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Chocolate Chip Shortbread Cookies
Buttery Chocolate Chip Shortbread cookies are a chocolate twist on the classic shortbread recipe. These melt-in-your-mouth cookies only need 6 ingredients.
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Buttery, tender, and filled with mini chocolate chips, Chocolate Chip Shortbread cookies are a chocolate twist on the classic shortbread recipe. These melt-in-your-mouth cookies only need 6 ingredients.
MORE RECIPES: Shortbread Cookies | Butter Cookies | Cinnamon Ornaments
Chocolate Chip Shortbread Cookies
All the goodness of the classic buttery cookie combined with sweet chocolate morsels. Thick and soft, your friends and family will love these easy-to-make tasty cookies.
Chocolate Chip Shortbread Cookies pair perfectly with a warm cup of coffee or tea, and kids of all ages will love dipping them into a cold glass of milk. Add them to a holiday cookie tray with cherry cheesecake cookies or red velvet cookies. They are also great for a shower, brunch, or tea party any time of the year.
Shortbread cookies are short on ingredients but they are big on taste. Studded with mini chocolate chips, this easy cookie recipe only needs 6 ingredients and just 15 minutes of prep time.
Chocolate Chip Shortbread Cookies Ingredients
- Butter - unsalted butter softened
- Sugar - confectioners' sugar
- Vanilla extract
- Almond extract
- Flour - all-purpose flour
- Chocolate chips - mini chocolate chips
Chocolate chip shortbread cookie dough holds its shape well, which means the dough can be sliced into rectangular cars, or you can use cookie cutters to make any shape or size you’d like. Keep in mind that using cookie cutters may create cookies of varying sizes, and require slightly different cooking times, so be sure to watch baking cookies closely.
Almond extract and vanilla extract are both flavoring ingredients, but the almond extract is twice as concentrated as vanilla extract. The most common substitute for almond extract is vanilla extract, so if you don’t have both flavorings you can use a little more of just one.
Give your cookies a lovely salted chocolate taste by adding a pinch of sea salt flakes on the top of each cookie. Another delightful addition to this recipe are some dried raisins. While the cookies already have chocolate in them, you could add a fun finishing touch by dipping them in chocolate as well or even drizzling some melted chocolate over the top.
How to Make Chocolate Chip Shortbread Cookies
FIRST STEP: 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.
SECOND STEP: Using a rubber spatula scrape down the sides of the bowl. Add 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, it will come together).
THIRD STEP: Add mini chocolate chips and use a large spoon to fold them into the mixture.
FOURTH STEP: Shape the dough into a rectangle block using your hands, making it the same width as you want your cookies to be. Wrap in plastic wrap, firm up the sides and edges of dough by pressing on the counter.
FIFTH STEP: Place dough in the refrigerator and chill for 2 hours.
SIXTH STEP: Remove the cookies from the refrigerator and let them sit out on the counter for 10-15 minutes. Preheat the oven to 350 degrees 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.
SEVENTH STEP: 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 2-3 minutes on the baking sheet.
EIGHTH STEP: Transfer cookies to a wire rack to cool completely.
Can I use granulated sugar?
Confectioners’ sugar is also known as icing sugar or powdered sugar, but you could use granulated sugar in a pinch.
Can I use salted butter?
If you like salted chocolate, using salted butter, instead of unsalted butter, will add an extra layer of flavor to this cookie recipe.
What can I add to this cookie recipe?
Dried raisins make a delicious addition to this chocolate chip shortbread recipe. A tiny pinch of sea salt flakes on top of each cookie will give your cookies a lovely salted chocolate taste. You could also dip your baked cookies in melted chocolate for even more chocolate flavor.
How to Store Chocolate Chip Shortbread Cookies
IN THE FRIDGE: Store shortbread cookies in an airtight container at room temperature for up to one week. Cookies can also be stored in the refrigerator for up to 10 days.
IN THE FREEZER: Chocolate chip shortbread cookies can be stored in a rigid airtight container and frozen for up to three months.
Chocolate Chip Shortbread Cookies
Buttery Chocolate Chip Shortbread cookies are a chocolate twist on the classic shortbread recipe. These melt-in-your-mouth cookies only need 6 ingredients.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Servings 12 servings
Ingredients
- 10 tbsp unsalted butter softened
- ½ cup confectioners' sugar
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1½ cup 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 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, it will come together).
- Add mini chocolate chips and use a large spoon to fold them into the mixture.
- Shape the dough into a rectangle block using your hands, making it the same width as you want your cookies to be. Wrap in plastic wrap, firm up the sides and edges of dough by pressing on the counter.
- Place dough in the refrigerator and chill for 2 hours.
- Remove the cookies from the refrigerator and let them sit out on the counter for 10-15 minutes. Preheat the oven to 350 degrees 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 2-3 minutes on the baking sheet.
- Transfer cookies to a wire rack to cool completely.
Nutrition
Calories: 179kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 7mg | Potassium: 20mg | Fiber: 1g | Sugar: 5g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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