Mini Chocolate Chip Shortbread

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat oven to 325 degrees F (160 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Beat Becel® Salted Plant-Based Bricks and sugar until well blended and lightened in color, about 2-3 minutes. Stir in vanilla extract and salt until combined.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Add flour until you almost have a ball of dough. Stir in mini chocolate chips and mix until the dough comes together.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Divide dough into sixteen 1/2-inch to 1-inch (1.25 to 2.5-cm) balls, flattening with a fork dipped in flour or icing sugar. Arrange on baking sheets.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Bake 12 to 17 minutes or until edges and bottoms are very lightly browned. Transfer cookies to wire rack and cool completely.'}

📊 Nutrition Facts

Per serving (16 servings total)