Chocolate chip shortbread cookies are so rich and buttery – they melt in your mouth!
This easy, one-bowl recipe makes a classic shortbread cookie recipe with the addition of mini chocolate chips. They’re sweet and irresistible.
These cookies are perfect for dipping, dunking, and sharing!
Chocolate Chip Shortbread Cookies
This is an old family recipe from my friend Toni and we’ve turned them into an easy slice-and-bake cookie. These definitely top our all time favorite cookies list!
- The shortbread cookie is rich with a buttery flavor.
- This recipe uses simple everyday ingredients you likely have on hand.
- They can be dipped in chocolate, or the additions can be changed, anything goes!
- Chocolate chip shortbread cookie dough freezes beautifully! Just double up the batch and freeze a log until ready to slice and bake!
Ingredients for Chocolate Chip Shortbread Cookies
Butter – Use unsalted butter for the best results. Butter adds to the flavor and texture, substitutions are not recommended.
Flour – Cake or pastry flour is recommended for a light, melt-in-your-mouth texture. See recipe notes for a substitution.
Powdered Sugar – Powdered sugar is easier to incorporate than granulated sugar and has a better texture.
Add-Ins and Variations
- Shortbread cookies are perfect for adding festive ingredients like chopped dried cranberries, dried cherries, or lemon zest.
- Mix it up with different chips such as white chocolate, peanut butter, or butterscotch. Add finely chopped almonds, walnuts, pistachios, and even macadamia nuts.
- Drizzle with melted chocolate and top with colorful sprinkles!
How to Make Chocolate Chip Shortbread Cookies
- Stir flour and mini chocolate chips together in a small bowl (this helps keep the chocolate chips well distributed).
- Whip butter until it’s smooth. Add the remaining ingredients, including the flour, per the recipe below.
- Shape the dough into a log and chill for an hour (this helps the cookies keep their shape).
- Slice and bake until the edges are just lightly browned. Cool on a wire rack.
Keeping Cookies Fresh
- Just like icebox cookies, and sugar cookies, chocolate chip shortbread cookie dough can stay in the refrigerator for up to 3 days until ready to bake.
- Keep chocolate chip shortbread cookies in a covered container at room temperature for up to 10 days.
- Add a slice of bread to absorb any moisture that might occur with temperature changes.
- Freeze raw or baked cookies in a zippered bag for up to 3 months.
More Chocolate Chip Faves
Chocolate chips are the perfect addition to almost any cookie recipe.
Chocolate Chip Shortbread Cookies
Equipment
Ingredients
- 1 ¾ cups cake flour
- ¾ cup semi-sweet mini chocolate chips
- ¾ cup unsalted butter softened
- ½ cup powdered sugar
- 2 teaspoons cold water
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- In a small bowl, mix flour and chocolate chips.
- In a large bowl, use an electric mixer to cream butter the until smooth. Gradually add in powdered sugar, beating until the mixture is fluffy, 2-3 minutes.
- Add water, vanilla, and salt until well combined. Using a wooden spoon, gradually mix in flour and chocolate chips.
- Shape the dough into a 1½-inch diameter log, about 1 foot long, and roll in parchment paper. Chill for 1 hour or up to 4 days.
- Preheat the oven to 325°F. Remove from the refrigerator and remove from the parchment paper.
- Slice the dough into ½-inch thick slices and place them 1-inch apart on an ungreased baking sheet.
- Bake until edges are very lightly browned, 18-22 minutes
- Transfer to a wire rack to cool completely.
Notes
- For best results, use unsalted butter.
- To ensure even slicing, chill the dough. The dough can be chilled for several days or frozen for later.
- Experiment with different types of chocolate chips or add nuts for a crunchy twist!
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cookies
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Hi Holly! Just wondering why you chose to wrap the dough log in parchment paper? I’ve seen it used as an outer wrap, over plastic wrapped dough, but never by itself before. Curious!
Thanks!
We used parchment because we found it easy in this case but either would work just fine Terry!