If you adore the buttery melt-in-your-mouth goodness of shortbread and the sweet surprise of rich chocolate in every bite, this Chocolate Chip Shortbread Cookies Recipe is about to become your new favorite go-to treat. Perfectly tender with just the right amount of chocolate chips scattered throughout, these cookies combine the simplicity of classic shortbread with a delightful twist that will have you reaching for more. They bake up beautifully pale with lightly golden edges, delivering a soft, crumbly texture that’s utterly irresistible.
Ingredients You’ll Need
To whip up this Chocolate Chip Shortbread Cookies Recipe, you’ll only need a handful of simple, high-quality ingredients that work together to create the perfect balance of flavor and texture. Each component plays its own starring role—rich butter for tenderness, powdered sugar for smooth sweetness, and mini chocolate chips for bursts of chocolate joy.
- Unsalted butter, 1 cup softened: Using unsalted butter allows you to control the saltiness while providing that essential creamy richness.
- Powdered sugar, 2/3 cup: This finely ground sugar ensures a soft texture and delicate sweetness without any grittiness.
- Vanilla extract, 1 teaspoon: Adds a warm, aromatic depth that elevates the cookie’s flavor.
- All-purpose flour, 2 cups: The main structure builder, it gives the cookies their tender crumb.
- Salt, 1/4 teaspoon: Just a pinch to balance the sweetness and enhance the flavors.
- Mini chocolate chips, 3/4 cup: Smaller chips melt beautifully into every bite, ensuring chocolate in every nook and cranny.
How to Make Chocolate Chip Shortbread Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 325°F and line two baking sheets with parchment paper to prevent sticking and promote even baking. This gentle temperature is perfect for baking shortbread cookies slowly, allowing them to develop that classic tender crumb without browning too fast.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and powdered sugar together until the mixture is light, fluffy, and creamy. This step is crucial because it aerates the butter, contributing to the cookie’s airy texture and rich flavor.
Step 3: Add Vanilla
Mix in the vanilla extract until it’s fully combined, infusing the dough with a lovely aromatic note that complements both the buttery base and the chocolate chips.
Step 4: Incorporate Dry Ingredients
Slowly add the flour and salt to the butter mixture. Stir just until a soft dough forms—avoid overmixing here as it can result in tougher cookies. You want a tender, crumbly shortbread dough that holds together well.
Step 5: Fold in Chocolate Chips
Gently fold the mini chocolate chips into the dough, making sure they’re evenly distributed but without squashing them. This ensures every cookie delivers those little pockets of melty chocolate.
Step 6: Shape and Bake
Scoop tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on your prepared baking sheets. Flatten each ball slightly with the bottom of a glass or your fingers. Bake for 14 to 18 minutes or until the edges are just beginning to turn a light golden color. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Chocolate Chip Shortbread Cookies Recipe
Garnishes
While these cookies are perfect as they are, adding a light dusting of powdered sugar just before serving can make them feel festive and extra inviting. Another fun option is to drizzle some melted dark or white chocolate on top for a pretty finishing touch.
Side Dishes
Chocolate Chip Shortbread Cookies pair wonderfully with a warm cup of coffee or tea, making them an excellent choice for afternoon snacks or casual get-togethers. If you want to elevate your dessert experience, serve alongside vanilla ice cream or custard for a decadent treat.
Creative Ways to Present
Consider stacking several cookies tied with a colorful ribbon for a charming gift or party favor. You could also sandwich a thin layer of chocolate ganache or flavored buttercream between two cookies for an indulgent twist that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
You can keep leftover cookies fresh in an airtight container at room temperature for up to a week. Just be sure to layer them between sheets of parchment paper to prevent sticking and preserve their tender texture.
Freezing
These shortbread cookies freeze beautifully. Store them in a freezer-safe container or bag for up to three months. When you’re ready to enjoy, simply thaw at room temperature for a couple hours. They’ll taste just as fresh and delicious.
Reheating
If you want to warm up your cookies, pop them in a preheated oven at 300°F for about 5 minutes. This lightly reheats the cookies without drying them out and gives the chocolate a nice melty touch.
FAQs
Can I use regular chocolate chips instead of mini chips?
Absolutely! Regular chocolate chips can be used, though chopping them slightly is recommended so that the chips are better distributed and melt evenly throughout the cookies.
How do I ensure my shortbread cookies stay tender and crumbly?
Be careful not to overmix the dough once the flour is added. Also, baking at a lower temperature and avoiding overbaking is key to maintaining that classic soft and crumbly texture.
Can I substitute the powdered sugar with granulated sugar?
Powdered sugar is preferred here because it dissolves easily and contributes to the cookies’ delicate texture. Using granulated sugar may result in a grainier texture, so it’s best to stick with powdered sugar.
What if I want to make these cookies dairy-free?
Try swapping the unsalted butter for a high-quality dairy-free margarine or coconut oil. Keep in mind that this may slightly change the flavor and texture, but it can still yield delicious results.
How should I store the Chocolate Chip Shortbread Cookies Recipe if I want them crisp?
If you prefer a crisper cookie, store them in an airtight container at room temperature with a slice of bread inside. The bread helps maintain crispness by absorbing any excess moisture.
Final Thoughts
There’s something truly special about this Chocolate Chip Shortbread Cookies Recipe that feels both nostalgic and fresh at the same time. Whether you’re baking for a cozy night in or a festive gathering, these cookies offer buttery richness with delightful chocolate surprises in every bite. I encourage you to try this recipe soon—you might just find yourself baking these sweet treasures again and again!
Print
Chocolate Chip Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously buttery and tender Chocolate Chip Shortbread Cookies that are easy to make and perfect for any occasion. These cookies combine the classic rich texture of shortbread with bursts of mini chocolate chips, creating a melt-in-your-mouth treat ideal for holiday gatherings or an everyday sweet snack.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper to prevent the cookies from sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter together with powdered sugar until the mixture is light, fluffy, and creamy, which helps to create the smooth texture of the cookies.
- Add Vanilla Extract: Mix in the vanilla extract thoroughly to infuse the dough with a rich, aromatic flavor.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing just until a soft dough forms. Avoid overmixing to maintain tenderness.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the dough to evenly distribute them without breaking the chips or overworking the dough.
- Shape Cookies: Using a tablespoon, scoop portions of dough and roll each into a ball. Place them on the prepared baking sheets about 2 inches apart to allow room for spreading.
- Flatten Dough Balls: Slightly flatten each dough ball using the bottom of a glass or your fingers to create the classic shortbread cookie shape.
- Bake: Bake in the preheated oven for 14 to 18 minutes, until the edges are set and just beginning to turn a light golden color. This ensures a tender, buttery texture inside.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, allowing them to firm up perfectly.
Notes
- Do not overbake the cookies; they should remain pale with lightly golden edges for the ideal tender shortbread texture.
- Mini chocolate chips work best for an even distribution and delicate texture, but you can use regular-sized chips if you chop them slightly.
