Vegan Chocolate Chip Shortbread Cookies

2014-11-27-22.06

Nothing quite like high-def cookies, and only cookies.

These are cookies that I made for Megan @ theboldbaker.blogspot.com. Her website is super cute, and she definitely has some recipes that I want to try.

The one thing I want to say about these cookies are that they would have been better with real butter. I typically do my baking with Becel Vegan Margarine, but this time I did use the Earth Balance, and I didn’t enjoy it as much as the Margarine (I must admit).

Vegan Chocolate Chip Shortbread Cookies
 
Ingredients
  • 2 sticks of vegan butter (8 oz.)
  • ⅔ cup confectioner's sugar
  • ½ tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 cup of finely chopped dark chocolate
Instructions
  1. In an electric mixer, beat the butter and sugar until really smooth (about 2½ mins). Beat in the vanilla.
  2. With the mixer on low, add flour into the wet ingredients until just combined. Don't overmix.
  3. Fold in the chopped chocolate.
  4. Transfer dough to a plastic bag, and flatten out as much as possible. (You won't be able to roll is out later, so get it to its desired state to cut out). Chill dough for at least 2 hours, or overnight.
  5. Preheat oven to 325 degrees and line cookies sheets with parchment paper.
  6. Use a knife and cut out square shapes. Set onto cookie sheets with about ½ inch space in between.
  7. Bake cookies for 15-20 minutes, or just until the ends begin to brown. Make sure that they do not overbake.

 

Recipe was adapted from cakemerchant.com