January 10, 2024
Review RecipeChocolate Chip Shortbread Cookies
These buttery chocolate chip shortbread cookies are easy to make with just six ingredients and will be impossible to resist.
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Table of Contents
Chocolate chip shortbread cookies are melt-in-your-mouth delicious, and full of sweet chocolate morsels. Made using only six simple ingredients, kids will love to dip these simple treats into a glass of milk; if you can bear to share them, that is!
Chocolate Chip Shortbread Cookies Ingredients
You’ll need:
- 10 tablespoons of unsalted butter, softened
- 1 teaspoon of vanilla extract
- ¼ teaspoon of almond extract
- ½ cup of confectioners’ sugar
- 1½ cups of all-purpose flour
- ½ cup of mini chocolate chips
Substitutions And Additions
UNSALTED BUTTER: Salted butter also works well for this chocolate chip cookie recipe and adds an extra layer of flavor.
CONFECTIONERS’ SUGAR: This is also known as icing sugar or powdered sugar. You could use granulated sugar in a pinch for this chocolate chip shortbread cookie recipe.
VANILLA AND ALMOND EXTRACT: If you don’t have both, you can use a little more of just one.
But bear in mind that almond extract is twice as potent as vanilla extract, so don’t put too much in.
SEA SALT: A tiny pinch of sea salt flakes on top of each cookie is optional but will give a lovely salted chocolate taste.
RAISINS: Dried raisins would make a yummy optional addition to this easy cookie recipe.
CHOCOLATE CHIPS: Any flavor of mini chocolate chips added to this recipe for shortbread chocolate chip cookies would be delicious.
Try dark chocolate, semisweet chocolate, or milk chocolate.
How To Make This Chocolate Chip Shortbread Cookies Recipe
STEP ONE: In a large bowl, add the butter, vanilla extract, and almond extract. Use a hand mixer to beat on low speed until light and fluffy.
Add the powdered sugar and continue beating until combined.
STEP TWO: Use a rubber spatula to scrape down the sides of the bowl.
Add the flour and beat on a low setting, stopping to scrape down the bowl as often as needed.
OUR RECIPE DEVELOPER SAYS
You may need to use your hands to press the dough together to form a solid ball of shortbread. If it seems too flaky, just keep working the dough, and it will come together.
STEP THREE: Add mini chocolate chips and use a large spoon to fold them into the mixture.
STEP FOUR: Use your hands to shape the dough into a rectangular block, making it the same width as you want your cookies to be.
STEP FIVE: Wrap the shortbread dough in a large piece of plastic wrap. Firm up the sides and edges of the dough by pressing it onto the counter.
Place the wrapped dough into the refrigerator to chill for two hours.
STEP SIX: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Remove the dough from the refrigerator and let it sit on the counter for 10 to 15 minutes.
STEP SEVEN: Use a sharp knife to cut ¼ to ½-inch thick rectangular slices from the chocolate chip shortbread cookie dough.
Place each slice onto the lined baking sheet.
STEP EIGHT: Bake cookies for 5 minutes.
Rotate the baking sheet in the oven and continue to bake for a further 4 to 5 minutes or until the cookies are just starting to brown.
PRO TIP:
Shortbread is meant to be light in color, so be sure to remove the cookies from the oven before they brown.
STEP NINE: Remove the shortbread chocolate chip cookies from the oven and let them cool for two to three minutes on the baking sheet.
Then, transfer the cookies to a wire rack to cool completely before serving.
How To Serve
Enjoy a plate of these melt-in-your-mouth chocolate shortbread cookies with a cold glass of milk, a warm cup of coffee, or a creamy mug of homemade hot chocolate.
If you love baking cookies, you’re in good company here. Some of our most popular cookie recipes include lemon sugar cookies and oatmeal chocolate chunk cookies.
MORE CHOCOLATE CHIP RECIPES
Storing This Shortbread Chocolate Chip Cookie Recipe
IN THE FRIDGE: These delicious cookies can be stored in the refrigerator for up to ten days, but it’s not necessary to refrigerate them after baking.
You could also store them at room temperature in an airtight container for up to a week.
IN THE FREEZER: Shortbread chocolate cookies can be frozen for up to three months in an airtight container.
