Chocolate Chip Shortbread Cookies

I miss traveling. Planes, trains and automobiles but mostly planes. Pre-Covid days, air travel was becoming a pain because of security precautions, check-in deadlines, inclement weather. I’ve flown in business class on occasion  and yes, the experience is better than in economy but air travel has a certain degree of stress.

Here in Toronto, we have a smaller airline called Porter; they fly out of Island Airport located near downtown. Destinations are as far as to Atlantic Canada, US east coast and mid west and even some southern US states.

Porter’s waiting lounge had a coffee corner, free bottles of water, some granola and these yummy chocolate chip shortbread cookies. I would stuff my napsack with these cookies.

Porter corporate dudes switched to regular shortbreads and the last time I flew with Porter, the lounge with comp’d treats and refreshments is gone. Suits be damned!

I miss those chocolate chip shortbreads and it was high time to make my own. We can make our own!

Chocolate Chip Shortbread Cookies

(makes approx. 24 cookies)

1/2 cup corn starch

1/2 cup icing sugar

1/4 tsp. salt

1 cup all-purpose flour

3/4 cup room temperature butter

1 cup semi-sweet chocolate chips

pre-heated 325F oven

1. Add your corn starch, flour, sugar and salt into a sifter over a bowl and…sift. In your stand mixer with the paddle attachment, add your butter and mix on low for 2 minutes.
2. Add the dry ingredients in a slow stream until just combined. Add the chocolate chips and mix in with a spatula. Cover and place in the fridge for an hour.
3. Take out of the fridge, roll out and cut into shapes or make logs out of the dough and cut into 1/2 inch pieces  and place on parchment-lined baking sheet.
4. Bake for 18-20 minutes or until the edges just begin to brown. Allow to cool completely before transferring to a cookie tin.

Tip: You may omit the chocolate chips and make standard shortbread cookies