There are several benefits to baking this recipe (aside from the obvious joy of eating said shortbread)! Unlike traditional chocolate chip cookies, this recipe uses cold butter straight from the fridge. Your spontaneous baking adventure will no longer be derailed by the lack of room temperature ingredients on hand.
This cookie is essentially mixed in one bowl and baked in one pan. There are a minimal amount of dishes to clean and you don’t have to fuss with portioning out individual cookies.
You can get to the kitchen now and your family will be enjoying these melt-in-your-mouth treats before the next episode of “Curb Your Enthusiasm” begins!
Preheat the oven to 375 degrees, have a 9 inch tart pan with a removable bottom set aside.
Place the butter, sugar, and vanilla in the bowl of a standing mixer. With the paddle attachment in place, beat on high speed until the ingredients are well combined and the mixture looks like frosting, 2-3 minutes.
Add the flour, cornstarch, and salt to the mixture. Mix on medium speed until the dough just comes together, about 1 minute. Stop every 15 seconds to scrape down the sides of the bowl and check to see if the mixture is ready. You don’t want to overmix the dough.
Transfer the dough to the tart pan and use your hands to press the dough evenly into the bottom of the pan and into the sides. Tip: wet your finger tips with cold water if the mixture is sticking to your hands.
Prick the shortbread all over with the tines of a fork. Scatter the chocolate chips evenly over the shortbread and gently press into the dough.
Bake on the center rack of the oven until the shortbread is just baked and golden brown around the edges, 25-30 minutes (rotate the pan halfway through baking).
Remove from the oven and score the shortbread into 8 wedges while it’s still warm. Also sprinkle flaked salt (if using) over the shortbread while it’s still warm.
Let cool at room temperature for 1 hour, slice, and serve with tea or coffee.