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Easy Chocolate Chip Shortbread Cookies

Buttery chocolate chip shortbread cookies made with 6 simple ingredients. This easy cut-out recipe gives crisp, tender cookies with melty chocolate chips, perfect for tea time and gift tins.
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Prep Time 40 minutes
Cook Time 18 minutes
Chill Time 30 minutes
Total Time 1 hour 28 minutes
Servings: 10 cookies
Course: Dessert
Cuisine: British
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/4 cup superfine sugar
  • 1 1/3 cups all-purpose flour
  • 1 pinch fine salt
  • 1/2 tsp vanilla extract
  • 2/3 cup milk chocolate chips

Method
 

  1. Heat the oven to 350°F (180°C). Line a large baking tray with parchment paper.
  2. Beat the soft butter and sugar in a large bowl until soft and creamy.
  3. Add the flour, salt, vanilla and chocolate chips. Mix to a firm dough.
  4. Turn the dough onto a lightly floured surface and knead gently until smooth. Roll it to 1/2 inch thick.
  5. Cut rounds with a 2 1/2 inch cutter. Re-roll the scraps and cut more.
  6. Place the rounds on the tray, poke the tops with a fork, and chill for 30 minutes.
  7. Bake for 15 to 18 minutes, until lightly golden.
  8. 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.