Shortbread-Style Choc Chip Cookies
Tender, crumbly chocolate chip cookies with a buttery shortbread texture.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 mins (plus 30 mins chilling) | 15 mins | 1 hour | 24-30 cookies |
Ingredients
- 200g salted butter, softened
- 100g icing sugar (or 80g white sugar)
- 80g brown sugar
- 1 large egg
- 300g plain flour
- 40g cornflour
- ½ tsp baking powder
- ½ tsp salt (omit if butter is salted and you prefer less salt)
- 200g chocolate chips or chunks
Method
-
Cream the softened butter with both sugars in a large bowl until pale and fluffy, about 3-4 minutes.
-
Add the egg and mix until just combined. Do not overmix.
-
In a separate bowl, whisk together the plain flour, cornflour, baking powder, and salt (if using).
-
Add the dry ingredients to the wet ingredients and mix gently until a dough forms. Do not overwork.
-
Fold through the chocolate chips or chunks.
-
Scoop approximately 25-30g portions (about 1 tablespoon each) and roll into neat balls. Place on a lined baking tray.
-
Chill the dough balls for at least 30 minutes. This helps them keep their shape and creates a chunkier cookie.
-
Preheat the oven to 160-165°C (320-330°F).
-
Bake for 13-15 minutes until the edges are set but the centres still look slightly pale. They will firm up as they cool.
-
Leave the cookies on the tray for 5 minutes before transferring to a wire rack to cool completely.
Nutrition (per serving, approximate)
| 24 cookies | 30 cookies | |
|---|---|---|
| Calories | ~185 kcal | ~145 kcal |
| Protein | ~2g | ~2g |
Notes
The cornflour gives these cookies their distinctive sandy, tender texture. Don’t overbake - they should still look pale in the centre when you remove them from the oven. For a uniform bakery look, you can press the dough balls into mini muffin tins before chilling. Store in an airtight container for up to 5 days.