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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!

A stack of Chocolate Chip Shortbread Cookies with mini chocolate chips and dipped in melted chocolate.

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.

I’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.

Rachel holds a rectangle shaped chocolate chip shortbread cookie dipped in melted chocolate

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!

A stack of Chocolate Chip Shortbread Cookies with mini chocolate chips and dipped in melted chocolate.
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!
Prep Time 1 hour 5 minutes
Cook Time 20 minutes
Total Time 1 hour 25 minutes
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.
Notes

Nutrition

Calories: 234kcal | Carbohydrates: 25g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 25mg | Sodium: 87mg | Potassium: 48mg | Fiber: 1g | Sugar: 14g | Vitamin A: 300IU | Calcium: 15mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip Shortbead Cookies
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Ken C.
December 27, 2019 8:02 am

5 stars
I made these last night. Great recipe. They’re fairly simple to make, and the results make me look like a pro. They are so rich. These are like something you would get at an upscale bakery or European pastry shop. They’re fun to make and they look really cool. (I drizzled on a little extra chocolate for good measure). The recipe didn’t specify what type of butter, so I used salted butter and it made them disappear before morning. Go figure.
Thanks again for another recipe that makes me look good.
Ken C.
Fort Worth TX

Brianne Barkley
November 19, 2020 1:46 pm

4 stars
Yummy but I think it really needs to be noted in the recipe to use salted butter OR to add 1/4 tsp salt.

I always use unsalted butter and I didn’t realize there was no salt until the dough was made, so I did try to add it but mixing salt into formed dough meant some cookies came out saltier than others…

Tony Owens
June 23, 2020 3:39 pm

5 stars
Really easy to make and delicious! Had guests over and served these for dessert with coffee. They could not say enough about them and wanted to know the name of the “Gourmet” store where we purchased them! Cannot say enough good things about this recipe!

Becky
December 26, 2019 9:43 am

5 stars
I made these for Christmas and they are really delicious – it’s a melt-in-your-mouth shortbread for sure. I cut them using a ravioli cutter / crimper for nice fluted edges.

Karen
October 6, 2020 9:08 pm

5 stars
Best choc-chip shortbread cookies, I’ve ever made. They are so yummy! Thank you for sharing this amazing recipe.

Jess
March 24, 2020 7:36 am

5 stars
First time making shortbread and this recipe was perfect and easy to follow. I found it easier to use my hands beating the butter and sugar and then folding the flour rather than a hand whisk as the dough was quite stiff. I also only chilled my dough for 30 mins wrapped in cling film then rolled it out between two pieces of baking parchment before cutting into shapes and baking which worked fine. Thanks for a great recipe!

Diane
December 31, 2018 11:23 am

5 stars
I just made these as star cutouts for New Year’s Eve tonight. I snuck a sample – they are very good! Great recipe!

Anne
January 4, 2021 10:13 am

I loved these. Tried something different by dipping them first in melted Ghirardelli (White chocolate) peppermint chunks and then after set dipped them, on just the tip, with melted dark chocolate. Made them the size recommended in the recipe but will cut them in 1” bars next time. Just don’t need that big of a cookie and easier to eat in the narrower size. Definitely a keeper!

Heather Ross
December 20, 2020 1:58 pm

5 stars
These are amazing! Sweet and crisp. I will make again.

Heather Ross
December 20, 2020 1:28 pm

5 stars
Delicious! Came out perfectly sweet and crisp. I will make again.

Debbie Morgans
December 19, 2020 5:08 am

5 stars
I can’t wait to make this one! Her recipes are super easy to follow and soooo delicious!

Antoinette
December 18, 2020 2:26 pm

Love this recipe. The technique of placing the crumbly dough in a bag makes quick work of the roll out. I may have kept them in the frig too long (just over 2 hrs) as they were difficult to cut. Great for the holiday cookie sharing. Thank you.

December 12, 2020 10:23 pm

Made these yesterday and my husband said this recipe is a KEEPER!! I did not add the mini chocolate chips. I did however, dip half of my cookies in the melted chocolate and left some cookies just plain. I like the ones with the melted chocolate ends better. This recipe is super simple and I feel like such a success in the kitchen. Thank you Rachel for helping me feel so confident.

Tina
December 9, 2020 2:26 pm

I made these exactly according to the recipe. Refrigerated for 2 hrs. They fell apart. Put them back together and froze for an 1 hour. They fell apart again. What did I do wrong? I had high hopes got this recipe! 😢

Merf
December 19, 2020 8:52 am
Reply to  Tina

Try them again. Not to make you feel bad 🙂 but I am not a baker and it worked for me. The only problem I had was I was not very good at cutting them evenly so I had a bunch of mis-shaped and sized cookies. I am trying again today think I have a better strategy for cutting.

Pam Sleeman
December 6, 2020 7:26 pm

5 stars
My entire family and friends absolutely love these cookies!
Thank you so much😀

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