Chocolate Chip Shortbread Cookies (Easy, Buttery, 6 Ingredients)
Every cookie jar has a quiet fight going on. Half the family wants buttery shortbread. The other half wants chocolate chip. These chocolate chip shortbread cookies end the fight, because you get both in one cookie.
The cookies are crisp at the edges and sandy and tender in the middle, just like real shortbread. Then you bite into a melty chocolate chip. It is a simple, buttery shortbread with a sweet little surprise.
You only need 6 simple things, and you cut them out like sugar cookies. They are easy, cute and a great way to use up that bag of chocolate chips.
Why You Will Love This Recipe
- Only 6 simple ingredients
- Buttery shortbread and chocolate chips in every bite
- Cut-out rounds, so every cookie looks neat
- Quick 30 minute chill, no long wait
- Crisp edges with a soft, sandy middle
- Great for gift tins, bake sales and tea time
Ingredients
- Unsalted butter: 1/2 cup (115 g), softened
- Superfine sugar (caster sugar): 1/4 cup (50 g)
- All-purpose flour: 1 1/3 cups (175 g), plus extra for dusting
- Fine salt: 1 pinch
- Vanilla extract: 1/2 tsp
- Milk chocolate chips: 2/3 cup (100 g)
Ingredient Notes and Substitutions
- Butter: Real butter gives the best flavor. It should be soft enough to dent when pressed, but not melted.
- Sugar: Superfine sugar blends in smoothly. If you only have regular white sugar, pulse it in a food processor for a few seconds.
- Chocolate chips: Milk chocolate chips taste sweet and creamy. Semi-sweet or dark chocolate chips work well too. Mini chips are great if you want more chocolate in every bite. If you love chips in a softer cookie, try our Campfire Chocolate Chip Cookies.
- Flour: Weigh it if you can. Too much flour makes dry, crumbly cookies.
- Salt: Skip the salt if you use salted butter.
Step-by-Step Instructions
Step 1: Heat the Oven and Line the Tray
Heat the oven to 350°F (180°C). Line a large baking tray with parchment paper.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the soft butter and sugar until soft and creamy. This takes about 2 minutes.
Step 3: Make the Dough
Add the flour, salt, vanilla and chocolate chips. Mix until you have a firm dough. It will look crumbly at first, but it will come together.
Step 4: Knead and Roll
Turn the dough onto a lightly floured surface. Knead it gently until smooth. Roll it out to about 1/2 inch (1 cm) thick. The dough is a little crumbly, so go slowly.
Step 5: Cut the Rounds
Use a 2 1/2 inch (6 cm) round cutter to cut out the cookies. Gather the scraps, roll them again, and cut more rounds until the dough is used up.
Step 6: Prick and Chill
Place the rounds on the tray with a little space between them. Poke the tops with a fork. Chill the tray in the fridge for 30 minutes.
Step 7: Bake
Bake for 15 to 18 minutes, until the cookies are lightly golden.
Step 8: Cool the Cookies
Let the cookies cool on the tray for 5 minutes. Then move them to a wire rack to cool completely.
Tips for the Best Results
- Measure carefully. Shortbread only has a few ingredients, so small mistakes show.
- Roll the dough slowly. It is crumbly, so press any cracks back together with your fingers.
- Chill the cut cookies for the full 30 minutes. This helps them keep a neat shape.
- Do not overbake. Pull the cookies when they are lightly golden, not brown.
- Mix just until the dough comes together, so the cookies stay tender.
- Let the cookies cool all the way before you stack or store them.
Variations and Add-ins
- Mini chips: Swap in mini chocolate chips for chocolate in every bite.
- Dark chocolate: Use dark chocolate chips for a less sweet cookie.
- Chocolate dipped: Dip half of each cooled cookie in melted chocolate.
- Sprinkles: Press a few festive sprinkles on top before chilling.
- Almond note: Swap the vanilla for 1/4 tsp of almond extract.
What to Serve With It
- A hot cup of tea or chai
- A fresh cup of coffee
- A glass of cold milk
- A mug of hot chocolate
- A scoop of vanilla ice cream
- A cookie platter with Peanut Butter Cookies
Easy Chocolate Chip Shortbread Cookies
Ingredients
Method
- Heat the oven to 350°F (180°C). Line a large baking tray with parchment paper.
- Beat the soft butter and sugar in a large bowl until soft and creamy.
- Add the flour, salt, vanilla and chocolate chips. Mix to a firm dough.
- Turn the dough onto a lightly floured surface and knead gently until smooth. Roll it to 1/2 inch thick.
- Cut rounds with a 2 1/2 inch cutter. Re-roll the scraps and cut more.
- Place the rounds on the tray, poke the tops with a fork, and chill for 30 minutes.
- Bake for 15 to 18 minutes, until lightly golden.
- Cool on the tray for 5 minutes, then move to a wire rack to cool completely.
Notes
- Store the cooled cookies in an airtight container at room temperature for up to 5 days.
- The dough is crumbly, so press any cracks back together as you roll.
- Measure the flour and butter carefully for the best texture.
That is all it takes to settle the cookie jar debate. These chocolate chip shortbread cookies are buttery, crisp and full of melty chocolate. They are small cookies with big flavor.
Here is a fun idea. Stamp them out with a round cutter, tie a few in a clear bag with a ribbon, and hand them out as little gifts. Nobody turns down a buttery chocolate chip cookie.
Make a double batch while you are at it. They disappear fast.
For more chocolate chip cookie recipes you will love:
