Chocolate Chip Shortbread Cookies

I love that first sweet, buttery bite of a chocolate chip shortbread cookie. It melts in my mouth, and those little chocolate bits make me smile. Every single time, it feels like a tiny piece of happiness.

I used to think shortbread was plain and boring. But when I added chocolate chips, oh wow, it changed everything. Now, I can’t stop baking (and eating) them!

I want you to feel that same joy. That crumbly, buttery goodness with sweet chocolate in every bite. It’s the kind of cookie you’ll want to bake over and over.

Let’s make these easy chocolate chip shortbread cookies together. I’ll show you exactly how I do it, step by step. You’re going to love every bite—just like I do!

Why You’ll Love This Recipe

• Perfectly Buttery: Rich, buttery flavor with the perfect balance of sweetness.
• Simple Ingredients: Pantry staples you likely already have!
• Crisp Yet Tender: Crumbly shortbread texture with a slight snap, and a soft melt on your tongue.
• Great for Gifting: They stay fresh for days, making them perfect for cookie tins and holiday boxes.
• No Mixer Required: Easy to whip up with a bowl and a spoon—no fancy tools needed!

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes (plus 30 minutes chill time)
• Bake Time: 12-15 minutes
• Total Time: ~1 hour

Servings:
This recipe makes about 24 cookies, depending on size.

Difficulty:
Easy – Perfect for beginners but satisfying for seasoned bakers.

Required Kitchen Tools

• Mixing bowls
• Whisk or spoon
• Measuring cups & spoons
• Baking sheet
• Parchment paper
• Knife (for chopping chocolate if using a bar)
• Wire rack (for cooling)

Ingredients for Chocolate Chip Shortbread Cookies

Here’s what you’ll need (exact measurements are in the recipe card below):

• Unsalted Butter: Softened to room temperature for that classic buttery base.
• Powdered Sugar: Provides a delicate sweetness and helps achieve a tender crumb.
• Vanilla Extract: Enhances the buttery flavor with a hint of warmth.
• Egg Yolk: Adds richness and binds the dough.
• Salt: Balances the sweetness and intensifies the flavors.
• All-Purpose Flour: Forms the base for structure.
• Chocolate Chips: Semi-sweet or dark chocolate chips for gooey chocolate bits.

Variations for Chocolate Chip Shortbread Cookies

• Add Nuts: Mix in chopped pecans, almonds, or walnuts for a nutty twist.
• Drizzle with Chocolate: Melt extra chocolate and drizzle over the cooled cookies for a decorative finish.
• Dip in Chocolate: Dip half of each cookie into melted chocolate and let set for a gourmet touch.
• Add Citrus: Zest an orange or lemon into the dough for a hint of citrus freshness.
• Espresso Kick: Add 1 teaspoon of espresso powder to the dough for a subtle coffee flavor.

How to Make Chocolate Chip Shortbread Cookies – Step-by-Step Instructions

1. Cream the Butter and Sugar

• In a large mixing bowl, combine softened unsalted butter and powdered sugar.
• Stir together using a spoon or whisk until smooth and creamy. No need for a mixer—just some good old-fashioned arm power!
• Tip: Make sure the butter is soft but not melted. It should be spreadable.

2. Add the Flavor

• Stir in vanilla extract and egg yolk until fully blended.
• The mixture should be silky and slightly thick. This is the flavor base for your cookies.

3. Add the Dry Ingredients

• Sift all-purpose flour and salt into the bowl.
• Mix everything together until a soft dough forms. It may seem crumbly at first—keep mixing, and it will come together.
• Tip: Don’t overmix! Once the flour is incorporated, stop stirring.

4. Fold in the Chocolate Chips

• Gently fold in semi-sweet chocolate chips using a spoon or spatula.
• Make sure the chocolate is evenly distributed, so every bite gets a little sweetness.

5. Shape the Dough

• Transfer the dough onto a lightly floured surface.
• Roll it into a log (about 2 inches in diameter) or flatten it into a disk.
• Wrap in plastic wrap and chill for at least 30 minutes. This firms up the dough and helps the cookies hold their shape.

How to Bake Chocolate Chip Shortbread Cookies

1. Preheat the Oven

• Preheat your oven to 325°F (163°C).
• Line a baking sheet with parchment paper to prevent sticking.

2. Slice or Shape the Cookies

• If you chilled the dough in a log, slice into ¼-inch thick rounds using a sharp knife.
• If you made a disk, roll it out to about ¼-inch thickness and cut with a round or fluted cookie cutter.
• Tip: If the dough cracks slightly while slicing, just press it back together. Shortbread dough is forgiving!

3. Arrange on Baking Sheet

• Place the cookies about 1 inch apart on the prepared baking sheet.
• They don’t spread much, so no need for large gaps.

4. Bake the Cookies

• Bake for 12-15 minutes, or until the edges are lightly golden.
• Tip: Watch closely—the goal is a light golden edge, not browned cookies. Overbaking can make them too crisp.

5. Cool the Cookies

• Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• They will firm up as they cool, giving that signature shortbread snap.

How to Serve Chocolate Chip Shortbread Cookies These cookies are delightful on their own, but here are a few fun serving ideas:

• With Tea or Coffee: Perfectly pairs with a hot cup of tea, coffee, or hot cocoa.
• As a Dessert Platter: Serve alongside other cookies, brownies, or fruit for variety.
• Dipped in Chocolate: Dip half the cookie in melted dark or milk chocolate for an extra treat.
• With Ice Cream: Crumble over vanilla ice cream for a buttery, chocolatey crunch.

How to Store Chocolate Chip Shortbread Cookies

• Room Temperature: Store in an airtight container for up to 1 week.
• Freezer: Freeze baked cookies in a sealed bag for up to 3 months. Thaw at room temperature.
• Unbaked Dough: Wrap dough tightly in plastic wrap and refrigerate for up to 3 days, or freeze for up to 2 months. Slice and bake straight from the freezer (add an extra minute or two).

Tips for Best Results

• Use High-Quality Butter: The buttery flavor is the star of this recipe!
• Chill the Dough: Don’t skip chilling—it helps maintain the shape and prevents spreading.
• Don’t Overbake: Shortbread should be light golden, not dark brown. They’ll continue to firm up as they cool.
• Crumbly Dough? If the dough feels too crumbly to work with, warm it slightly in your hands and gently knead it until it holds together.

Nutrition (Per Cookie)

Nutrient	Amount
Calories	120
Total Fat	8g
Saturated Fat	5g
Cholesterol	25mg
Sodium	30mg
Carbohydrates	12g
Sugar	5g
Protein	1g

Chocolate Chip Shortbread Cookies FAQs

Can I use salted butter instead of unsalted?

Yes! If using salted butter, reduce the added salt to a pinch.

Why is my dough so crumbly?

Shortbread dough can be crumbly. Warm it slightly with your hands and press it together. It should hold once chilled.

Can I make this dough ahead of time?

Absolutely! Wrap tightly and refrigerate for up to 3 days or freeze for up to 2 months.

Do these cookies spread in the oven?

Nope! They hold their shape well, thanks to the chilled dough and butter ratio.

Can I add nuts or other mix-ins?

Sure! Chopped pecans, almonds, or even dried cranberries work well. Just don’t overload the dough—stick to about ½ cup of extras.

Conclusion

Chocolate Chip Shortbread Cookies are the definition of simple, buttery perfection. Whether you enjoy them with coffee, gift them to friends, or treat yourself after dinner, these cookies bring joy in every crumbly, chocolate-filled bite. Happy baking!