PRO TIP:
Whether you store your shortbread cookies in the cupboard, in the fridge, or in the freezer, make sure that they are completely cool before you put them into the container, otherwise condensation will form, which can make them go soggy.
The best shortbread chocolate chip cookies are light in color and melt when you bite into them. Sweet, buttery, and delicious, this chocolate chip shortbread cookies recipe is one that you’ll want to make again and again (I love these chocolate chip pudding cookies, too!).
Frequently Asked Questions
Can I use cookie cutters with these shortbread chocolate cookies?
This easy chocolate chip shortbread cookie recipe will be too soft to create shapes with cookie cutters. Our no-spread sugar cookies are perfect for your favorite cookie cutters.
Do I have to chill the chocolate chip shortbread cookie dough?
To achieve soft cookies and prevent them from spreading in the oven, the soft dough needs a little bit of chilling time in the fridge.
Can I freeze the unbaked cookies?
The dough for these shortbread chocolate chunk cookies can be made ahead of time and stored in the freezer until you are ready to bake them. Thaw and bake them when you are ready to enjoy them.
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Chocolate Chip Shortbread Cookies
These buttery chocolate chip shortbread cookies are easy to make with just six ingredients and will be impossible to resist.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Servings 12
Ingredients
- 10 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup confectioners' sugar
- 1½ cups all-purpose flour
- ½ cup mini chocolate chips
Instructions
- In a large bowl add butter, vanilla extract, and almond extract. Using a hand mixer, beat until light and fluffy. Add powdered sugar and continue beating on low until combined.
- Using a rubber spatula, scrape down the sides of the bowl. Add the flour and beat on low, stop and scrape down the bowl, and then continue beating until well combined. You may need to use your hands to press dough together to form a solid ball of shortbread. If it seems too flaky, just keep working the dough together, and it will come together.
- Add mini chocolate chips and use a large spoon to fold them into the mixture.
- Shape the dough into a rectangular block using your hands, making it the same width as you want your cookies to be. Wrap in plastic wrap, and firm up the sides and edges of the dough by pressing on the counter.
- Place the dough in the refrigerator and chill for 2 hours.
- Remove the cookie dough from the refrigerator and let sit out on the counter for 10-15 minutes. Preheat the oven to 350°F and line a baking sheet with parchment paper. Using a sharp knife, cut ¼ to ½-inch thick rectangles from the dough and place them on the parchment paper lined baking sheet.
- Bake for 5 minutes, rotate the baking sheet in the oven. Continue baking an additional 4-5 minutes, or until the cookies are barely starting to brown. Remove from the oven and let cool 2 to 3 minutes on the baking sheet.
- Transfer the cookies to a wire rack to cool completely.
Notes
- Shortbread is meant to be light in color, so be sure to remove the cookies from the oven before they brown.
- Whether you store your shortbread cookies with chocolate chips in the cupboard, in the fridge, or in the freezer, make sure that they are completely cool before you put them into the container, otherwise, condensation will form, which can make them go soggy.
Nutrition
Calories: 199kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 7mg | Potassium: 20mg | Fiber: 1g | Sugar: 10g | Vitamin A: 308IU | Vitamin C: 0.05mg | Calcium: 14mg | Iron: 1mg
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Comments
Gloria says
These cookies are so good! Love the little chocolate chips.
Nora says
Do we fold it into a ball before adding the chocolate chips, or after? Thanks 🙂 making these tomorrow!
Layne Kangas says
Hi, Nora – you’ll make a ball and have all ingredients combined, then add the chocolate chips and work those in before making it a rectangle as shown in steps 2-4. Enjoy!
Diann Harris says
I would use the regular sized dark chocolate chips because of the contrast that would create between the shortbread cookie and the dark (but not bitter) chocolate. It is delish!!!
Kellee says
These look delicious! My boys would eat them up, I can’t wait to make these with them!
Christie Wheeler says
I can’t wait to make these with my daughter this weekend!
MariLynn Polachek says
Definitely would make these with the grandkids. An easy simple recipe with just a few ingredients!
Pauline says
I used dark chocolate pieces in my recipie. Very good. Thanks
missangel says
Hi. This cookie recipe looks quite wonderful and easy. I would use thebsemi-sweet dark chocolate by HU brand. I recently discovered this brand several years ago. It is tasty with no added sugar.
Secondly, I probably would not add raisins. I love a good soft simple raisin cookie. I would add pecans to this recipe.
