Let me tell you about the cookie that changed my baking game forever: chocolate chip shortbread cookies. Imagine the buttery, crumbly perfection of classic shortbread meeting the sweet, melty joy of chocolate chips. The result? A cookie that’s somehow both elegant and comforting, sophisticated and utterly simple.
If you’re tired of flat, spread-out chocolate chip cookies and crave something with a more substantial, melt-in-your-mouth texture, you’ve just found your new favorite recipe. This guide will walk you through the foolproof method to create these irresistible treats.
WHY MAKE CHOCOLATE CHIP SHORTBREAD COOKIES
The Ultimate Texture Fusion
These cookies are a textural masterpiece. You get the signature sandy, tender crumb of a perfect shortbread, but then you bite into pockets of soft, melted chocolate. It’s a contrast that’s absolutely magical. Unlike traditional chocolate chip cookies, these won’t spread or go crispy. They hold their shape beautifully, offering a rich, buttery experience in every single bite.
Unbeatable Simplicity
Honestly, the simplicity is breathtaking. With just four core ingredients: butter, flour, sugar, and chocolate chips, you can create a cookie that looks and tastes like it came from a specialty bakery. There’s no chilling required (though you can), no rolling pin needed, and the dough comes together in one bowl in under 10 minutes. It’s the perfect recipe for when a cookie craving hits hard and fast.
A Crowd-Pleasing Classic with a Twist
Everyone loves chocolate chip cookies, but these chocolate chip shortbread cookies feel like a delightful upgrade. They’re perfect for cookie swaps, holiday trays, or as a thoughtful homemade gift. They have a polished, professional look that belies their easy nature, making you look like a baking superstar with minimal effort.
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Chocolate Chip Shortbread Cookies
- Total Time: 25 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Buttery, tender shortbread cookies studded with chocolate chips are simple, classic, and perfect with coffee or tea.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 3/4 cup mini chocolate chips
Instructions
- 1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- 2. In a large bowl, cream butter and powdered sugar until smooth.
- 3. Mix in vanilla extract.
- 4. Add flour and salt and mix until a soft dough forms.
- 5. Fold in chocolate chips.
- 6. Roll dough into 1-inch balls and place on baking sheet.
- 7. Gently flatten each cookie with the bottom of a glass.
- 8. Bake for 14–16 minutes until edges are set but not browned.
- 9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Do not overbake shortbread should stay pale.
- Chill dough for 20 minutes if it feels too soft to handle.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 22mg
Keywords: chocolate chip shortbread, shortbread cookies, buttery cookies
HOW TO MAKE CHOCOLATE CHIP SHORTBREAD COOKIES
Ingredients
Gather these simple, high-quality ingredients. The butter is the star, so use the best you can.
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted Butter | 1 cup (2 sticks), softened | European-style butter is fantastic here. |
| Granulated Sugar | 1/2 cup | For the perfect level of sweetness. |
| All-Purpose Flour | 2 cups | Spoon and level to measure accurately. |
| Fine Sea Salt | 1/4 teaspoon | Enhances all the flavors. |
| Semi-Sweet Chocolate Chips | 3/4 cup | Or use chopped chocolate bars for pools of chocolate. |
| Pure Vanilla Extract (optional) | 1 teaspoon | Adds a lovely depth. |
Directions: STEP BY STEP
Heat your oven. Begin by preheating your oven to 325°F (160°C). This lower temperature is key for baking shortbread evenly without browning.
Cream the butter and sugar. In a large mixing bowl, beat the softened butter and sugar together on medium speed for 2-3 minutes. You want it to be light, fluffy, and almost white. This incorporates air for a tender cookie.
Add the vanilla. If using, beat in the vanilla extract until just combined.
Incorporate the dry ingredients. With the mixer on low, gradually add the flour and salt. Mix only until the dough just begins to come together and no dry streaks of flour remain. Be careful not to overmix.
Fold in the chocolate. Using a spatula, gently fold in the chocolate chips until they are evenly distributed throughout the dough.
Shape the cookies. You have two easy options here. For slices, form the dough into a 2-inch diameter log, wrap in plastic, and chill for 30 minutes before slicing into 1/2-inch rounds. For drop cookies, simply use a cookie scoop or tablespoon to portion the dough, rolling each into a ball and slightly flattening the top.
