Imagine sinking your teeth into a buttery, crumbly shortbread cookie that's studded with rich chocolate chips and infused with delicate almond essence. These aren't just any cookies - they're a Scottish-inspired delicacy that will transport your taste buds to a world of pure culinary bliss! Whether you're a baking novice or a seasoned pro, this recipe promises to deliver restaurant-quality cookies that will have everyone begging for more.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Scottish
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon almond extract
- 1/2 cup chocolate chips
- 1/4 teaspoon salt
Instructions
- Ensure all ingredients are at room temperature, especially the butter, to create a smooth and consistent dough.
- In a large mixing bowl, cream the softened unsalted butter with powdered sugar until light and fluffy, using an electric mixer or stand mixer. Beat for approximately 3-4 minutes until the mixture is pale and well combined.
- Add the almond extract to the butter-sugar mixture and mix thoroughly to distribute the flavor evenly.
- In a separate bowl, whisk together all-purpose flour, almond flour, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Gently fold in the chocolate chips using a spatula, distributing them evenly throughout the dough.
- Shape the dough into a log approximately 2 inches in diameter, wrapping it tightly in plastic wrap. Refrigerate for 30 minutes to firm up the dough.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Remove the dough from the refrigerator and slice into 1/4-inch thick rounds using a sharp knife.
- Place cookie rounds on prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading.
- Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, store cookies in an airtight container at room temperature for up to 5 days.
Tips
- Temperature is Key: Always use room temperature butter for the smoothest, most consistent dough texture.
- Don't Overmix: Mix your ingredients just until combined to keep the cookies tender and crumbly.
- Chill the Dough: Refrigerating the dough helps prevent spreading and enhances the cookie's structure.
- Use a Sharp Knife: When slicing the cookie log, use a very sharp knife for clean, even cuts.
- Watch the Edges: Golden brown edges are the perfect indicator of doneness - avoid over-baking.
- Cool Completely: Let cookies cool entirely to develop their signature crisp texture.
- Store Smartly: Keep in an airtight container to maintain freshness for up to 5 days.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 14g
Protein: 2g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 25mg
