Chocolate Chip Shortbread Cookies ~

Buttery shortbread cookies studded with chocolate chips for a simple yet indulgent treat.

Table of Contents

Easy Chocolate Chip Shortbread Recipe

Classic shortbread is known for its rich, buttery flavor and texture that’s tender yet crumbly. These chocolate chip shortbread cookies keep the traditional melt-in-your-mouth feel but with the addition of chocolate. The smoothness of the butter pairs beautifully with the chocolate, making these cookies an easy sweet treat for a special occasion or with your everyday warm cup of coffee or tea.

Ingredients for Chocolate Chip Shortbread Cookies

You will need the following:

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1/2 cup granulated sugar
1 cup semi-sweet chocolate chips

Ingredient Notes

All-Purpose Flour – This gives the cookies their structure. Shortbread is naturally dense, so no need for extra leavening agents.
Baking Powder – A small amount of baking powder helps lift the cookies slightly without making them cakey.
Salt – A touch of salt brings out the sweetness of the chocolate and balances the flavors.
Butter – I used vegan butter. For best results, use unsalted butter and let it soften to room temperature. Softened butter helps create that signature tender, crumbly shortbread texture. Be sure it’s soft but not melted to avoid greasy cookies.
Granulated Sugar – White sugar is used here to maintain the light, crisp texture of the shortbread. If you want to use brown sugar, keep in mind that it could make the cookies softer and chewier, which might not achieve the same classic shortbread feel.
Semisweet Chocolate Chips – I like using regular chocolate chips for a nice contrast between the buttery dough and the chocolate chunks. Mini chocolate chips can be used if you want a more even distribution, or try dark chocolate chips for a richer flavor.

How to Make Chocolate Chip Shortbread Cookies

STEP ONE: Prep. Preheat the 300°F and line a baking sheet with parchment paper.
STEP TWO: Mix Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
STEP THREE: Cream Butter and Sugar. In the bowl of a stand mixer with a paddle attachment or a large mixing bowl with an electric hand mixer, cream together the softened butter and sugar on medium speed for about 1 minute, until it’s light and fluffy.
STEP FOUR: Combine the Dough. Gradually add the flour mixture to the creamed butter and sugar. Mix, scraping down the sides of the bowl as needed, until everything is fully combined. The shortbread dough will be thick and slightly crumbly.
STEP FIVE: Shape the Cookies. Roll or scoop the cookie dough into 1-inch balls, placing them at least 2 inches apart on the prepared baking sheet. Lightly press each ball to flatten it slightly.
STEP SIX: Bake the Cookies. Bake in the preheated oven for about 20 minutes, until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

FAQ

Can this recipe be made ahead? Yes, you can prepare the dough a day or two in advance and keep it refrigerated until you’re ready to bake. Just allow the dough to sit at room temperature for 10-15 minutes before shaping the cookies if it’s too firm.
Can I freeze these cookies? Absolutely! You can freeze the cookie dough balls before baking for up to 3 months. Simply place the frozen dough balls directly on the baking sheet and add an extra 2-3 minutes to the baking time. You can also freeze the baked cookies in a freezer bag, though they’re best when enjoyed fresh.
Can I add other ingredients like nuts or extracts? Definitely! Feel free to customize your shortbread cookies. Add a splash of vanilla extract or almond extract to the dough for extra flavor. Chopped walnuts or pecans also pair wonderfully with the chocolate chips and add a nice crunch.

Storage

Store cooled cookies in an airtight container at room temperature.

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