This is a kid friendly recipe.
Eva Brown says
I maybe would try butterscotch chips
Amy Fugate says
I would use milk chocolate chips for this recipe
Kathryn Risch says
Delicious! Melt is your mouth
Joelisa says
Butterscotch
Elizabeth M Heimlich says
Love shortbread and love chocolate! What could be better than a combination of the two? I would definitely use dark chocolate chips in these cookies.
Janet Label says
I would use milk chocolate chips
Danika says
These look so good!!! I have three kids who love to bake with me so this is next on our list of recipes to try together!
Tammy says
I would use butter scotch chips in this recipe for something different
Sue Smith says
Hi! I would use the Kraft caramels chips instead of chocolate chips.
Diana Walker says
I’m not a fan of chocolate chip cookies so I made mine using white chocolate chips, dried cranberries and chopped macadamia nuts. Did not make dough into a bar, simply rolled spoonfuls into balls and baked about 9 minutes. They turned out really yummy! Have been thinking next time I will drizzle the tops with melted almond bark for a more decorative look.
Janie Spina says
I would add some chopped pecans because I live in Texas and we add pecans in just about anything 😉
Bruce Church says
I would use milk chocolate as well as make them with my son 😋
Mary Calkins says
These are to die for, YUMMY, YUMMY!!!!!
Teresa Gerber says
I would definitely make these with kids:)!!
Ellen says
Shortbread is THE BEST cookie ever! I would definitely use dark chocolate chips; the taste’s contrast is delightful.
Holly Z says
These look fantastic!!! I would add mint chocolate chips, they are a favorite of mine. I also like the Andes mint chips. Yum!!!
Karen says
I think these would taste great with butterscotch chips!
Sharon Moreland says
I’d definitely make these with my granddaughter! In fact I may do it next week. Looks yummy!
Gabriela B. says
What flavor chocolate chips would you add to this chocolate chip shortbread recipe?
– Caramel
Marla says
I would use semi sweet chocolate chips but may add peanut butter chips also
No raisins
Absolutely I would use this and bake them with children
Jacie says
These look amazing – I’m excited to try them today with milk chocolate chips. I’ll leave the raisins out of this one. Thanks for sharing!
Marilyn says
These would be delicious with milk chocolate chips, personally I would not add raisins and I think they would be great fun to make with my grandkids!
Kelly says
Yum! These look so good! I would make them with mini dark chocolate chips. I usually enjoy making cookies with my kids, but lately I’ve been enjoying alone time in the kitchen. So, I’ll probably be making these without my kids, but they will for sure be eating them!
Bobbie says
I think these would be amazing with DARK chocolate chips! 🙂
Kim says
Semi-sweet chips for us! Definitely making and eating these with my kiddos!! Thx for another great recipe!
Cindy says
These look delicious! I would use dark chocolate chips as dark chocolate is healthier and my favorite. When my grandchildren visit I would add making these as an opportunity to make fond memories together.
Elaine Breault says
No almond extract but possibly peppermint instead. I would be doubling, tripling or quadrupling the amounts easily!
Ashley Riley says
I would totally make these with my sons
I would try them with raisins or cranberries
And I would try like a caramel chip or butterscotch chip with them
Priscilla says
That looks tasty
Will definitely try it with raisins and make it with the help of the kids
Priscilla says
That looks tasty it will be taste much better with milk chocolate
Will definitely try it with raisins and make it with the help of the kids
Linda Wells says
I have always loved chocolate chip cookies AND shortbread ones, so am looking forward to trying this recipe. As I am retired, I will be making these on my own with my dog eagerly watching. I will use dark chocolate chips, they help minimise the sweetness of the cookies a little.
Deanna Kay Brown says
Those look amazing! Definitely a kid friendly recipe.
I would keep the chocolate chips and add strawberry chips. If no nut allergies, macadamia or pistachio pieces would be a better add instead of raisins.
My great niece, Katerina, and I have a kitchen date coming up!
Hat says
I would use either dark or an assortment of chocolate chips in this recipe.
I cannot use raisins in any recipe because I am allergic. I would definitely make this recipe with my great-grand kids because they’d love the feel of the dough.
Debra Kirkland says
I would switch between milk chocolate and semisweet
RONDA says
Made these and dipped in chocolate so good