Chocolate Chip Shortbread Cookies are all the goodness of melt-in-your-mouth shortbread combined with a little bit of chocolate. Your family will love these easy tasty cookies!
These cookies look so fancy and impressive, but guess what? They only require a handful of ingredients and are super easy to make. You’ve got to love that! On top of all that, they are also super tasty. These are great for a tea party, baby shower, brunch, or just for a regular old treat.
MY OTHER RECIPESI’ve dipped these cookies in melted chocolate. Specially, I used Ghirardelli’s melting wafers. You can use chocolate chips too, but wafers are just so easy to work with. You also don’t have to dip them in chocolate at all. It adds a fun and fancy finishing touch and a higher chocolate content, but you can also have these cookies plain as well.
These cookies hold their shape which means you can cut them in squares or rectangles as shown, or you can use cookie cutters to come up with your own shape. Smaller cookie cutters may require a slightly shorter cooking time so be sure to watch them closely.
Watch the video below for a demonstration of this recipe. I have my own cooking show on YouTube where I walk you through all of my recipes. There’s hundreds of them already on my channel so feel free to binge watch!
Chocolate Chip Shortbread Cookies
Chocolate Chip Shortbread Cookies
Ingredients
- 1 cup butter softened
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup mini chocolate chips
- 8 oz melting chocolate wafers
Instructions
- In a large mixing bowl, use a hand mixer to beat together butter and powdered sugar until light and fluffy. Add in vanilla extract and beat until combined.
- Add in flour and mix just until flour disappears. Fold in mini chocolate chips.
- Transfer dough to a gallon-sized resealable plastic bag, or place between two layers of plastic wrap. Roll until 1/4 inch thick. Refrigerate on a flat surface until firm, about 1 to 2 hours.
- Remove dough from plastic and use a butter knife to cut into equal-sized squares or rectangles. Transfer cut pieces to a parchment lined baking sheet.
- Bake at 325 degrees for 18-20 minutes, until edges are just lightly kissed with brown.
- Melt dipping chocolate in a small microwave safe bowl by microwaving on high for 30 seconds at a time, stirring between. Dip cookies in chocolate covering 1/3 or 1/2 of the cookie and transfer to parchment paper to harden.
Nutrition
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Diane says
I just made these as star cutouts for New Year’s Eve tonight. I snuck a sample – they are very good! Great recipe!
Debbie Fowler says
Loved this cookie. Easiest recipe too.
NRS says
Can’t wait to try these! Rachel, do you spoon and level the flour and sugar or dip and sweep? Thanks!
Rachel Farnsworth says
Dip and sweep.
NRS says
I used unsalted butter and added 1/2 teaspoon of salt. Delicious!!!!
Kristine says
Salted or in salted butter?
Rachel Farnsworth says
Either will work in this recipe.
Heather says
So I used this to make the mini “ jingle bites” and it came out so freakin cute ! My squares did spread slightly but I’m pretty sure I should have left them chill longer ( I waited 20 mins 😬) I really wanted to try them 🤷🏽♀️! They took about 25 mins in my oven, for a lite golden bottom.
Kaye Clark says
Can these be frozen for later?
Rachel Farnsworth says
Yes, that should work!
Shilo says
Drizzled the chocolate on instead of dipping. Won the family cookie bake off with these. Thank you!
Bix Santana says
Always happy to find your recipes whenever I go looking for a particular something. This one turned out as good as your dinner rolls and chocolate cake.
A couple of changes I made were to add a couple tablespoons of orange zest; and then I rolled the dough as a log (2) in toffee chips.
Thanks for the great recipes.
SR says
Awsome recipe my son loves these. I reduced the amount of flour and substituted it with a 1/4 cup of cornflour. It gives the cookies abit more of a soft texture inside and they become even more melt in the mouth.
Caren H says
I made these last night and refrigerated them. This morning I went to cut them and they crumbed when cut. I got a few pieces that weren’t broken, but many are just pieces. Why did this happen? Thanks. They are in the oven right now, can’t wait to taste!
Rachel Farnsworth says
You added just slightly too much flour.
Elana kessler says
Do these freeze well?
Rachel Farnsworth says
Yes they do!
Village Bakery says
Rachel, you’re the best. I made these for my son’s birthday and they loved them!
Ai Ching Chng says
Hi Rach, when I mixed in the flour to the beaten/creamed butter with sugar, the mixture was not crumbly. Instead it is very soft or creamy. What was wrong?
Thanks
Rachel Farnsworth says
Sounds like you either measured your flour or liquid wrong.
Jonathan says
From the UK so I don’t have a fahrenheit oven but I converted the temperature to celsius and these took a lot longer than 20 minutes to cook. They definitely weren’t too thick either. If anything they were thinner than what I wanted. Still tasty though