Noah Bedoahs (Chocolate Chip Shortbread Cookies)

Ingredients

• 1 3/4 cups all-purpose flour
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, at room temperature (2 sticks)
• 1/2 cup granulated sugar
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup nuts, chopped (Walnuts, Pecans & Mac Nuts work well!)

Directions

1. 1

   Preheat oven to 275°. Line 2 cookie sheets with parchment paper or leave them ungreased.

2. 2

   Sift the Flour, Baking Powder and Salt together into a small bowl and set aside.

3. 3

   Using an electric mixer on medium speed, cream the Butter and Sugar together in a medium-sized mixing bowl until light and fluffy, about 1-1/2 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula.

4. 4

   Add the dry ingredients on low speed and continue to blend for 10 seconds. Increase the speed to medium-high and beat until fluffy, 2 to 2-1/2 minutes. Scrape the bowl.

5. 5

   Add the Chocolate Chips and Nuts with several turns of the mixer, then complete the mixing by hand with a wooden spoon.

6. 6

   Measure out generous rounded tablespoonfuls of dough and roll them into balls with your hands.

7. 7

   Place the balls 1-1/2 inches apart on the cookie sheets and press them down lightly to form a flat bottom (cookie should be about 1/2-inch thick).

8. 8

   Bake the cookies until they are crunchy and golden, about 1 hour. To test for doneness, remove one cookie from the sheet and cut it in half. There should be no doughy strip in the center. Allow the cookies to cool on a rack.

9. 9

   Makes 15 - 17 cookies.