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.
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.
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
- 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
- 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.
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
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…
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!
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.
Best choc-chip shortbread cookies, I’ve ever made. They are so yummy! Thank you for sharing this amazing recipe.
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.
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!
I love this recipe. It was super easy to make and we’re a huge hit. I’m definitely adding this to my Christmas cookie tray. Thank you for posting this. Could you suggest other simple cookies like this one?
These cookies are delicious with or without the chocolate dip..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!
Nicely done. The ziploc bag is a brilliant idea for uniform thickness. The cookies have a delicate texture and are a great base for many flavor combinations.
These cookies are, hands down, the best! My daughter has an egg allergy, so I was looking for a special cookie to make for her without egg. These cookies were an absolute hit with her – she has tagged them as her all-time favorite! I’ve made them multiple times and they come out perfect every time!
fabulous — perfect crunch! and the melted chocolate — yum!!!
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!
These are amazing! Sweet and crisp. I will make again.