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
- ⅔ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ 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 ¼ 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 ⅓ or ½ of the cookie and transfer to parchment paper to harden.
Jessica says
Thanks for the work you do Rachel!! Your recipees are so reliable and comes out beautiful and delicious. Please can you do me a favour by also including the measurements in Kg and ml like you did with your dinner rolls. Thanks
Amy says
love short bread. Dipped with chocolate sounds divine! Thank you for the recipe and I look forward to trying these!
Kelli says
Salted or unsalted butter?
Rachel Farnsworth says
Salted. Unsalted butter should only be used if a recipe specifically calls for it (usually with browning butter or pastry making). Some people choose to use unsalted butter because they are on a low sodium diet.
Kim says
In my mind I mentally said add salt. Then I forgot. Dang
Lise says
Do these freeze well?
Rachel Farnsworth says
They should!
Dianna says
Hello, this post showed up on my Facebook page today. It looks wonderful. I am wondering if there is a reason, other than better view for video, for using a hand mixer instead of a stand mixer. I have not done a lot of scratch baking and am having fun trying new recipes and techniques. Thank you for sharing this on your blog.
Rachel Farnsworth says
The honest truth? My stand mixer was somewhere else and I didn’t want to go get it. 🙂 Stand mixers are super convenient, but hand mixers work just fine for a lot of things.
Aj says
I dont have parchment paper. Can i bake on non stick sheet with cooking spray?
Rachel Farnsworth says
Yes, that should work. It’s not ideal, but it works.
susan salzman says
shortbread is my guilty pleasure!
Kim says
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.
Leonie says
This might be a daft question!! But is powdered sugar the same as icing sugar? Rather than say, caster sugar? I live in the U.K. Just wanted to make sure I’m not getting confused!x
Rachel Farnsworth says
Yes, they call it that in the UK
Joyce says
I love shortbread and chocolate do this is ideal. Never tried making shortbread do this will be my first. Thanks for sharing!
Joyce says
I love shortbread as well!!! Can this recipe work if I do not add chocolate chips, my grandson isn’t a chocolate lover. 🙁
Rachel Farnsworth says
Yes, you can certainly make it without chocolate chips.
Stacie says
Or make it with peanut butter chips
dawn polanco says
When I made these I left out the chocolate chips and used a half cup of finely chopped pecans .
Rebecca chambers says
These worked out great! It was my first time making shortbread but it was easy & they turned out beautifully! Thanks for the recipe, it’s a keeper!
Barbara says
So simple!! Making two batches. One with chocolate chips and chopped pecans, and one with almond flavoring and slivered almonds. Thank you!
Kim says
All purpose flour would that be plain or self raising flour in the uk
Rachel Farnsworth says
Plain flour.
Deborah Muldawer says
Cookies are super yummy but tend to fall apart when dipped in chocolate. Any suggestions?
Rachel Farnsworth says
Add a little less flour. Sounds like yours are just a bit too crumbly which comes from the flour.
Kris says
Hello,
Has anyone tried making these gluten free? If so, what flour works best?
Thank you