*Guest Post* Chocolate Chip Cookie Dough Shortbread
Yield: 16 bars
  • For the Shortbread:
  • ⅓ cup Unsalted Butter, at Room Temperature
  • ⅓ cup Sugar
  • ½ teaspoon Pure Vanilla Extract
  • ¼ teaspoon Salt
  • 1 cup All Purpose Flour
  • For the Chocolate Chip Cookie Dough:
  • ½ cup Unsalted Butter, at Room Temperature
  • ½ cup Light Brown Sugar
  • ¼ cup Sugar
  • 2 tablespoons Heavy Cream
  • ½ teaspoon Pure Vanilla Extract
  • ¾ cup All Purpose Flour
  • Pinch of Salt
  • ⅓ cup Mini Chocolate Chips
  • For the White Chocolate Layer:
  • ½ cup White Chocolate, Chopped
  1. Preheat the oven to 350 degrees F. Line 1 8x8 square baking dish with parchment paper, leaving some paper hanging over the sides. Set aside until needed.
  2. To make the shortbread layer, beat together the butter and sugar in the bowl of a stand mixer until
  3. smooth and creamy. Beat in the vanilla. Add the salt and flour and beat until all the ingredients are fully incorporated – The dough will be crumbly.
  4. Press the dough into the prepared dish, creating an even packed layer. Using a small fork, poke holes into the top of the dough. Bake the shortbread until the edges start to turn a light golden brown, about 15-20 minutes. Remove the oven and allow to cool completely in the dish.
  5. While the shortbread is cooling, make the chocolate chip cookie dough. In the bowl of a stand mixer, beat together the butter, brown sugar, and sugar until smooth. Mix in the heavy cream and vanilla. Add the flour and salt and beat until fully incorporated. Stir in the mini chocolate chips.
  6. Using a spatula, spread the cookie dough over the cooled shortbread in an even layer. Place the pan in the refrigerator while you melt the white chocolate.
  7. Place the white chocolate in a heatproof, microwavable bowl. Microwave the chocolate for 30 seconds and then stir. Microwave the chocolate for another 30 seconds and stir. Repeat until the chocolate is completely melted.
  8. Pour the melted chocolate over the cookie dough layer and using a spatula, or the back of spoon, spread the chocolate to completely cover the cookie dough. Place the pan back into the refrigerator to firm/chill the layers, 30 minutes to 1 hour.
  9. Once the chocolate has set, carefully grab the ends of the parchment paper and remove the entire block from the pan. Place the block on a cutting board and cut into 16 2-inch squares. Serve and enjoy!
  10. These bars last up to 5 days in a sealed container.
Recipe by The Baker Chick at https://www.thebakerchick.com/guest-post-chocolate-chip-cookie-dough-shortbread/