If you have a craving for something buttery, crumbly, and absolutely irresistible, this Chocolate Chip Shortbread Cookies Recipe is your new best friend. These cookies combine the delicate richness of classic shortbread with sweet bursts of mini chocolate chips, creating a melt-in-your-mouth experience that is just perfect anytime you want a little homemade comfort. Whether you are baking for a festive occasion or just treating yourself, this recipe is straightforward and guaranteed to bring joy to every bite.
Ingredients You’ll Need
These simple yet essential ingredients are what make the magic happen in this recipe. Each one plays a crucial role in creating that perfect buttery texture, subtle sweetness, and those delightful chocolatey pockets.
- 1 cup unsalted butter, room temperature: Provides the rich, creamy base and tender texture that shortbread is famous for.
- 2/3 cup powdered sugar: Adds a fine sweetness without graininess, helping cookies stay light and melt-in-your-mouth.
- 1 teaspoon vanilla extract: Enhances the overall flavor depth and warmth in the dough.
- 1 egg yolk: Binds ingredients together while contributing to a soft, crumbly texture.
- 2 1/4 cups all-purpose flour: The structural backbone that keeps everything balanced and holds the cookies’ shape.
- 1/4 teaspoon salt: Highlights sweetness and balances the rich butter.
- 3/4 cup mini chocolate chips: Little pockets of chocolate that melt beautifully and add a delightful contrast to the buttery dough.
How to Make Chocolate Chip Shortbread Cookies Recipe
Step 1: Mix Dry Ingredients
Start by whisking together the all-purpose flour and salt in a medium bowl. This step ensures even distribution, which is key for consistent texture and flavor throughout your cookies.
Step 2: Cream Butter and Sugar
In a separate large mixing bowl or the bowl of your electric mixer, beat the unsalted butter and powdered sugar on medium speed for about 3 minutes. The goal here is to achieve a light and fluffy mixture that’ll give your cookies that irresistible melt-in-your-mouth quality.
Step 3: Add Flavor and Richness
With the mixer still running, pour in the vanilla extract and then add the egg yolk. These ingredients bind the dough and infuse it with lovely flavor. Mixing gently keeps the texture tender instead of tough.
Step 4: Incorporate Dry Ingredients and Chocolate Chips
Lower the mixer speed to low and slowly add your flour mixture. Blend just until combined—overmixing can toughen shortbread. Once the dough forms, fold in the mini chocolate chips evenly, embedding those sweet surprises throughout.
Step 5: Shape and Chill the Dough
Turn your dough onto a clean countertop and gently form it into a 10-inch log. Wrap it tightly in plastic wrap and chill in the refrigerator for 2 hours or until firm. This chilling step is critical: it helps the cookies hold their shape and develop their buttery crumb.
Step 6: Slice and Bake
Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. Using a serrated knife, slice your dough log into 1/4-inch thick rounds. Lay them about 1 inch apart on the baking sheets. Bake for 12 to 14 minutes until the edges just start to turn golden. Let the cookies cool on the sheets for 10 minutes before transferring to wire racks for complete cooling. This ensures they finish setting perfectly.
How to Serve Chocolate Chip Shortbread Cookies Recipe
Garnishes
While these cookies are lovely on their own, feel free to sprinkle a tiny pinch of flaky sea salt on top right before baking to add a contrasting savory touch that enhances the chocolate’s sweetness beautifully.
Side Dishes
Serve these shortbread cookies alongside a warm cup of coffee or rich hot chocolate for a cozy treat. They also pair wonderfully with creamy vanilla ice cream for a simple yet decadent dessert combo.
Creative Ways to Present
Try stacking them in a gift box with a ribbon for a charming homemade present. Or arrange them on a platter with fresh berries and edible flowers to wow guests at your next gathering. Their delicate look and chocolate chips make them easy to dress up.
Make Ahead and Storage
Storing Leftovers
Once completely cool, store your Chocolate Chip Shortbread Cookies Recipe treats in an airtight container at room temperature. They will stay fresh and soft for about a week, making them perfect to bake ahead for parties or holidays.
