A Different Chocolate Chip Cookie Recipe

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Today, January 6th, is National Shortbread Day!

Let’s celebrate our love of shortbread. Shortbread is a type of unleavened cookie which is traditionally made from one part white sugar, two parts butter, and three parts oatmeal flour. The use of plain white (wheat) flour is common in today’s baking traditions. Also, modern recipes often deviate from the pure three ingredients by splitting the sugar portion into equal parts granulated sugar and powdered sugar and many further add a portion of salt.

Shortbread is so named because of its crumbly texture (from an old meaning of the word short). The cause of this texture is its high fat content, provided by the butter. The related word “shortening” refers to any fat that may be added to produce a “short” (crumbly) texture. These cookies, courtesy of one of our favorite resources, Bon Appétit, have additional ground maple sugar and maple syrup to create a fantastic buttery treat that would be amazing with a cup of tea or coffee.

Maple and Chocolate Chip Shortbread


3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus additional for pan

7 tablespoons finely ground maple sugar, divided (if maple sugar is coarse, grind it in a food processor until it resembles granulated sugar.

1/4 teaspoon coarse kosher salt

1 1/2 cups all purpose flour

1/4 cup (about) bittersweet chocolate chips

2 teaspoons pure maple syrup (preferably Grade B)


Preheat oven to 300°F. Butter 9-inch-diameter tart pan with removable bottom. Using electric mixer, beat room-temperature butter, 6 tablespoons maple sugar, and coarse salt in large bowl until light and fluffy and sugar is dissolved. Add flour and beat just until blended. Pat dough evenly onto bottom of prepared pan. Press chocolate chips into dough in random pattern, spacing chips 1/2 inch apart (chips should show). Brush dough with maple syrup and sprinkle evenly with remaining 1 tablespoon maple sugar.

Bake shortbread until golden brown and firm to touch, about 55 minutes. Transfer pan to rack and cool shortbread 10 minutes. Gently push tart pan bottom up, releasing shortbread. Cut warm shortbread into 16 wedges. Cool shortbread wedges completely and serve.

Makes 16 pieces

Photo courtesy of bonappétit.com


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