These easy chocolate chip shortbread cookies come together so easily and everyone loves them! The cookies are crispy, crumbly and filled with chocolate. They are perfect for the holidays!
These chocolate chip shortbread cookies are super easy, melt in your mouth cookies! They’re buttery and chocolatey and you only need a handful of ingredients to make them.
I loved these flavorful lemon shortbread cookies so much that decided to make this chocolate chip version.
For more shortbread cookie recipes, try my Chocolate Almond Toffee Slice and Bake Cookies and my Cranberry Orange Shortbread Cookies!
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WHY THIS RECIPE WORKS
- The cookie dough takes just minutes to make.
- This easy shortbread chocolate chip cookie recipe doesn’t require any specialty tools. You don’t even need cookie cutters.
- No need to roll out the dough. Just slice and bake!
- Their texture is crisp and melt in your mouth.
- These cookies are easy to pack in cookie boxes. You’ll definitely want to include them in holiday cookie boxes.
- Chocolate lovers (like me) will love these cookies!
INGREDIENT NOTES
Here are some useful notes on some of the ingredients for this chocolate chip shortbread recipe. Please see recipe card below for full list of ingredients and their measurements.
- Butter: Use room temperature unsalted butter.
- Powdered sugar: Powdered sugar is the same as icing sugar. Powdered sugar helps give these cookies their soft, melt in your mouth texture.
- Vanilla extract: Vanilla extract adds flavor to these cookies. For best flavor, use a high quality vanilla extract.
- 1 egg yolk: The egg yolk adds extra richness to these cookies.
- Flour: Use all purpose flour.
- Salt: Salt brings out the flavor of these cookies. Without salt, the cookies would taste bland.
- Chocolate chips: I recommend using semi-sweet mini chocolate chips.
SUBSTITUTIONS & VARIATIONS
- Butter-In place of unsalted butter, you can use salted butter. Leave out the extra salt if you use salted butter.
- Mini chocolate chips-Instead of mini chocolate chips, use regular chocolate chips or chopped chocolate.
- Dip in chocolate-Dip the edges or half the cookie in melted chocolate. Melt some semi sweet or milk chocolate chips in a bowl in the microwave until just melted. Dip the edges or half of each cookie into the chocolate. Let dry on a wire rack.
STEP BY STEP INSTRUCTIONS
Here are directions on how to make these shortbread chocolate cookies. Please see recipe card below for full list of ingredients and their measurements.
Step One: Cream the butter and sugar. Beat the butter and sugar with an electric mixer on medium speed until fluffy.
Step Two: Add the vanilla and yolk. With the mixer running, add the vanilla, followed by the egg yolk.
Step Three: Add the dry ingredients. Turn the mixer on low and slowly add the flour and salt.
Next, stir in the chocolate chips until incorporated.
Step Four: Shape dough into a log. Turn the dough out onto the counter top and form the dough into a 10 inch log. Roll it in plastic wrap.
Step Five: Chill the dough. Chill for about 2 hours or until firm.
Step Six: Slice dough. Slice the cookie dough into rounds about 1/4″ in size. Place them on the prepared baking sheets about 1 ” apart.
Step Seven: Bake. Bake at 350 degrees Fahrenheit for 12-14 minutes. Allow cookies to cool on the baking sheets for 10 minutes. Then transfer them to racks to cool completely.
RECIPE FAQs
Shortbread cookies are crisp when you bite into them. They are also tender and melt in your mouth.
They are both cookies, but they are different types of cookies. Shortbread has a short list of ingredients. Shortbread also has a higher butter to flour ratio. Unlike sugar cookies, shortbread doesn’t use baking powder or baking soda. The texture is crisp and more dense.
Shortbread is so good because of its melt in your mouth, buttery texture. It typically has a ratio of one part sugar to two parts butter which makes it delicious.
STORING AND FREEZING
Room temperature: Store leftover cookies in an airtight container at room temperature for up to 1 week.
