Chocolate Chip Shortbread
kodiakcakes.com/blogs/recipes/chocolate-chip-shortbread
Whip up a batch of these Chocolate Chip Shortbread squares and prepare to feel wildly pleased with yourself. They’re buttery, almond flavored, and satisfyingly sweet with the perfect amount of chocolate chips—basically the kind of treat that makes you say “oh wow” out loud to no one. The dough comes together in minutes with the help of Kodiak Chocolate Chip Power Cakes. Plus, there’s no chill time, just mix, roll, slice, and bake. Let them cool (if you have the willpower), then enjoy with coffee, milk, or straight off the rack.
Recipe provided by Kitchen McCabe
- Calories250
- Protein7g
- Total Fat17g
- Carbs19g
*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.
Ingredients
- 2 sticks (1 cup) butter, room temperature
- 1/3 cup confectioners’ sugar
- 2 cups Kodiak Chocolate Chip Power Cakes Flapjack & Waffle Mix
- 1/2 teaspoon almond extract
Directions
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- Place the butter in a large mixing bowl along with the confectioners’ sugar and almond extract. Beat together until smooth and creamy.
- Add the chocolate chip power cakes mix to the butter mixture and beat in to form a very thick dough. Let the dough rest, covered, for 5 minutes.
- Form the dough into a ball and place on a lightly floured work surface. Roll the dough into a rectangle about ¼” thick.
- Cut the rectangle into 12 squares and place them 2 inches apart on the prepared baking sheet.
- Bake the cookies in the preheated oven for 16-18 minutes, or until just golden brown on the edges. Cool on a wire rack.
- Store in an airtight container.