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!

plated Chocolate Chip Shortbread Cookies

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!
flour , water , chocolate chips , salt , icing sugar , vanilla and butter with labels to make Chocolate Chip Shortbread Cookies

Ingredients for Chocolate Chip Shortbread Cookies

ButterUse 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

  1. Stir flour and mini chocolate chips together in a small bowl (this helps keep the chocolate chips well distributed).
  2. Whip butter until it’s smooth. Add the remaining ingredients, including the flour, per the recipe below.
  3. Shape the dough into a log and chill for an hour (this helps the cookies keep their shape).
  4. 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 on a plate with a glass of milk
5 from 20 votes↑ Click stars to rate now!
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Chocolate Chip Shortbread Cookies

Sweet and decadent, these chocolate chip shortbread cookies will hit all the right notes!
Prep Time 1 hour 3 minutes
Cook Time 22 minutes
Total Time 1 hour 25 minutes
Servings 20 cookies
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  • 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
  • ¼ teaspoon salt


  • 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.


Cake Flour: For the best results, use cake or pastry flour in this recipe. It produces a delicate texture. If you don’t have cake flour, you can use this cake flour substitute.
  • 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!
These cookies will keep at room temperature for up to 10 days. The raw cookie dough or cooked cookies will keep in the freezer for up to 3 months. 
5 from 20 votes

Nutrition Information

Calories: 164 | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 31mg | Potassium: 64mg | Fiber: 1g | Sugar: 6g | Vitamin A: 217IU | Calcium: 9mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cookies
Cuisine American
Chocolate Chip Shortbread Cookies with a bite taken out of one with a title
pile of Chocolate Chip Shortbread Cookies with a title
baked Chocolate Chip Shortbread Cookies with writing
Chocolate Chip Shortbread Cookies on a plate and in a stack with writing


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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  1. 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!

    1. We used parchment because we found it easy in this case but either would work just fine Terry!