Chocolate Chip Shortbread

This 30 year old family recipe comes from Auntie Geetie.  There’s nothing like real butter…..  There are many types of shortbread but what most have in common is the presence of butter and the absence of eggs.


1 pound (454g) unsalted butter
2 cups brown sugar
2 tsp. pure vanilla extract
4 cups unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
2 cups semisweet chocolate chips
(optional add-in 1 cup chopped nuts)


Preheat oven to 350F and prepare an ungreased 12-x17-inch rimmed baking sheet. 

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until light.  Slowly add the sugar and cream until light and fluffy. 

Add the vanilla and blend. 

In a separate bowl, combine the flour, baking powder, and salt. 

Slowly add the flour mixture and combine until the dough starts to form. 

Fold in the chocolate chips (and nuts, if using). 

Press the dough on to the baking sheet and bake for 22 minutes. 

Slice into bars/squares.

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