Reba McEntire details her "
"I used to offer these cookies to my friends until my boyfriend Rex said, 'Would you please quit giving those away? They're way too good!'" McEntire told People this month.
"They're seriously addictive, and the key is the flaky salt on top," she adds.
The singer shared the recipe with the publication prior to the release of the book. All of the singer's life lessons, stories, recipes and more are now available to read in "Not That Fancy."
Reba McEntire's Salted Chocolate Chip Shortbread Cookies Recipe
The recipe yields 12 cookies and takes a total of 2 hours and 50 minutes to make.
1 cup (8 oz.) salted butter, at room temperature
½ cup packed light brown sugar
¼ cup granulated sugar
1 tsp. vanilla extract
2¼ cups all-purpose flour
¾ cup semisweet and/or bittersweet chocolate chips
1 tsp. flaky sea salt
1. Beat together butter, brown sugar, granulated sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 4 to 5 minutes. Reduce to medium low. Add flour in two batches, waiting until first addition is fully incorporated before adding the next; beat until just combined, scraping sides of bowl as needed. Gently stir in chocolate chips.
2. Divide dough evenly between two large sheets of plastic wrap. Shape each dough into 2 logs (1½ inches in diameter and 6 inches long). Twist ends of plastic wrap until taut and uniform in shape, and then gently roll logs to smooth out edges. Chill in refrigerator until firm, at least 2 hours.
3. Preheat oven to 350° with racks in upper and lower thirds of oven. Line 2 large rimmed baking sheets with parchment paper. Remove logs from plastic wrap; slice each into ½-inch-thick rounds. Arrange 1 inch apart on baking sheets. Sprinkle each with a pinch of flaky salt. Freeze until firm, about 10 minutes.
4. Bake until edges are golden brown, 15 to 18 minutes, rotating position of baking sheets halfway through. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
