These delightful chocolate chip butter cookies are a twist on the classic shortbread, offering a rich, buttery flavor with a satisfying crunch.
Preheat your oven to 275°F (135°C) and prepare two cookie sheets by lining them with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the flour, baking powder, and salt. Set aside.
Sifting the dry ingredients ensures a smooth and even mixture.
In another bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Gradually add the dry ingredients to the creamed mixture, mixing on low speed until just combined.
Avoid overmixing to maintain a tender cookie texture.
Fold in the chocolate chips using a spatula or wooden spoon.
Gently fold to evenly distribute the chocolate chips without breaking them.
Scoop tablespoon-sized portions of dough, roll into balls, and place them on the prepared cookie sheets, spacing them 1.5 inches apart.
Use a cookie scoop for uniform sizes.
Bake the cookies for 50-60 minutes until golden and firm. Let them cool on a rack before serving.
Check for doneness by cutting a cookie in half; it should be fully baked in the center.
Nutze unsere App für das beste Erlebnis
