Chocolate Chip Shortbread Cookies
The easiest cookie recipe ever! These chocolate chip shortbread cookies are buttery, crispy, and loaded with chocolate.
Chocolate Chip Shortbread Cookies
Chocolate chip shortbread cookies are not your average chocolate chip cookie ! Don’t expect the chewy texture of a classic chocolate chip cookie. Instead, these cookies are melt-in-your-mouth buttery with a tender crumb. Made with only 5 ingredients, these chocolate chip shortbread cookies will become a new family favorite!
For another delicious cookie recipe, check out these Peanut Butter Oatmeal Chocolate Chip Cookies!
Chocolate Chip Shortbread Cookie Ingredients
Let’s go over the ingredients you will need for this easy chocolate chip shortbread cookie recipe. Using high-quality ingredients is key to producing the best shortbread cookies!
- Butter. I always bake with salted butter (unless stated otherwise). Salted butter doesn’t contain any natural flavorings that unsalted butter has. Just two ingredients; cream and butter. These peanut butter chocolate chip cookies can be made with salted or unsalted butter. If you are using unsalted butter, increase the salt by ½ teaspoon.
- Brown sugar. Brown sugar adds a delicious molasses flavor to these shortbread cookies. I like to use light brown sugar. Use your favorite brand of brown sugar. This is the one that I use in all of my baking.
- Egg. Always use large eggs when you are baking. Make sure that the egg you use id at room temperature for the best results.
- Vanilla extract. Always use pure vanilla extract (not imitation) for the best tasting baked treats!
- All-purpose flour. Use unbleached all-purpose flour. Make sure that you measure out your flour correctly. I recommend using a kitchen scale to weigh the flour for the most accurate measurement.
- Dark chocolate. I always choose a high-quality dark chocolate like Ghirardelli or Valrhona for my baking! You can also use chocolate chips.
How To Make The Best Chocolate Chip Shortbread Cookies From Scratch
This Chocolate Chip Shortbread Cookie recipe is so easy to make. It requires only one bowl and 5 simple ingredients! Let’s go through the steps to make sure you end up with perfect crispy and delicious shortbread cookies.
- Prepare ingredients. Measure all of your ingredients accurately. I like to use a kitchen scale to weigh out all of my ingredients. Make sure the butter and the egg are at room temperature before beginning.
- Combine the butter and sugar. Place the butter and brown sugar into the bowl of a stand mixer. Beat on low speed until combined. Make sure not to overbeat the butter in this step.
- Add the egg and vanilla extract. Next, add the egg and vanilla extract to the butter/sugar mixture. Beat until just combined.
- Add flour. Add the flour and salt to the rest of the ingredients in the mixing bowl and mix on low speed until a dough forms.
- Stir in chopped chocolate. Finally, add the chopped chocolate and mix on low speed until it is evenly distributed throughout the cookie dough.
- Form log. Transfer the dough onto a work surface and shape it into a log, about 2-2 1/2 inches in diameter. Tightly wrap the log in plastic wrap and chill in the refrigerator for at least 2 hours.
- Preheat the oven, slice, and bake. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Unwrap the chilled log and slice it into 1/4-inch thick rounds. Place the sliced cookies on the prepared baking sheets, about 1 inch apart. Bake the cookies for 10 minutes.
- Cool & enjoy! Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The cookies will harden as they cool.
Chocolate Chip Shortbread Cookie FAQs
Once the cookie dough is rolled into a log and tightly wrapped in plastic wrap, the dough can be kept for up to 1 week in the refrigerator, or up to 3 months in the freezer. Once you are ready to bake, remove the frozen cookie dough log from the freezer and let it defrost in the refrigerator overnight. Slice the log into pieces and bake at 350ºF.Â
Store your chocolate chip shortbread cookies covered in an airtight container at room temperature for up to 1 week.Â
You can freeze baked cookies or unbaked cookie dough log for up to 3 months.Â
More recipes you’ll love!
- Pecan Shortbread Bars
- Strawberry Shortbread Cookies for Two
- Salted Chocolate Chunk Shortbread
- Kourabiedes – Greek Almond Shortbread Cookies
- Tahini Cookies with Dulce de Leche
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Chocolate Chip Shortbread Cookies
Ingredients
- 1/2 cup 113 g butter, room temperature
- 1 cup 220 g light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/3 cups 292 g all-purpose flour
- 1/4 teaspoon salt
- 4 oz 113 g dark chocolate, chopped
Instructions
- Place the butter and brown sugar into the bowl of a stand mixer. Beat on low speed until combined. Make sure not to overbeat the butter.
- Next, add the egg and vanilla extract to the butter/sugar mixture. Beat until just combined.
- Add the flour and salt to the rest of the ingredients in the mixing bowl and mix on low speed until a dough forms. (The dough will crumbly.)
- Finally, add the chopped chocolate and mix on low speed until it is evenly distributed throughout the cookie dough.
- Transfer the dough onto a work surface and shape it into a log, about 2-2 1/2 inches in diameter. Tightly wrap the log in plastic wrap and chill in the refrigerator for at least 2 hours.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Unwrap the chilled log and slice it into 1/4-inch thick rounds. Place the sliced cookies onto the prepared baking sheets, about 1 inch apart. Bake the cookies for 10 minutes.
- Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The cookies will harden as they cool.
Notes
- Make ahead: Once the cookie dough is rolled into a log and tightly wrapped in plastic wrap, the dough can be kept for up to 1 week in the refrigerator, or up to 3 months in the freezer. Once you are ready to bake, remove the frozen cookie dough log from the freezer and let it defrost in the refrigerator overnight. Slice the log into pieces and bake at 350ºF.Â
- Store: Store your chocolate chip shortbread cookies covered in an airtight container at room temperature for up to 1 week.
- Freeze: You can freeze baked cookies or unbaked cookie dough log for up to 3 months.
Do you have a recipe for shortbreads dipped inchocolate
Hi Harriet! I do not have one up on my site, but I will definitely be sure to share one this holiday season!!