Refrigerator: You can keep the cookies in an airtight container in the fridge for up to 10 days. The cookie dough can be formed into a log and stored in the fridge for 2 days before baking. Make sure to wrap the cookie dough tightly with plastic wrap.
Freezer: Freeze leftover cookies in an airtight container for up to 3 months.
To freeze cookie dough, wrap dough in plastic wrap and store in a freezer safe bag or other airtight container. Freeze the cookie dough for up to 3 months.
Be sure to write the date on the container. To bake, let the log thaw in the refrigerator for about 2 hours until you’re able to slice it.
EXPERT TIPS
Tip #1: Chill the dough. Chilling the dough allows the flavor to develop in this easy chocolate chip shortbread. It also makes the dough easier to slice. Chill dough until firm. I recommend chilling it for two hours.
Tip #2: Use unsalted butter. The amount of salt can vary by brand. Using unsalted butter helps you better control how much salt is in your cookies.
Tip #3: Use a serrated knife to slice the dough. A serrated knife will help cut through any chocolate chunks.
Tip #4: Bake til golden brown. Bake cookies until the edges just begin to turn golden brown
FOR MORE CHOCOLATEY TREATS, MAKE MY:
Chocolate Chip Shortbread Cookies
- Prep Time: 15
- Cook Time: 14
- Total Time: 29 minutes
- Yield: About 2 dozen
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These buttery, melt in your mouth chocolate chip shortbread cookies are crumbly, rich and loaded with chocolate. Everyone loves them and the recipe is so easy! Perfect for Christmas or anytime of the year.
Ingredients
- 1 cup unsalted butter, room temperature
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 2 1/4 cup all purpose flour
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips*
Instructions
- In a medium sized mixing bowl, whisk to combine the flour and salt and set aside.
- In the bowl of an electric mixer or a large mixing bowl, cream the butter and sugar with an electric mixer on medium speed for about 3 minutes, until fluffy.
- With the mixer running, add the vanilla, followed by the egg yolk.
- Turn the mixer on low and slowly add the dry ingredients and mix until just incorporated. Stir in the chocolate chips until incorporated.
- Turn the dough out onto the counter top and form the dough into a 10 inch log. Roll it in plastic wrap and chill the dough for about 2 hours or until firm.
- Preheat oven to 350 F and line two baking sheets with parchment paper. Using a serrated knife, slice the cookie dough into rounds about 1/4″ in size.** Place them on the prepared baking sheets about 1 ” apart.
- Bake 12-14 minutes until the edges just begin to turn golden brown. Allow cookies to cool on the baking sheets for 10 minutes then transfer them to racks to cool completely.
Notes
*Mini chocolate chips are recommended because they make the cookies easier to slice into. Regular chocolate chips will work too, but keep in mind they won’t be as easy to slice.
**If the cookies fall apart a little when you slice them, that’s ok. Just push/press them back together. If you find the cookie dough too cold to slice, let it warm up for a few minutes. This will make it easier to slice.
Keywords: shortbread, chocolate chips, chocolate, dessert, holiday, Christmas
My 4 years old daughter loves them!
★★★★★
Hi Michaela, Thank you for making these cookies and for taking the time to write a comment! I’m so happy to hear your daughter loves these 🙂 A 4 year old’s approval is the best compliment I could hope for! Natalie
Thanks for the recipe! I love these cookies with my coffee, and they freeze well to save for later!
★★★★★
Hi Shea! Thank you so much for making these cookies! I’m so happy you enjoy them. Such a good idea to enjoy them with your coffee and to freeze some for later 🙂 Have a great evening. xx Natalie
Made these today substituting coconut flour and then used swerve confectioners sugar and lily’s dark chocolate chips. They were amazing. Thank you for sharing an easy recipe that can be adaptes
★★★★★
Hi Julie, Thanks so much for making these and for sharing your substitutions with me! Those sound delicious! I’m so happy you enjoyed this easy recipe! XO Natalie