Monday, 11 January 2016

Shortbread Chocolate Chip Cookies

First of all, a very happy new year to all my readers. I know I am quite late in wishing but due to health reasons I was quite tied up in the first week of the month. Nevertheless, I couldn't stay away too long from blogging and cooking and so with a very dear friend visiting us this week, I thought it was the perfect time to get back to routine and bake some yummy cookies for them to enjoy with their tea and coffee. These cookies are amazingly easy and eggless too!! You must try these if you have been looking for a quick way to heaven!! 

1 cup butter, just soft enough to beat but not melted
1/2 cup sugar 
2 cups all purpose flour
1 1/2 tsp lemon extract (you can use Vanila, orange, or any flavor of your choice)
Chocolate chips for the toppings 

Best the butter and sugar together until fluffy. Now add the extract and beat for a second. Lastly add the flour little at a time and beat until incorporated. You may use your hands at this time instead of the beater. 
Pre heat the oven at 175 degree celcius and line a baking tray with parchment paper. With the help of an ice cream scoop, scoop out small portions of the dough and drop on the prepared baking sheet. Once you have spaced all the cookies 1" apart, using your hands, smooth the cookie drops to an even top and sprinkle some chocolate chips on top. Bake in the pre heated oven for 12-15 minutes till the bottom is slightly golden and the tops spring back lightly when gently pressed. Remove from oven and let them cool in the tray for 5 minutes before transferring them to a wire rack to cool completely. Store in air tight containers.