Shortbread (Chocolate Chip)

These chocolate chip shortbread cookies are incredible - they're so rich and tasty. The cookies keep very well and you can even make the dough ahead of time and freeze it. Defrost when ready to use and follow baking instructions.

1 cup + 2 Tbsp. all-purpose flour, unbleached
¼ cup raw sugar
1 stick (½ cup) butter, chilled
1 cup chocolate chips

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).  Lightly grease a baking sheet.

Mix flour and sugar in a medium bowl.  Cut in butter with a pastry blender (or rub butter in with fingertips) until mixture resembles coarse crumbs.  Stir in chocolate chips.

Gently press crumbs together to form dough (heat from your hands will help this happen).  Place on baking sheet; pat into an 8" disc.  With a sharp knife, score into 16 wedges, cutting about halfway through dough.  Prick wedges twice with a fork.

Bake for 25 minutes, or until shortbread looks dry and golden at edges.  Immediately cut through score lines.  

Cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.

Can be stored airtight at room temperature for up to 3 days.

Makes 16 bars.