Bake: 50 mis
Stand: 20 mins
Yield: 36 cookies
- 2 cups all-purpose flour
- Pinch of salt
- 2 sticks (1/2 lb.) unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup sugar
- 3/4 tsp. vanilla extract
- 1 1/2 cups mini semisweet chocolate chips
2.) With a mixer, beat butter, sugars and vanilla until smooth. Reduce speed; add flour mixture in 3 batches. Stir in 1/2 cup chocolate chips. Press dough into bottom of a 9-by-13-inch pan. Bake until golden brown and firm, 45 to 50 minutes. Let cool on a wire rack for 10 minutes.
3.) With a sharp knife, cut shortbreat into 36 rectangles. Cool completely.
4.) Melt remaining chocolate in a bowl set over a pan of simmering water. Dip each cookie into chocolate; shake off excess. Transfer to waxed paper and let stand 10 minutes.
Per serving (2 cookies): 240 Cal., 15g Fat (9g Sat.), 28mg Chol., 1g Fiber, 2g Pro., 7g Carb., 14mg Sod.
Recipe via All You Magazine