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
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!
Excellent recipes. I made brownies, as well as cookies. So yummy.Thank you so much .
These are FANTASTIC! I have made them twice and yum!!
Blessed for the recipe! Thank you!
can I sub vegan butter sticks that are hard for the butter?
Yes, if you want to use a vegan substitute, the hard baking “butter” sticks are best.
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.
I took these to a holiday potluck and they were devoured. People were asking me to make them a batch and they would pay lol.
I made these yesterday and they are absolutely delicious!
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 are crazy good. I have been making them all holiday season, and people are loving them. I have been asked a couple times what bakery I bought them from! 🙂 I have using cake flour instead of all purpose. Super simple and so yummy!
Good morning
hi
its looked delicious
thankbyou
Yummy, yummy, delicious
Saw your video and thought it looked so interesting, decided to make them this afternoon but wasn’t really into the choc chips so tried chopped cranberries, orange peel and chopped walnuts… Instead of vanilla I used orange juice… Wow, they are delicious… I asked hubby who should I share these with and he said him… Will definitely make many times again… Thanks you so much for your videos…
I was a bit confused with the measurements as my interpretation of I cup of butter equaled 155g but then I saw it on the other weight conversion and it said 227g!
I had already gone with the 155g.
Came out okay though. Will use recipe again
This recipe is from Ina Garten “The Barefoot Contessa” except Ina uses granulated sugar and this recipe uses powdered sugar. Both are good, this one is softer. The texture with Ina’s recipe is more like a shortbread cookie..