Chocolate Chip Shortbread Cookies are the ultimate treat for anyone who loves sweet and buttery snacks. These cookies are simple to make and are sure to impress your family and friends. With a crispy edge and a soft center, they are perfect for enjoying with a cup of tea or coffee.
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Why Make This Recipe
You should definitely make this recipe because it’s quick, easy, and oh-so-delicious! The buttery taste combined with the sweetness of chocolate chips makes for a delightful treat. Plus, these cookies are perfect for any occasion – whether it’s a family gathering, a weekend bake, or just a little something to brighten your day.
How to Make Chocolate Chip Shortbread Cookies
Ingredients:
- 1 cup (226g) unsalted butter, room temperature
- 2/3 cup (80g) powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 2 1/4 cups (280g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (90g) mini semi-sweet chocolate chips
Directions:
Prepare the Dough: In a large bowl, beat the room-temperature unsalted butter and powdered sugar together until light and fluffy. Add the vanilla extract and egg yolk, mixing until well combined. Gradually add the all-purpose flour and salt, mixing on low speed until the dough starts to come together. Fold in the mini semi-sweet chocolate chips until evenly distributed throughout the dough.
Shape and Chill: Transfer the dough onto a piece of plastic wrap and shape it into a log approximately 10 inches (25 cm) in length. Wrap the dough tightly in the plastic wrap and refrigerate for about 2 hours, or until firm.
Slice and Bake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the dough from the refrigerator and slice it into rounds about 1/4 inch (0.6 cm) thick. Place the cookies on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. Bake for 12-14 minutes, or until the edges are just beginning to turn golden brown.
Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Chocolate Chip Shortbread Cookies
You can serve these cookies warm or at room temperature. They go great with a cup of tea or coffee. Enjoy them at snack time or share them with friends and family at gatherings!
How to Store Chocolate Chip Shortbread Cookies
Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week. If you want to keep them for longer, you can freeze them in a sealed bag.
Tips to Make Chocolate Chip Shortbread Cookies
- Make sure your butter is at room temperature for the best mixing results.
- Don’t skip chilling the dough; it helps the cookies maintain their shape while baking.
- Feel free to add nuts or swap out the chocolate chips for your favorite mix-ins!
Variation
You can try adding different flavors to your dough by mixing in some cocoa powder for chocolate shortbread or using different types of chocolate chips. Experiment with adding nuts like walnuts or pecans for added crunch!
Chocolate Chip Shortbread Cookies
Ingredients
- 1 cup 226g unsalted butter, room temperature
- 2/3 cup 80g powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 2 1/4 cups 280g all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup 90g mini semi-sweet chocolate chips
Instructions
- Prepare the Dough: In a large bowl, beat the room-temperature unsalted butter and powdered sugar together until light and fluffy. Add the vanilla extract and egg yolk, mixing until well combined. Gradually add the all-purpose flour and salt, mixing on low speed until the dough starts to come together. Fold in the mini semi-sweet chocolate chips until evenly distributed throughout the dough.
- Shape and Chill: Transfer the dough onto a piece of plastic wrap and shape it into a log approximately 10 inches (25 cm) in length. Wrap the dough tightly in the plastic wrap and refrigerate for about 2 hours, or until firm.
- Slice and Bake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the dough from the refrigerator and slice it into rounds about 1/4 inch (0.6 cm) thick. Place the cookies on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. Bake for 12-14 minutes, or until the edges are just beginning to turn golden brown.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure your butter is at room temperature for the best mixing results.
- Don’t skip chilling the dough; it helps the cookies maintain their shape while baking.
- Feel free to add nuts or swap out the chocolate chips for your favorite mix-ins!
Stay Inspired – Bake Like a Pro!
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You May Also Like – More Sweet & Buttery Treats!
If you love buttery and melt-in-your-mouth desserts, check out these must-try recipes:
Mini Peach Cobbler Cheesecakes – A creamy, fruity delight in a bite-sized form.
Chocolate Covered Cherry Rice Krispies Treats – A crispy, chocolatey, and cherry-filled delight!
Homemade Krispy Kremes – Light, fluffy, and glazed doughnuts that taste just like the real thing!
👉 Keep baking, keep experimenting, and most of all—enjoy your sweet treats! 🍪💛
FAQs
Can I use margarine instead of butter?
Yes, but the taste and texture may vary slightly.How do I know when the cookies are done?
Look for the edges to turn golden brown. The centers may look soft, but they’ll firm up as they cool.Can I make the dough ahead of time?
Absolutely! You can make the dough and freeze it, then slice and bake whenever you’re ready for fresh cookies!
