These are the most-often requested cookies around here. Perfect for the holidays or for any random Tuesday! Shortbread is an easy choice for folks who are sensitive to eggs.
You can make the dough a few days in advance and keep it chilled in the fridge until you're ready to bake. It also freezes beautifully if you pre-portion out the cookie dough.
The coconut flavor (by way of unrefined coconut oil) is subtle, but you can amp it up by adding optional coconut extract.
On to the recipe!
Coconut Chocolate Chip Shortbread Cookies
1/2 cup Salted Butter, softened
1/2 cup Unrefined Coconut Oil
1 cup Powdered Sugar
2 tsp Vanilla Extract
1/4 tsp Butter Extract, optional
1/4 tsp Coconut Extract, optional
2 cups All-Purpose Flour
1 pinch of Salt, optional
1 cup Mini Chocolate Chips
1/2 cup Unrefined Coconut Oil
1 cup Powdered Sugar
2 tsp Vanilla Extract
1/4 tsp Butter Extract, optional
1/4 tsp Coconut Extract, optional
2 cups All-Purpose Flour
1 pinch of Salt, optional
1 cup Mini Chocolate Chips
Approx. 1 tblsp Granulated Sugar or Vanilla Sugar
Preheat the oven to 375°.
In stand mixer fitted with a paddle, add butter and coconut oil, and whip on high speed for 5 minutes, scraping down the sides of the bowl a few times.
Add powdered sugar and mix to combine.
Add extracts and mix to combine.
Add optional salt and flour, about a half-cup at a time, mixing between each addition.
Mix in chocolate chips. I promise I won't tell if you nibble the dough or lick the paddle clean!
Using a small cookie scoop, portion out the dough onto parchment-lined cookie sheet. Space them 1-2 inches apart. Add a pinch of granulated sugar to each of the tops and flatten slightly.
Bake for 9-12 minutes till just golden. Don't let them get too brown or you'll miss out on the delightful texture and buttery flavor of these cookies!
Enjoy!
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