Freezing
You can freeze the dough log before slicing or the baked cookies themselves. Wrap tightly in plastic and store in a freezer-safe bag or container. Dough can be frozen up to 3 months, and baked cookies last about 1 month—just thaw at room temperature before serving.
Reheating
If you want to bring back that just-baked warmth, pop your cookies in a warm oven set to 300 degrees Fahrenheit for 5 minutes. This lightly reheats them without drying out the delicate shortbread crumb.
FAQs
Can I substitute regular chocolate chips instead of mini?
Absolutely! Regular-sized chocolate chips work fine, but mini chips distribute more evenly so every bite gets a hint of chocolate. If you use larger chips, you might get occasional bursts instead of consistent flavor.
Do I have to chill the dough?
Chilling is highly recommended. It helps solidify the butter, making the dough easier to slice and preventing the cookies from spreading too much. Plus, it enhances texture for that perfect crumbly shortbread feel.
Can I use salted butter in this recipe?
While unsalted butter allows you to control the salt level precisely, salted butter can be used if that’s what you have on hand. Just reduce or omit the added salt in the ingredients to keep the balance right.
How long do these cookies keep fresh?
Stored in an airtight container at room temperature, these Chocolate Chip Shortbread Cookies Recipe cookies remain fresh and delicious for up to one week. You can extend shelf life by freezing if needed.
Is there a gluten-free version of this recipe?
You can try swapping the all-purpose flour for a gluten-free flour blend that includes xanthan gum. Texture may vary slightly, but the buttery chocolatey goodness will still shine through.
Final Thoughts
Baking this Chocolate Chip Shortbread Cookies Recipe is like inviting a little buttery bliss into your kitchen. Whether you’re an experienced baker or just starting out, these cookies are simple to make and delightfully crowd-pleasing. Grab your ingredients, get that oven warmed up, and enjoy every crumbly, chocolate-speckled bite with the people you love most.
Print
Chocolate Chip Shortbread Cookies Recipe
- Total Time: 2 hours 29 minutes
- Yield: 24 Cookies
Description
These buttery, melt-in-your-mouth chocolate chip shortbread cookies are crumbly, rich, and loaded with chocolate. Simple to make and perfect for Christmas or any time of the year, they offer a deliciously sweet treat with a delightful texture that everyone will love.
Ingredients
Cookie Dough
- 1 cup unsalted butter, room temperature
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
Instructions
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour and salt. Set aside for later use.
- Cream Butter and Sugar: In the bowl of an electric mixer or a large mixing bowl, cream the room temperature butter and powdered sugar with an electric mixer set at medium speed for about 3 minutes, or until the mixture is light and fluffy.
- Add Vanilla and Egg Yolk: With the mixer running, add the vanilla extract, then the egg yolk, mixing to incorporate fully.
- Incorporate Dry Ingredients: Turn the mixer to low speed and gradually add the dry flour mixture. Mix only until just combined to avoid overworking the dough.
- Add Chocolate Chips: Stir in the mini chocolate chips by hand until evenly distributed throughout the dough.
- Form Dough Log and Chill: Turn the dough out onto a countertop and shape it into a 10-inch log. Wrap tightly in plastic wrap and chill in the refrigerator for about 2 hours or until firm.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a serrated knife, slice the chilled dough log into rounds approximately 1/4 inch thick.
- Arrange Cookies: Place the sliced cookie rounds on the parchment-lined baking sheets, spacing them about 1 inch apart to allow for slight spreading.
- Bake: Bake in the preheated oven for 12-14 minutes, or until the edges begin to turn a light golden brown.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheets for 10 minutes to firm up before transferring them to wire racks to cool completely.
Notes
- Ensure butter is at room temperature for easier creaming and better texture.
- Do not overmix after adding flour to keep the cookies tender.
- Mini chocolate chips work best to distribute chocolate evenly.
- Chilling the dough is essential to maintain cookie shape and texture.
- Slicing with a serrated knife helps achieve clean, even rounds.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
