like.
Refrigerate dough overnight. When you are ready to bake them up, preheat oven to 350. Pour 1/3 cup turbino sugar out onto a tray or cookie sheet. Brush your beaten egg onto the top and all sides of the dough. Roll each side into the sugar. I tend to brush egg on one side, roll in sugar, then brush each remaining side one side at a time. It’s less messy this way. Use a serrated knife to cut cookies into 1/2 inch circles. Sprinkle tops with sea salt, obviously I forgot to do that this go round. Place on cookie sheet and bake for 13-15 minutes.