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.
- 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*
- 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.
*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