Buttery, crisp, and dotted with just the right amount of chocolate, Chocolate Chip Shortbread Cookies are pure joy baked into every bite. There’s something truly magical about that melt-in-your-mouth texture colliding with pools of mini chocolate chips. Whether you’re serving them for a festive gathering or sneaking one with your afternoon coffee, these cookies deliver comfort and celebration in equal measure.
Ingredients You’ll Need
The beauty of Chocolate Chip Shortbread Cookies lies in their simplicity—each ingredient is essential for creating that irresistible crumbly texture and balanced sweetness. Let’s take a closer look at what you’ll need and why it matters.
- Unsalted Butter: The star of shortbread, butter brings creaminess and structure for that classic tender bite.
- Powdered Sugar: This gives a delicate sweetness and a softer texture compared to granulated sugar.
- Vanilla Extract: A splash elevates the aroma and deepens the overall flavor profile.
- All-Purpose Flour: The backbone that holds everything together and creates those famous shortbread crumbles.
- Salt: Balances sweetness and sharpens the chocolate flavor, making every bite sing.
- Mini Chocolate Chips: These guarantee chocolate in every slice and distribute evenly throughout the dough.
How to Make Chocolate Chip Shortbread Cookies
Step 1: Cream the Butter and Sugar
Begin by preheating your oven to 325°F (165°C) and lining two baking sheets with parchment paper to ensure easy cleanup. In a large mixing bowl, blend your softened unsalted butter and powdered sugar together until the mixture becomes pale and fluffy. This step is key—the more air you whip into the butter, the lighter your cookies will be!
Step 2: Add Vanilla
Once your butter and sugar are perfectly creamed, mix in the vanilla extract. This quick step transforms your dough, giving it a beautifully fragrant, warm base that pairs perfectly with chocolate.
Step 3: Incorporate the Dry Ingredients
Gradually add the all-purpose flour and salt, mixing just until everything is combined. Don’t overwork the dough here—you want the cookies to stay tender, not tough. Stop as soon as the ingredients come together.
Step 4: Fold in the Chocolate Chips
Now comes the best part! Gently fold in the mini chocolate chips. Using mini chips rather than standard size ensures a touch of chocolate in every bite and helps the dough slice cleanly later on.
Step 5: Shape and Chill the Dough
Turn your dough out onto a lightly floured surface and shape it into a log about 2 inches in diameter. Wrap it tightly in plastic wrap, then let it chill in the fridge for 30–60 minutes. This resting period is crucial for easy, neat slicing and helps the cookies hold their shape during baking.
Step 6: Slice and Bake
Once your dough is firm, slice it into 1/4-inch thick rounds using a sharp knife. Place the cookies on your prepared baking sheets, leaving about an inch between each one. If you’re feeling extra fancy, sprinkle a bit of coarse sugar on top for sparkle and crunch. Bake for 12–15 minutes until the edges are just turning golden.
Step 7: Cool and Enjoy
Let your cookies rest on the baking sheet for five minutes—this helps them set up just enough to move without breaking. Then, transfer them to a wire rack to cool completely. Now, resist the urge to eat them all at once!
How to Serve Chocolate Chip Shortbread Cookies
Garnishes
For an extra-special finish, dust your Chocolate Chip Shortbread Cookies with a veil of powdered sugar just before serving, or dip half of each cookie in melted chocolate and let them set for an ultra-decadent touch. A pinch of flaky sea salt on top also works wonders.
Side Dishes
These cookies are practically made for pairing with a hot cup of coffee, a frothy latte, or an ice-cold glass of milk. Serving them alongside fresh berries or a dish of vanilla ice cream is a match made in dessert heaven.
Creative Ways to Present
If you’re gifting or serving at a gathering, try stacking the cookies in glass jars or packaging them in rustic paper bags tied with string. For a fun twist, sandwich a scoop of ice cream between two cookies for an unforgettable treat. Chocolate Chip Shortbread Cookies also shine on a holiday cookie platter with colorful companions.
Make Ahead and Storage
Storing Leftovers
Once cooled, Chocolate Chip Shortbread Cookies keep beautifully in an airtight container at room temperature for up to a week. Be sure to separate layers with parchment paper if you’re stacking—they’re delicate and you want to preserve those perfect edges.
Freezing
If you want to get ahead (or hide a secret stash for yourself), the cookies freeze well. Place cooled cookies in a zip-top bag or freezer-safe container and freeze for up to two months. You can also freeze the dough log, then slice and bake when cookie cravings strike.
Reheating
To bring back that “just-baked” aroma, pop cookies in a preheated 325°F (165°C) oven for 2 to 3 minutes. Let them cool briefly—they’ll crisp up again while retaining their signature tender texture.
FAQs
Can I use regular chocolate chips instead of mini?
Mini chocolate chips work best in Chocolate Chip Shortbread Cookies because they distribute chocolate evenly and make slicing easier, but you can use regular chips in a pinch—just expect bigger pockets of chocolate and slightly more rugged slices.
Why does the dough need to be chilled?
Chilling firms up the butter, which makes the dough easier to slice and helps the cookies maintain their round shape during baking. This extra step makes all the difference in achieving professional-looking shortbread.
Can I make these cookies gluten free?
Yes! Simply substitute your favorite 1:1 gluten-free all-purpose flour blend. The resulting cookies will be a bit more delicate, so handle them gently and watch the baking time closely.
How do I prevent my cookies from spreading too much?
Proper dough chilling is key—don’t skip it! Also, make sure your butter is just softened, not melted, and stick to the specified measurements. Over-mixing can also cause excess spreading, so mix just until everything comes together.
What’s the best way to gift Chocolate Chip Shortbread Cookies?
Package cooled cookies in tissue-lined tins or glass jars for a charming, homemade look. Tuck a handwritten tag or ribbon around them for that final, thoughtful touch—these cookies make perfect hostess, holiday, or “just because” gifts.
Final Thoughts
If you’re searching for a foolproof way to win some smiles, Chocolate Chip Shortbread Cookies are your answer. There’s just something magical about their buttery crumble paired with rich chocolate in every bite. I hope you give this recipe a try and make them a staple in your own baking rotation—happy cookie baking!
Print
Chocolate Chip Shortbread Cookies Recipe
- Total Time: 1 hour 15 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delicious Chocolate Chip Shortbread Cookies that are buttery, crumbly, and studded with mini chocolate chips. Perfect for any occasion and sure to satisfy your sweet tooth.
Ingredients
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup mini chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
- Add flour and chips: Gradually add the flour and salt to the mixture, and fold in the mini chocolate chips.
- Shape and chill: Shape the dough into a log, chill for 30–60 minutes, then slice into rounds.
- Bake: Place the rounds on baking sheets and bake for 12–15 minutes until golden.
- Cool and enjoy: Let the cookies cool on a wire rack before serving.
Notes
- Use mini chocolate chips for better shape retention.
- Sprinkle coarse sugar for added texture.
- Store in an airtight container for up to 1 week.
- Prep Time: 15 minutes (plus chilling time)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
