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Chocolate Chip Shortbread

This Easy Chocolate Chip Shortbread Recipe is buttery, and loaded with mini chocolate chips! Only 5 ingredients necessary for a chocolate-twist on a classic shortbread recipe.

I partnered with my friend’s at Bob’s Red Mill on this Chocolate Chip Shortbread recipe. I only partner with brands that I love and use in my own kitchen. Thank you for supporting the brands that make this website possible.

Chocolate Chip Shortbread Cookies are a buttery, melt in your mouth twist on classic shortbread! Doesn’t chocolate just make everything a little more…delicious? Of course if you don’t love chocolate (WHO? WHAT?) you can always make my 3 Ingredient Shortbread, which is also completely delicious in its own way. But of course, it’s Day 3 of my 12 Days of Christmas Cookies series, and I wanted to make a shortbread recipe that was not only classic, but also festive! Mission accomplished with this chocolate chip shortbread!

East Chocolate Chip Shortbread is a great cookie recipe

Shortbread is one of those recipes where the quality of the ingredients is very important. The flavors of the ingredients really shine through, so this isn’t a recipe to cut corners on! Use high quality butter, vanilla and of course, flour. I LOVE Bob’s Red Mill Unbleached All Purpose Flour, which is what I used in this shortbread recipe. It’s unbleached, unbromated, enriched baking flour milled from high quality North American wheat. It’s perfect to use in cakes, cookies, yeast breads, biscuits, muffins…literally everything.

Bob’s Red Mill products are also certified Kosher, and made with ingredients grown from non-GMO seeds. So, beyond being flavorful, I feel good about the ingredients that I use to feed my family.

Use Bob's Red Mill All Purpose Flour in Chocolate Chip Shortbread

How to Make Chocolate Chip Shortbread

There are two ways to make these shortbread cookies, which I’ve noted in the recipe below. You can roll out your dough, cut it into shapes and THEN chill it, OR you can chill the dough then roll it out and cut it into shapes. Either way will work!

If you want a more precise edge, cutting the dough into shapes and then chilling it is the method you might want to try. If the edges aren’t as important to you, roll it out after it’s chilled. In the pictures of the cookies I chilled the dough before rolling it out, just so you have an idea of what to expect!

Easy Chocolate Chip Shortbread Recipe

You could even drizzle these chocolate chip shortbread cookies with some melted chocolate for an even prettier presentation!

The buttery, tender texture of these cookies is undeniable! The bottoms will get slightly golden brown, which only adds to the depth of flavor. A classic cookie recipe for sure!

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Tender, easy chocolate chip shortbread recipe

Chocolate Chip Shortbread

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 20 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Description

Classic shortbread gets a chocolate twist!


Ingredients

Scale
  • 1 cup salted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour (I used Bob’s All Purpose Unbleached flour)
  • 2/3 cup mini chocolate chips

Instructions

  1. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, sugar and vanilla together for 2 minutes. Turn the mixer to low and slowly add in the flour, mixing until just combined.
  2. Stir in the chocolate chips evenly.
  3. Transfer the dough to a zip-top bag and chill for at least 2 hours. Alternately, you can roll your dough out now and cut into shapes, and then chill the dough. Both methods are effective.
  4. Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
  5. Roll dough out into a large square, 1/3-inch thick. Cut the dough into squares using a knife, or you could use cookie cutters.
  6. Place on baking sheet and bake for 18-20 minutes.
  7. Transfer to a wire rack to cool completely.

Notes

store airtight at room temperature for up to 5 days

Nutrition

  • Serving Size: 1 cookie
  • Calories: 153
  • Sugar: 5.4 g
  • Sodium: 78 mg
  • Fat: 9.6 g
  • Carbohydrates: 15.3 g
  • Protein: 1.4 g
  • Cholesterol: 24.5 mg

Keywords: shortbread, cookies, christmas cookies, chocolate chip

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Make sure not to miss any of the cookies in my 12 Days of Christmas Cookies Series!

12 Days of Christmas Cookies

Day 1: Easy Sugar Cookies Recipe

Day 2: Crock Pot Peppermint Pretzel Candy

Day 3: Chocolate Chip Shortbread

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60 comments on “Chocolate Chip Shortbread”

  1. dani camporelli

    Made this and followed the recipe using Google to individually convert all measurements to grams, followed the “1, 2 3” ratios, baked it at the right temp for 18 minutes, was scared of overbaking it, and the end result was that the bottoms aren’t golden, they are as if butter melted on the bottom, as if they are underbaked. they don’t fall apart like shortbread should. it’s really annoying because i bake all the time, and i followed the recipie, and they just didn’t come out like they are supposed to be. It would have been helpful if the person who posted the recipe better explained how to tell when these are done in the oven. Too much room for error if you don’t say. All you had to say was something like “bottoms should look a bit golden” before taking out of oven. But you said nothing. Apart from that, these were easy to make and you don’t need to let the dough sit for 2 hours, either. you can easily handle it straight away. if i make these again i will bake them for 20 minutes at least, possibly more. so if you do make these, DO NOT TAKE OUT OF OVEN TOO EARLY – LOOK FOR GOLDEN BOTTOM FIRST

    1. The ratios aren’t 1,2,3. They’re 1,2,4.

      1 part sugar
      2 parts butter
      4 parts flour.

      This might be why your recipe fell apart.

    1. dani camporelli

      you need to Google each item separately to ensure that you get the right conversion, because there is not one single chart for grams. amount in grams depends on what the item is. butter converted might be different to flour. so just google “1 cup of butter converted to grams” to get an accurate answer for butter, then do the same for flour. if you go by some generic chart, you will get your amounts wrong. this recipe, to work, needs you to have a 1:2:3 ratio – sugar, butter, flour. 1/2 cup sugar, 1 cup butter, 2 cups flour. otherwise you won’t get shortbread texture.

  2. Does anyone else have an issue with the dough being too sticky? Even after chilling it, I found that the dough stuck to my fingers and I was unable to roll it!

    1. dani camporelli

      my dough wasn’t sticky at all. i was able to work with it right after i had mixed the ingredients. you may have gotten your conversions wrong.

  3. David John Craven

    If you use a shortbread mold, the cooking time is way off. It should be about 50 minutes, not 20 minutes.

    1. dani camporelli

      i wish i had read your comment before i baked these, because i left mine in the oven 18 minutes, and they are underdone. i get very annoyed when the person who leaves a recipe isn’t accurate or crystal clear in their instructions

    1. dani camporelli

      yes. my dough was easy to handle right after mixing ingredients. but because instructions for baking were off, my shortbread came out underbaked. cheers.

    1. Sure 🙂 You might want to add a little kosher salt to the dough, 1/2 teaspoon… or you can sprinkle the top with flaked sea salt!

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