Chocolate Chip Shortbread Cookies are all the goodness of melt-in-your-mouth shortbread combined with a little bit of chocolate. Ā 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.
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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.
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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!
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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.
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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. š 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.
Linda S says
Get parchment paper! When I finally discovered it I thought “where have you been all my life”? LOVE IT! You will never go back to foil.
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. š
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.
Mary Langlois says
Be sure to spoon the flour into the measuring cup and level it off.
If you dig the measuring cup into the flour you may be measuring more flour than the recipe calls for.
Kris says
Hello,
Has anyone tried making these gluten free? If so, what flour works best?
Thank you
Pauline says
Rachel, this recipe will be added to My Favourites board on Pinterest. YUMMY! Perfect, melt-in-your-mouth shortbread. Incredibly easy recipe to follow. I made two batches. One with chocolate chips, the other with white chocolate chips. Both were dipped in their corresponding chocolate type (dark or white). Don’t be tempted allow them to overstay their welcome in the oven. As soon as they turn golden, remove them. A perfect compliment to any Christmas Cookie baking list. Be sure to follow https://www.thestayathomechef.com Thanks for another successful day in the kitchen.
Sunita says
Hello, I loved the recipe. I wanna make chocolate chip shortbread cookies, for my sons birthday. Have one question. Can I make it in advance and keep it room temperature. How do I store it and how many days it remains fresh?? I reside in Doha Qatar and the temperature is here is hot.
Rachel Farnsworth says
Yes you can. I would put them in an airtight container once they are completely cooled and the chocolate has hardened. Cookies are best enjoyed within 3-5 days.
Sunita says
Thanks a lot.
Sarah says
Weird question…. are these cookies hard and crunch or soft?
Rachel Farnsworth says
hmmm, that’s actually a tough question. They are shortbread. They are hard, but as soon as you bite them they are soft and crumbly and melt in your mouth. Definitely not crunchy though.
Catherine says
Just made these for a cookie exchange . Love them. I wasn’t as precise in the dipping so they don’t look as pretty as yours but recipe was super easy to follow . This was my first time ever making cookies , so I’m pretty proud of myself
Susan says
How many cookies does it make
Rachel Farnsworth says
This recipe yields 16 to 20 cookies.
Tricia Simon says
Could these be made with granulated sugar or only powdered sugar?
Rachel Farnsworth says
You can turn granulated sugar into powdered sugar by blending it in a food processor or blender for about 30 seconds.
Christina says
Would it work to use mint extract instead of vanilla to the cookie and then a little to the chocolate dip?
Rachel Farnsworth says
Worth a try!
Mandeesh Chana says
Can I use cookie cutter for these?
Rachel Farnsworth says
Yes you can
Meredith says
Are the Ghirardelli melting wafers milk chocolate or dark chocolate? Iām having trouble finding milk chocolate. Thanks!
Rachel Farnsworth says
Dark chocolate
Hanah says
Will it do just fine if refrigerated over night?
Rachel Farnsworth says
Yes, you’ll be fine.
Clint says
I tried this with white chocolate chip and OMG! They turned out delicious š
Kim says
Been sitting on this recipe for a couple years now. Made them for the first time this afternoon and they turned out great! The only change I made was adding a tiny bit of leftover fresh sweetened coconut, and it was ground small with the dark chocolate when I broke the larger pieces down. They are all packed away in the large freezer now for the ultimate late night snack. š Thanks!
Denise says
Just finished making these – best shortbread recipe ever! Made the dough last evening, baked them off this morning and just dipped them. Perfect!
Jeanne Choberka says
Jeanne says
Can this recipe be made with Vegan salted butter? I want to send them to my Grandaughter for her birthday.
Rachel Farnsworth says
Worth a try! I don’t work with vegan substitutes very often so I have not tested that.
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
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.
Village Bakery says
Rachel, you’re the best. I made these for my son’s birthday and they loved them!
Elana kessler says
Do these freeze well?
Rachel Farnsworth says
Yes they do!
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.