Few things in life bring as much comfort (and instant joy) as a plate of Chocolate Chip Shortbread Cookies. They take classic buttery shortbread, with its signature melt-in-your-mouth crumb, and scatter it with flecks of mini chocolate chips in every bite. This recipe makes it easy to create bakery-worthy cookies at home—no fancy equipment, just simple ingredients and a forgiving process that welcomes bakers of all skill levels. This is the ultimate treat to have on hand for a cozy night in, a holiday cookie tray, or just because you deserve a little sweetness today!
Ingredients You’ll Need
Gather just a handful of essential pantry staples and you’ll be amazed at the magic they make! Each ingredient in these Chocolate Chip Shortbread Cookies plays its own special role in flavor, texture, and that pretty golden finish.
- Unsalted butter (1 cup, softened): Butter is the soul of shortbread, giving its rich, tender crumb and melt-away texture—be sure it’s fully softened before you begin.
- Powdered sugar (1/2 cup): Powdered sugar sweetens the dough and helps create that impossibly delicate, sandy bite you expect from shortbread.
- Vanilla extract (1 teaspoon): Vanilla adds a warm aromatic depth that enhances both the buttery base and the chocolate chips.
- All-purpose flour (2 cups): Good old AP flour provides structure and balances out all that creamy butter.
- Salt (1/4 teaspoon): A touch of salt sharpens the other flavors and keeps these cookies from becoming one-note sweet.
- Mini chocolate chips (3/4 cup): Mini chips distribute perfectly, delivering a hint of chocolate in every bite without overwhelming the shortbread’s soft crumb.
How to Make Chocolate Chip Shortbread Cookies
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper—this helps the cookies bake evenly and makes clean-up a breeze. Trust me, you’ll want that easy release when your warm cookies are done baking.
Step 2: Cream the Butter and Sugar
In a large bowl, cream together the softened butter and powdered sugar. Use a hand mixer or a sturdy spatula, working until the mixture is pale and light, almost pillowy. This step sets up the shortbread’s irresistible texture, so don’t rush it!
Step 3: Add Vanilla for Flavor
Pour in the vanilla extract and give it a good mix. The aroma alone will have you smiling—a little sneak peek of the warm, inviting flavors in your finished Chocolate Chip Shortbread Cookies.
Step 4: Combine Flour and Salt
Gradually add in the flour and salt. Mix gently, just until everything comes together and no streaks of flour remain. Over-mixing can toughen cookies, and you want every bite of these to be as tender as possible.
Step 5: Fold in the Mini Chocolate Chips
With a gentle hand, mix the mini chocolate chips into the dough. Mini chips give just the right dispersal of chocolate, so every bite pops with tiny, melty surprises!
Step 6: Shape and Chill the Dough
Turn the dough out onto a lightly floured surface. Shape it into a log or press it into a disk, about 1/2 inch thick. If your dough feels a bit soft or sticky, pop it in the fridge for 15–30 minutes. This makes the cookies easy to slice and helps them keep a pretty shape while baking.
Step 7: Slice and Bake
Cut the dough into rounds or fun shapes, then arrange them on your prepared baking sheet. Bake for 14–16 minutes, until the cookie edges are just starting to blush golden. They’ll still look pale in the center, and that’s exactly what you want for melt-in-your-mouth Chocolate Chip Shortbread Cookies.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. This tiny wait ensures your cookies firm up just enough to handle, but still stay tender in the center. Brew some coffee or pour a glass of milk—your reward awaits!
How to Serve Chocolate Chip Shortbread Cookies
Garnishes
A delicate sprinkle of flaky sea salt right after baking adds a pop of flavor and turns these into the ultimate sweet-salty treat. A quick dusting of powdered sugar can also lend an elegant, snowy finish—especially festive for holidays or a special afternoon tea.
Side Dishes
Shortbread loves company! Serve alongside fresh fruit (raspberries and strawberries make a classic pairing), a scoop of vanilla ice cream, or even dunked in a mug of your favorite hot chocolate. These cookies also shine next to a cup of bold espresso or milky English breakfast tea.
Creative Ways to Present
Stack these Chocolate Chip Shortbread Cookies in a pretty box tied with ribbon for a charming edible gift, or pile them high on an elegant cake stand for a party centerpiece. For a playful twist, sandwich two cookies with a smear of Nutella or peanut butter—surprise and delight in every bite!
Make Ahead and Storage
Storing Leftovers
Once cooled, your cookies will stay fresh for up to a week when stored in an airtight container at room temperature. Slip a sheet of parchment between the layers to keep them crisp and pristine—though, to be honest, it’s unlikely they’ll last that long!
Freezing
Bake ahead fans, rejoice: The unbaked dough freezes beautifully for up to 2 months. Shape and wrap the dough tightly, then freeze. When you’re ready for a batch, just slice and bake straight from the freezer, adding a minute or two to the bake time if needed. Already baked cookies also freeze well—pop them in a zip-top bag, and thaw at room temperature when cravings strike.
Reheating
If you love a warm cookie, place a few on a baking sheet and reheat in a 300°F oven for about 3-4 minutes. They’ll taste like they’re fresh from the oven, with gooey chocolate chips and that perfect tender snap.
FAQs
Can I use regular-sized chocolate chips instead of mini?
Mini chocolate chips are preferred because they distribute throughout the dough for bite-sized bursts of chocolate. If you only have regular chips, go ahead and use them, but give them a rough chop for even distribution.
Do I really need to chill the dough?
Chilling isn’t strictly required, but it helps the cookies keep their shape and produces the classic shortbread texture. If your dough is very soft, chilling makes slicing easier and cookies less likely to spread.
Can I make these cookies gluten free?
Yes! Substitute a good-quality 1:1 gluten-free all-purpose flour blend. The results are still deliciously buttery and crumbly—just check that your chips are gluten-free as well.
Why did my shortbread turn out tough?
Tough cookies often mean the dough was over-mixed once the flour was added. Mix just until the dough comes together, handling it as little as possible, for supremely tender Chocolate Chip Shortbread Cookies.
Can I add nuts or other mix-ins to the dough?
Absolutely! A handful of finely chopped toasted pecans, walnuts, or even dried cherries can be folded in with the mini chips. Just avoid adding too much extra bulk, which can change the texture of these delicate cookies.
Final Thoughts
When you bake a batch of Chocolate Chip Shortbread Cookies, you’re sharing simple pleasures that feel like pure homemade happiness. Whether you eat them warm from the oven or days later with coffee, these cookies bring smiles and sweet, cozy moments. If you haven’t tried making them yet, this is the cookie to start with—trust me, you’ll be baking them on repeat!
Print
Chocolate Chip Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Scottish-American
- Diet: Vegetarian
Description
Indulge in these delicious Chocolate Chip Shortbread Cookies that are buttery, tender, and loaded with mini chocolate chips. Perfect for any occasion, these cookies are a delightful treat for all ages.
Ingredients
Ingredients:
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream the softened butter and powdered sugar until light and smooth. Mix in the vanilla extract.
- Add dry ingredients: Gradually add the flour and salt, mixing just until the dough comes together. Fold in the mini chocolate chips.
- Shape and chill: Turn the dough out onto a lightly floured surface and shape into a log or flat disk. Chill for 15–30 minutes if needed.
- Cut and bake: Cut into shapes or slices, place on the baking sheet. Bake for 14–16 minutes until edges are golden. Cool on sheet before transferring to a wire rack.
Notes
- Use mini chocolate chips for best texture and distribution.
- Dough can be frozen for up to 2 months.
- Sprinkle with sea salt for extra flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 5g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
