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. We’ve dipped these cookies in melted chocolate, but 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.
Do I need a stand mixer to make Chocolate Chip Shortbread Cookies
You will need either a hand mixer or a stand mixer for this recipe to adequate beat together the butter and powdered sugar.
Chocolate Chips:
We love adding chocolate chips to our shortbread cookies, but you can always make a plain shortbread cookie without them.
Can I use cookie cutters?
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.
Storage Instructions:
Store your cookies in an airtight container at room temperature for up to 5 days.
If you like this recipe, you may be interested in these other delicious cookie recipes:
- Nutella Stuffed Churro Cookies
- Easy Pecan Sandies
- Chocolate Kiss Cookies
- The Ultimate Bakery Style Chocolate Chip Cookie
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
So I used this to make the mini “ jingle bites” and it came out so freakin cute ! My squares did spread slightly but I’m pretty sure I should have left them chill longer ( I waited 20 mins ?) I really wanted to try them ??♀️! They took about 25 mins in my oven, for a lite golden bottom.
Can these be frozen for later?
Yes, that should work!
Drizzled the chocolate on instead of dipping. Won the family cookie bake off with these. Thank you!
Always happy to find your recipes whenever I go looking for a particular something. This one turned out as good as your dinner rolls and chocolate cake.
A couple of changes I made were to add a couple tablespoons of orange zest; and then I rolled the dough as a log (2) in toffee chips.
Thanks for the great recipes.
Awsome recipe my son loves these. I reduced the amount of flour and substituted it with a 1/4 cup of cornflour. It gives the cookies abit more of a soft texture inside and they become even more melt in the mouth.
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!
You added just slightly too much flour.
Mine check a lot when cutting them-I had them in the frig for about 1-1/2 – I do t know of that make them too hard that she I was cutting them – they would crack
Do these freeze well?
Yes they do!
Rachel, you’re the best. I made these for my son’s birthday and they loved them!
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
Sounds like you either measured your flour or liquid wrong.
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