These easy chocolate chip shortbread cookies are buttery, melt in your mouth delicious. They come together with just 7 ingredients. This recipe is guaranteed to be a hit at holiday cookie exchanges!
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These chocolate chip shortbread cookies are super easy, melt in your mouth cookies! They’re buttery and chocolatey and made with just 7 ingredients!
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 We Love This Recipe
- This easy shortbread chocolate chip cookie recipe doesn’t require any specialty tools.
- Roll out the dough and use your favorite cookie cutters or make them as slice and bake.
- Their texture is crisp and melt in your mouth. They are full of chocolate flavor. For another yummy chocolate cookie recipe, make my chocolate orange cookies and chocolate brownie crinkle cookies!
- You’ll definitely want to include them in holiday cookie boxes. For another fun holiday cookie, try these Halloween shortbread cookies!
Ingredients
Here are some useful notes on some of the ingredients for this chocolate chip shortbread recipe.
- 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. For an egg free cookie recipe, try my eggless chocolate chip cookies!
- 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. For another yummy recipe with chocolate chips, try my chocolate chip cake loaf.
See recipe card below for full ingredient measurements.
Substitutions & Variations
- In place of unsalted butter, use salted butter. Leave out the extra salt if you use salted butter.
- Use regular chocolate chips or chopped chocolate instead of mini chocolate chips. Be sure to also try my chocolate chip pistachio cookies!
- To make the cookies extra yummy, dip them in melted chocolate.
- I haven’t tested a gluten free version of this recipe. Most of my cookies can be made gluten free. I would recommend using a 1:1 substitute of gluten free flour.
Step By Step Instructions
Step 1: Beat the butter and sugar with an electric mixer until fluffy. With the mixer running, add the vanilla, followed by the egg yolk.
Step 2: Mix in the flour and salt.
Step 3: Next, stir in the chocolate chips until incorporated.
Step 4: Form the dough into a 10 inch log. Roll it in plastic wrap. Chill until firm.
Step 5: Slice the dough into rounds about 1/4″ in size. Place them on baking sheets about 1 ” apart.
Step 7: 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
Store leftover cookies in an airtight container at room temperature for up to 1 week or 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.
Freeze leftover cookies in an airtight container for up to 3 months.
Wrap dough in plastic wrap and store in an 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
Chill the dough for about 2 hours or until firm. Chilling helps the flavor to develop in this easy chocolate chip shortbread. It also makes the dough easier to slice.
The amount of salt can vary by brand. Use unsalted butter to control how much salt is in your cookies.
Use a serrated knife to slice the dough. A serrated knife will help cut through the chocolate.
Bake cookies until the edges just begin to turn golden brown
More Chocolate Cookies You’ll Love
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Chocolate Chip Shortbread Cookies
Ingredients
- 1 cup (227 g) unsalted butter room temperature
- 2/3 cup (80 g) powdered sugar
- 1 teaspoon (1 teaspoon) vanilla extract
- 1 (1) egg yolk
- 2 1/4 cup (281.25 g) all purpose flour
- 1/4 teaspoon (1/4 teaspoon) salt
- 3/4 cup (135 g) 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
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Rebecca
PERFECT! Wow, I needed a choc chip shortbread fix, and this did the trick. Sure it isn’t super traditional shortbread but no one would guess there is a yolk in it, they would just wonder why it’s so good. These melt in your mouth! I used salted butter then added a little flaky salt on top before baking, and I think it’s the perfect balance of salty and sweet. Thanks Natalie! Chefs kiss!
Natalie Ward
Ahhh thank you so much for your kind words, Rebecca! I’m thrilled you enjoyed these cookies and I loved reading your recipe notes! Love that addition of salted butter + flaky sea salt too! Enjoy the rest of your cookies and have a great week! -Natalie
Roger A Davis
they are delicious and easy to make thank you I love short bread cookies and they are the best I have had
Natalie Ward
I’m so happy you enjoyed these, Roger! Thanks so much for making them and for coming back to leave a comment!
Kat Williams
I’ve made this recipe several times now, kids love them – will be making again today for Easter snacks. They’re easy to store the dough in the fridge and bake fresh every few days. Thank you for a great go-to recipe.
Natalie
Hi Kat, Thank you so much for your comment! I’m thrilled you’re making these for Easter snacks and love that this recipe has become a go-to cookie recipe for you! Happy Easter 🙂
Susan Higgins
Hi, there’s no question these cookies are delicious. But by adding the egg, you change the structure of the cookie and it’s no longer shortbread. I actually loved your recipe (I sprinkled the final product with powdered sugar), but true chocolate chip shortbread is amazing. I would imagine you’d just reduce the flour in your recipe by 1/4 cup and skip the egg and vanilla.
Natalie
Hi Susan, Thanks for making this recipe and for your helpful feedback! I’m happy you enjoyed the recipe! I will defintely keep that in mind and hope to create a true shortbread recipe as well!
Lori Olson
These cookies are so good! They remind me of the mothers shortbread chocolate chip cookies that you would buy in Grocery store long time ago!!!
Natalie
Thank you Lori! So nice to hear and I’m so glad you enjoyed these cookies!
Rebecca T
Made this recipe last time for the holidays! Definitely THE BEST gonna make it again this year.
Ann
Cookies came out amazing! Will be making them again and again.
Natalie
Thanks Ann!! So happy you enjoyed these cookies!
Julie Wilson
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
Natalie
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
Heather
These look interesting and delicious. I’m wondering, though, about the purpose of the egg yolk?
Natalie
Hi Heather, Thank you-they definitely are delicious. The egg yolk is mainly for added richness to the cookies.
Lola
Hi can I leave out the egg yolk?
Biscuits look delicious 😄
Natalie
Hi Lola, Unfortunately I haven’t tried this recipe without the egg yolk, so can’t say for sure. I think it would be fine…the flavor and texture would change a little, but I’m willing to bet they’d still be delicious. Please let me know if you try it! Have a nice weekend!
Shea
Thanks for the recipe! I love these cookies with my coffee, and they freeze well to save for later!
Natalie
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
Gloria Cooper
These cookies are amazing! Now my go to recipe for Shortbread. The dough is amazing to work with. I sometimes add Belgium chocolate chips. Thank you.
Natalie
So happy you love these cookies, Gloria! Thanks so much for making them 🙂
Michaela Eicher
My 4 years old daughter loves them!
Natalie
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