Chocolate Chip Shortbread Cookies
Oh, yum. If I have to choose a favorite chocolate recipe, mini chocolate chip shortbread cookies would certainly be in the running. The appeal of this cookie? Few ingredients. Simple to mix and bake. Freezes great. Perfect shortbread taste with just the right amount of chocolate. Wows everyone.
When I bake chocolate chip shortbread cookies, I almost always make a double batch – one for now and one for the freezer. This shortbread cookie defrosts so quickly, that I love to have them on hand for company. They are always a hit. My cousins will devour these cookies by the handful!
These cookies don’t necessarily look like much, but bake them before you make your decision. I think it is a perfect chocolate twist on a classic shortbread cookie.
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Here’s my easy Chocolate Chip Shortbread Cookies Recipe.
Chocolate Chip Shortbread Ingredients:
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
2 cups flour
1 cup semi-sweet chocolate chips
Directions for Making Shortbread Cookies with Chocolate Chips:
Preheat oven to 350 degrees.
Cream butter and powdered sugar in large mixer bowl until creamy. Beat in vanilla.
Gradually beat in flour. Stir in chocolate chips.
Roll dough into 1-inch balls. Place on ungreased cookie sheet.
Bake for 10 to 12 minutes or until set and light golden brown on bottom. Cool for 2 minutes on baking sheet before removing to wire racks to cool completely.
Additional Notes:
Use butter. While margarine can work in some cookies, shortbread needs to be made with butter. The flavor is worth it.
Do not melt your butter completely. Make sure your butter is softened, but NOT melted. The texture and shape of your cookies will not be the same if you melt the butter. Trust me. I’ve done it before when I was in a hurry. Oops!
I use anywhere from 1 to 1 1/2 cups of chocolate chips in each batch of cookies. It depends on how many bits of chocolate you want in your shortbread. Did you know you can actually buy Ghiradelli’s semi-sweet chocolate chips on Amazon for cheaper than in the store? I have started buying these bags for my chocolate baking.
Do shape these balls by hand. I love my cookie scoops but these shortbread cookies do best when rolled by hand. They will not spread much when baking, so I can fit 16 cookies on one baking sheet.
These shortbread cookies won’t brown like other cookies so just go by the time limit. There are no eggs in shortbread, so you don’t have to worry about the “doneness.” I always use air bake cookie sheets when baking cookies, so my cookies never get crispy or brown. I love my air bake cookie sheets (these exact ones)!
Be sure to share this recipe when you share the cookie, because you’ll be asked for it!
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Chocolate Chip Shortbread Cookies
This easy chocolate chip shortbread cookies recipe is sure to delight your friends and family. Only 5 ingredients needed for this delicious shortbread cookie!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 32 cookies 1x
- Category: Cookies
- Cuisine: American
Ingredients
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla
- 2 cups flour
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Cream butter and powdered sugar in large mixer bowl until creamy.
- Beat in vanilla.
- Gradually beat in flour.
- Stir in chocolate chips.
- Roll dough into 1-inch balls. Place on ungreased cookie sheet.
- Bake at 350 degrees for 10 to 12 minutes or until set and light golden brown on bottom. Cool for 2 minutes on baking sheet before removing to wire racks to cool completely.
Notes
These cookies freeze great! Layer cookies in an airtight container with waxed paper in between layers.
Nutrition
- Serving Size: 1 cookie
- Calories: 127
- Sugar: 5.9g
- Sodium: 41mg
- Fat: 7.8g
- Saturated Fat: 4.9g
- Carbohydrates: 12.9g
- Fiber: 0.2g
- Protein: 1.4g
- Cholesterol: 15mg
Keywords: chocolate chip shortbread cookies
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These are always a hit! Love them and the memories of my friends who first introduced them to me so many years ago.
★★★★★
My husband does not like chocolate chip cookies so I thought I would try these instead for Christmas. He loves these cookies!
★★★★★
I’ve made these twice. They’re delicious! I added slivered almonds and almond extract as my husband loves chocolate and almonds together. Thanks for this recipe. Big hit!
★★★★★
These cookies are really good. They have become a Christmas tradition now in my home.
★★★★★
Awesome recipe.
★★★★★
Absolutely delicious! Super easy and so yummy.
★★★★★
These cookies are AMAZING!!!! You have that perfect blend of crumbly, buttery, shortbread and then the beautiful melty chocolate ❤❤
★★★★★
oh my gosh!! these are so good!!! they melt in your mouth & only thing I did different was added a extra tsp of vanilla
★★★★★
Melt in your mouth delicious! Such an easy shortbread cookie to make with such wonderful results. My favorite go to recipe for something different than traditional chocolate chip cookies.
★★★★★
Easy peasy and Delish! Will be making this a staple!!!
★★★★★
Turned out beautiful! Very tasty. Baked a little less than suggested.
★★★★★
These were sooo yummy. Melt in your mouth. 😋 I flattened my second batch though. A very easy recipe too.
★★★★★
Ok, so I found this recipe the other night and I know it was from God! They are literally the BEST cookies I’ve ever had (and I’m a big cookie person). I have given the recipe to so many of my friends to spread this love <3. This perfect buttery melty beauty, combined with the warm, liquid chocolate is a flavor my mouth loves! Thank you so much for this recipe <3
Can I freeze the dough ? Thanks!
I’ve never frozen just the dough, but if you rolled the cookies first and then frozen then before baking, I think you could. I bake them first and then freeze. They freeze great that way!
I love shortbread and love chocolate chip cookies, so these sound like the absolutely perfect cookie to me. I can’t wait to give them a try!
I hope you enjoy them, Lydia! They really are simple and delicious, and of course, I love a cookie that freezes well too!