Name: Chocolate Shortbread Delights
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2.5 cups all-purpose flour; 1 cup unsalted butter (softened); 0.75 cup granulated sugar; 0.5 cup semi-sweet chocolate chips; 0.25 tsp salt; 1 tsp vanilla extract

Alright folks, let’s talk cookies. Or more specifically, these bad boys — Chocolate Shortbread Delights. These cookies are the ones you want when your heart’s feeling a bit rebellious or when your usual snack routine just isn’t cutting it. Picture this: buttery, crisp perfection meeting rich, sultry chocolate. You’re welcome.

Now, why should you care about this recipe? Well, it’s simple yet decadent. It’s the kind of “oops, I ate twelve” kind of recipe where you pretend calories don’t exist and you’re living your best life. You’ll want to eat these at midnights, breakfasts (you rebel), or right before a nap. And honestly, the smell alone might make you consider opening your own bakery out of your kitchen.

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We stumbled into these chocolate treasures a while back when I was desperately trying to win one of those bake-off prizes at my kid’s school. Spoiler alert: I didn’t win but ended up scoring major “cool mom” points from the mini-human and the hubby. Now, it’s our chaos-in-the-kitchen ritual. After a messy day? We bake. Snowed in? We bake. Got flour in your hair nine times out of ten? Yeah, girl, we bake.

Why You’ll Love This Chocolate Shortbread Delights

1. **Perfectly Imperfect**: Not exactly Martha Stewart here, but dang, they’re good.
2. **Easy Peasy**: Few ingredients. Maximum chocolate content. What could go wrong? Oh, wait…
3. **Crowd Shamer**: You bring these to a gathering, and suddenly, you’re the cool chef everyone wants to know.
4. **Kid Approved**: If my picky kid dives in, pretty sure yours will too.

How to Make It

Alright, lean in closer. Let’s say the secret’s a smidge of chaos and a whole lot of love. First, you’re going to need to mix up some butter and sugar. Oh yeah, they’re basically best friends in this equation. Don’t overthink it. Just go with the flow. Then let chocolate do its thing, gently encouraging it to merge with the rest and promise your mixer you’ll clean it up later. Pop ’em in the oven and try not to camp out on the floor or drool on the glass waiting. You already know the smell will drag kids, spouses, and maybe even a confused neighbor into the kitchen. Prepare for hugs.

Ingredient Notes

– **Butter**: The glue that holds our sweet mess together. Guess what happens if you use margarine? Trust me, you don’t want to know.
– **Sugar**: Sweeten things up! But don’t go overboard unless you’re on a sugar high mission.
– **Flour**: Hold things up… sort of like a cake’s overachieving cousin. Not too much, or you’ll have bricks.

Recipe Steps:

1. Preheat the oven to the magical temperature of 350°F (because that’s where the magic happens).
2. Mix butter and sugar until they’re whispering sweet nothings to each other.
3. Stir in the flour gradually (nobody wants flour explosions, right?).
4. Add in your chunks of chocolate like it’s the most important part because… it is.
5. Shape ’em up, slap them onto a baking sheet.
6. Bake until golden dreams come true (around 15 minutes).
7. Let them cool down (or burn your tongue, your call).

What to Serve It With

Tips & Mistakes

– If you forget the chocolate… girl, just call it shortbread and own it.
– Not into measuring? Luck’s on your side, these are pretty forgiving… most of the time.

Storage Tips

Assuming there are leftovers, just chuck them into a super airtight container. They might last a week, but when was the last time cookies lasted more than a day, huh? They’ll still rock your world cold. Breakfast with cookies? Just go for it. No judging here.

Variations and Substitutions

Got nothing but cocoa? New goal: Chocolate Cocoa Shortbread? When there’s no vanilla because you miscalculated groceries, it’s fine. Cinnamon hmm? Hey, just toss it in. One time, I hilariously attempted to substitute all-purpose flour with almond flour and, honestly? Not bad. Not award-winning, but decent.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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