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Make this chocolate chip shortbread cookie recipe and you can expect buttery and delicious shortbread cookies with sweet chocolate morsels and a soft, crumbly texture. They’re a fun twist on classic shortbread and are perfect for dipping and dunking in a glass of milk. They really are melt in your mouth cookies and one is never enough!
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A wonderful addition to your tea party, holiday cookie tray or simple treats with a warm cup of coffee, this chocolate chip shortbread cookie recipe is easy to make with just a handful of ingredients. They’re buttery with a hint of caramel and a wonderful sandy, crumbly texture just like the classic shortbread recipe.
Why You’ll Love These
- Easy to make: There’s nothing difficult about this chocolate chip shortbread cookie recipe with mini chocolate chips. It’s an easy cookie recipe with simple ingredients.
- Perfect shortbread cookie texture: Although there are plenty of different cookie recipes to choose from, shortbread has a dense, sandy, crumbly texture that’s unique, so if you love buttery chocolate chip shortbread cookies, you’ll adore these.
- Great for any occasion: These are always good. Whether you want to make Christmas cookies, a classic shortbread recipe with a twist or you simply want to try a new recipe, I highly recommend making these.
Chocolate Chip Shortbread Ingredients
Most of the ingredients you need for these melt in your mouth cookies are probably already in your pantry. You need salted butter, sugar (powdered, brown and white), flour, salt, vanilla, milk chocolate chips, and mini chocolate chips.
How to Make a Chocolate Twist on a Classic Cookie Recipe
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cream the butter: Beat the butter with the powdered sugar and brown sugar, and the salt, until smooth and fluffy, using a hand mixer.
Add more ingredients: Mix in the vanilla extract and then the flour, and then the chocolate chips.
Shape the dough: Press the shortbread cookie dough into a rectangle on a sheet of wax paper or parchment paper, then put more wax paper on top and roll it out to about ½-inch thick.
Chill the dough: Refrigerate the chocolate chip shortbread dough for half an hour or until hard and cold.
Cut out the cookies: Cut 4-inch x 1-inch cookies using a sharp knife.
Bake them: Give the cookies about 20 or 25 minutes in a preheated oven, until they are starting to turn golden, before letting them cool on a wire rack.
Substitutions and Variations
You don’t have to use milk chocolate chips and mini chocolate chips, although the contrast is really good. You could stick to one type of chocolate chip or chocolate chunks or even try something else such as white chocolate.
For a different presentation, you could dip or drizzle with melted chocolate.
What to Serve with Chocolate Chip Shortbread Cookies
These are nice dunked into a cold glass of milk or a hot cup of coffee. They make a nice pick-me-up if you’re flagging mid-afternoon, or you can package them in cellophane as gifts. You might also like chocolate chip sandwich cookies, Italian chocolate roll cookies or perhaps you’re more into canestrelli cookies which look like cute little flowers.
Storage Instructions
Store: Shortbread keeps for a few days in an airtight container at room temperature or maybe twice that long in the refrigerator.
Freeze: Freeze them in an airtight container or freezer bags for up to 3 months.
Shortbread Chocolate Chip Cookie FAQs
How can you tell when they’re perfectly baked?
If you don’t bake shortbread cookies enough, they won’t have that dry, sandy, crumbly texture they’re supposed to have. When baked too long, they might burn. If you do notice them browning too quickly, just turn the oven down a bit. They’re golden brown and crumbly when perfectly cooked.
Can I make the dough ahead of time?
Chocolate chip shortbread cookie dough can be prepared in advance. For the best results, when cutting out the cookies it should be cold anyway, so feel free to make it up to a day ahead, wrap in plastic wrap and refrigerate until required.
If it crumbles when you try to cut the cookies, let it warm up a little so it’s easier to work with. It should be somewhere between refrigerator temperature and room temperature.
Chocolate Chip Shortbread Cookies
Easy Chocolate Chip Shortbread Cookie Recipe
5 from 43 votes
Course: Sweets
Cuisine: American
Keyword: Cookies
Prep Time: 1 hour hour
Cook Time: 25 minutes minutes
Total Time: 1 hour hour 25 minutes minutes
Servings: 24 cookies
Calories: 198kcal
Author: Bella Bucchiotti
Indulge in buttery, chocolatey goodness with this shortbread cookie recipe! Crumbly texture, and perfect for dunking in milk, coffee or tea.
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Ingredients
- 1 ¼ Cup salted butter softened
- ½ Cup powdered sugar
- ½ Cup light brown sugar
- 2 ¼ Cup all purpose flour
- ½ Teaspoon salt
- 1 Teaspoon vanilla extract
- ½ Cup milk chocolate chips
- 1/3 Cup semisweet chocolate chips mini
- 2 Tablespoons granulated sugar
Instructions
In a large mixing bowl combine the softened butter, powdered sugar, brown sugar and salt. Beat with an electric mixer until light and smooth.
Add the vanilla and beat until combined.
Sift in the flour and mix until no white flour is visible and the dough is clumpy and crumbly.
Add both of the chocolate chips and mix one last time. The dough should still be clumpy and crumbly.
Turn the dough out onto a large piece of wax paper or parchment. Use your hands to press and shape the dough into one cohesive rectangle. Take extra care of the edges, try to press any shaggy pieces in.
Place a second sheet of wax paper on the top of the dough. Use a rolling pin to roll the dough out between the two pieces of wax paper. Roll the dough to an even rectangle roughly 1/2″ thick, and 11.5″ x 8.5″ in size.
Slide the dough onto a cutting board and place in the refrigerator for about 30 minutes or until the dough has chilled and hardened.
Once the dough has chilled remove it from the refrigerator and preheat the oven to 350°F.
Use a sharp knife to trim the uneven edges of the rectangle. Cut the dough in half the long way, then make horizontal cuts about every inch or inch and a half. Each cookie should measure roughly 1″ x 4″. If the dough is too hard and difficult to cut, let the dough sit for a few minutes to soften.
Transfer the cookies to a parchment lined baking sheet, and bake in the preheated oven for 20-25 minutes or until the edges are just beginning to turn lightly golden.
Remove the cookies from the oven and carefully transfer to a cooling rack. Let cool completely.
Serve and enjoy! Store leftovers in an airtight container for up to a week.
Nutrition
Calories: 198kcal | Carbohydrates: 21g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 126mg | Potassium: 50mg | Fiber: 1g | Sugar: 12g | Vitamin A: 297IU | Calcium: 14mg | Iron: 1mg
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The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
This chocolate chip shortbread cookie recipe with mini chocolate chips is so delicious. The cookies are golden brown and have a wonderful sandy, dense texture. Enjoy shortbread chocolate cookies dunked in a glass of milk or your morning coffee for a special treat. It is one of my favourite shortbread recipes especially during the holiday season.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause.
Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts. As well, Bella celebrates her Italian heritage with tasty dishes inspired by her favorite Italian foods. She has been featured in publications such as MSN, Self, Well + Good, New York Post, Salon, and more.
As a social media influencer, Bella can be found on Instagram, TikTok, and YouTube. Since 2015, she has partnered with international brands and Fortune 500 companies. Living with celiac disease and Type 1 diabetes, Bella takes every opportunity to share her experiences with T1D and educate others about these autoimmune diseases.
