Swirl Shortbread Cookies
- 1-1/2 Cups Unsalted Butter Softened
- 3/4 Cup Powdered Sugar
- 3 Cups All Purpose Flour
- 1 Pinch Salt
- 1/4 Cup Mini Chocolate Chips
- 1-1/2 TBSP Cocoa Powder
- Preheat oven to 350 degrees. Cream butter and sugar in a stand mixer with the paddle attachment. Add salt then flour in 2 batches. Mix until dough comes together. Sprinkle powdered sugar on your rolling surface. I use powdered sugar in this recipe vs flour to keep the dough from sticking. Remove half of the dough from mixing bowl and place on your rolling surface. Add chocolate chips and cocoa powder to the remaining dough. Mix until evening combined. Place chocolate dough on rolling surface.
- Divide each dough in half and roll into long "snakes". It is okay if on is a little longer than the other.
- Curl the two dough "snakes" together.
- Use a rolling pin and roll the dough to about 1/4" thickness. If you like your cookies a little thicker, you can go up to a 1/2". You will just need a little longer baking time. Use a cookie cutter of your choice to cut out your shapes.
- Bake for 12-14 minutes on parchment paper or a silpat. Let cool for 5-10 minutes on the sheet pan before moving to a cooling rack. Store in an airtight container for up to a week.
Tonight, as I started a fire for the first time this season my kids started asking about Santa and how he fits down the chimney when he is so big. My middle baby asked if we will make him homemade cookies this year when my oldest chimed in that we should make him some oatmeal cookies because they are healthier. Talk about a proud mama moment! I have been making a very conscious effort to make our favorite things a little healthier and it warms my heart when my family is on board!
There are a couple “treats” that my husband does not appreciate my changing. One is his mom’s banana bread and the other is the original chocolate chip cookie recipe. I keep the banana bread recipe pretty genuine, but I have mixed up our chocolate chip cookies. While sugar cookies with icing were a Christmas family tradition for me growing up my hubby strongly prefers chocolate chip in our home. Little does my daughter know, we will be making Santa some of our healthier chocolate chip cookies with ground oatmeal that are just as delicious as the original!
We have a house full of chocohaulics and everyone seems to have a sweet tooth. Some simple substitutions I use in our baked goods are whole wheat white flour (no one can tell the difference) in place of white flour and coconut oil (the extra refined has very little coconut flavor) in place of butter or vegetable oil. For these little pillows of chocolate chip deliciousness I’m also using a bit of oat flour (oatmeal ground up in my food processor. You can also buy oat flour). When using chocolate chips, I sneak in dark chocolate. I prefer dark chocolate and it makes me feel a little less guilty for the indulgence and I’ve had no complaints thus far. Another option is to use mini chocolate chips since they have a better distribution in these small cookies.
I don’t know about you, but the hardest part for me about making cookies is waiting for the dough to chill before I bake them. My final secret with these cookies is to scoop them out right after you combine the dough and put the sheet tray with the dough balls in the fridge for 30 minutes. They bake up fluffy and soft.
My kids love these cookies. Because they are smaller, I don’t have to tell them no when they want a second one.
Healthier Chocolate Chip Cookies