Chocolate Chip Shortbread Cookies

Hello hello!

This last week has been one of madness, as we are leading up to the WEDDING!

I am getting married. In three days. Yes, three days.
And here I am writing a blog post.

I just really wanted to share this amazing chocolate chip cookie recipe by Alison Roman, which has been a fast favourite in my household.

When you need a quick, easy, make-ahead cookie recipe, and you don’t have time for wild things like softening butter, it’s a really good go-to.

We have had this last week off work, but it has been full of friends flying in from overseas, last minute wedding details and cake preparations – because yes, I am making my own cake!

I had a few occasions where I really wanted to have some cookies handy, so I whipped up a big batch of this shortbread and have been slicing and baking as required, which has made life so easy.

I just need to let you know a few things about this recipe. Firstly, this is a shortbread cookie, not a normal chocolate chip cookie. It has more of a buttery, melt-in-your-mouth shortbread flavour, more like these Chocolate Chip Espresso Bars than a regular chocolate chip cookie. What this does mean though, is that these cookies keep better – they stay crisp and buttery on the bench for a few days.

Secondly, the original version of this recipe requires you to brush the chilled cookie dough log with egg and roll it in sugar before slicing and baking. You are welcome to do so, but I chose against (and I did try both versions). I don’t do it because, well, let’s face it, I don’t really need the extra sugar. But also because it’s a messy extra step that I don’t have time for. I just want the cookies baked, like, now!

Without further ado, here is my lazy girl version of these insta-famous chocolate chip cookies.