Prepare to bake. Place the shaped cookies on an ungreased or parchment-lined baking sheet, spacing them about 1.5 inches apart. They will not spread much.
Bake to perfection. Bake for 18-22 minutes, rotating the sheet halfway through, until the cookies are set and the edges are just barely starting to turn a pale golden brown. The centers should remain light.
Cool completely. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
NUTRITION AND HEALTH CONSIDERATIONS
A Rich, Satisfying Treat
These are a decadent, buttery cookie, and that’s their purpose. One or two chocolate chip shortbread cookies with a cup of tea or coffee is a deeply satisfying experience. Their richness naturally encourages mindful, slow enjoyment.
Simple Swaps for Dietary Needs
For a gluten-free version, a 1:1 gluten-free all-purpose flour blend works very well. You can also use mini chocolate chips or chop a dark chocolate bar for better distribution. To reduce sugar slightly, you can decrease the granulated sugar to 1/3 cup, though the texture may become slightly more dense.
HOW TO SERVE CHOCOLATE CHIP SHORTBREAD COOKIES
The Perfect Pairing
These chocolate chip shortbread cookies are a dream with beverages. They are sublime with a hot cup of black coffee, a glass of cold milk, or a bold cup of Earl Grey tea. The butteriness of the cookie complements the bitterness of the drink perfectly.
Elegant Presentation
Arrange them on a simple white platter or in a vintage tin. For a special touch, you can drizzle the cooled cookies with a little melted white chocolate or sprinkle them with a tiny pinch of flaky sea salt right after they come out of the oven.
HOW TO STORE CHOCOLATE CHIP SHORTBREAD COOKIES
Keeping Them Fresh
Store completely cooled cookies in an airtight container at room temperature. They will stay fresh and delicious for up to 1 week. The shortbread texture actually improves over the first day or two.
Freezing Dough and Cookies
This dough freezes excellently. Form the log or roll the dough balls, then freeze them solid on a tray before transferring to a freezer bag. Bake directly from frozen, adding 2-3 minutes to the baking time. Baked cookies also freeze well for up to 3 months in an airtight container.
TIPS TO MAKE THE BEST CHOCOLATE CHIP SHORTBREAD COOKIES
Tips and Notes: Your Kitchen Companion
- Butter Temperature is Key: Your butter should be softened but still cool. It should hold an indent when pressed but not be greasy or shiny. This ensures the dough holds its shape.
- Avoid Overmixing: Once you add the flour, mix on low speed just until the dough starts to clump around the beater. Overmixing develops gluten and leads to tough cookies.
- Weigh Your Flour: For the most consistent results, use a kitchen scale. 2 cups of all-purpose flour should be 240 grams. This prevents dense cookies from using too much flour.
Variation Ideas
- Salted Dark Chocolate: Use chopped 70% dark chocolate and sprinkle the shaped cookies with flaky sea salt before baking.
- Citrus Zest: Add the zest of one orange or lemon to the butter-sugar mixture for a bright, aromatic twist.
- Toasted Nut: Fold in 1/2 cup of finely chopped toasted pecans or walnuts along with the chocolate chips.
Notes
If your dough seems too crumbly when shaping, just press it together with your hands. The warmth will help it bind. If it seems too soft, 15 minutes in the fridge will firm it up perfectly. Remember, these cookies are meant to be pale, so don’t wait for them to brown.
CHOCOLATE CHIP SHORTBREAD COOKIES FAQS
Can I use brown sugar instead of granulated sugar?
You can, but it will change the texture. Brown sugar contains moisture and will make the cookies softer and more chewy, less crisp and sandy. For classic shortbread texture, stick with granulated sugar.
Why are my chocolate chip shortbread cookies tough?
This is almost always due to overmixing the dough once the flour was added, or using butter that was too soft. Mix just until combined and ensure your butter is the right consistency.
Can I make these cookies without a mixer?
Absolutely! Use a sturdy wooden spoon and some elbow grease to cream the butter and sugar until light and fluffy. Then, switch to a spatula to fold in the flour and chocolate chips.
CONCLUSION
In the end, these Chocolate Chip Shortbread Cookies are the elegant, easy answer to your classic cookie cravings. They combine the best of two worlds into one unforgettable treat. I hope this recipe brings as much joy to your kitchen as it has to mine. Now, go preheat that oven and get ready for the most buttery, chocolatey bite of your day. Happy baking!