Bubbie's Chocolate Chipits Shortbread
Updated: Mar 24, 2021
At first, I was reluctant to post this to world wide interwebs, I thought I might lose a piece of my Bubbie by sharing. But that is not who my Bubbie was, she was a generous, kind soul who wanted to help and share with all of those around her. Plus, the recipe has been published in a few of the synagogue cook books so it's already out there.
This recipe invokes memories of summer camp, where Bub's would bake up a batch of this for both my sister and I on visiters day. She made it for all the important family holidays. She loved bringing us all together and sharing in a meal.
The secret ingredient in this shortbread is the coffee. She always had instant coffee on hand to whip up the couple of table spoons that are needed. You know this is done because your house smells like cookie heaven, and the edges will be slightly brown. My sister likes this a little crispier, so I leave it in the oven until the middle ones have a golden hue as well.
Prep time: 10 minutes
Cook time: 20-25 minutes @ 350F
Yield: 3/4 of a cookie tray
2 C flour
1 ½ tsp baking powder
¼ tsp salt
1 C unsalted butter
1 tsp vanilla extract
1 C brown sugar
2 tbsp strong coffee
1 C chocolate chipits
Heat oven to 350. Line a 9” x 13” cookie sheet (with sides) with parchment paper.
In processor cream butter and sugar and add vanilla and coffee. Add dry ingredients and blend. Stir in chipits by hand.
Pat down in cookie sheet. Bake 20-25 minutes.
Remove from oven and cut immediately. [N.B. I cut into 1 ½ inch squares.]
Cool. Remove from pan and store.