Chocolate chip shortbread cookies

I love these cookies with every fiber of my being. They're so easy to make, and so hard to mess up.

I love these bowls and measuring cups too! They're so cheerfully bright and durable. I definitely want to try and steal them from my mother one of these days. I have some colorful plastic ones I can trade her.

Beside the bowls are the ingredients! I halved this recipe so it would only yield one batch (and a little dough leftover to nom.) 2 cups all purpose flour, 1/4 teaspoon salt, 1 cup unsalted butter, 1/2 cup powdered sugar, 1 teaspoon pure vanilla extract, and then I add chopped up dark chocolate chips at the end.

So, I sort of skipped taking pictures of the dough-making process. Sorry!

Et voila! Bake them for about 8 minutes at 350F, and you've got shortbread cookies... and a reason to use our new cooling rack, that I love! Before, the cooling rack was a little ghetto and designed more for cakes than cookies, so any cookies would sag between the wide bars. Not anymore!

Thank you JoyofBaking.com for your delicious and reliable recipes!