Chocolate Chip Crispy Shortbread Cookies
These chocolate chip crispy shortbread cookies feature a rich, buttery, crumbly base studded with smooth, melty chocolate chips, making them a popular sweet snack and dessert option.
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A beloved staple in bakeries across Chinese-speaking regions, these cookies blend the classic crumbly texture of traditional shortbread with the universal appeal of chocolate chips, creating a cross-cultural treat perfect for pairing with afternoon tea, milk, or coffee for a cozy, satisfying pick-me-up any time of day.
Ingredients
low-gluten flour
150g
butter
100g
one egg
chocolate chips
60g
baking powder 1/4 teaspoon
white sugar
50g
Instructions
1
Step 1
Prepare all ingredients in advance.
2
Step 2
Cut the butter into small cubes and let it soften at room temperature.
3
Step 3
Add fine granulated sugar.
4
Step 4
Mix until evenly incorporated.
5
Step 5
Add the beaten egg mixture to the butter in batches, stirring well after each addition to combine.
6
Step 6
Sift in the low-gluten flour and baking powder, then add chocolate chips.
7
Step 7
Stir evenly with a rubber spatula.
8
Step 8
Take a small piece of dough, flatten it, and place it directly on the baking tray. (Note: Ensure all cookie dough blanks are uniform in size and thickness. Leave appropriate gaps between them, as the cookies will expand during the baking process.)
9
Step 9
Preheat the oven, bake with both the upper and lower heating elements set to 170°C for approximately 20 minutes, then leave it to rest for approximately 10 minutes using the oven's residual heat.
