Vegan Mini Chip Shortbread Cookies

 

I spent a good portion of my childhood shoveling these cookies in my mouth when my mother's head was turned the other way. I LOVED THEM and could not ever get enough. They're rich and buttery and perfectly chocolatey and now I'll never have to go without them again.

• 2 sticks vegan butter (room temperature)
• 2/3 C powdered sugar
• 1/2 tsp. vanilla extract
• 2 C all-purpose flour
• 3/4 C mini chocolate chips 
• 
  In a medium mixing bowl, cream butter and sugar together for 3 minutes.
  Beat in vanilla extract.
• Add flour to the bowl in half cup increments, being careful not to blow it all over the place.
• Use a spatula or wooden spoon to fold in chocolate chips.
• Transfer dough to a ziploc bag and refrigerate for 2 hours (I left mine overnight).
• 
  
• When ready to bake:
• Preheat oven to 325 degrees.Roll dough out on a floured work surface and cut into desired shapes. You could also press the dough into a pan and cut into squares after baking.Bake for 13-15 minutes or until slightly golden. You want them to still be pale! 

• Devour.