Chocolate Chip Shortbread Cookies
These chocolate chip shortbread cookies are a perfect balance of buttery shortbread and rich chocolate. They are easy to shape, chill and slice into clean cookie sticks. With a crisp edge and tender bite, they’re ideal for tea, dessert platters or gifting.
Servings: 24 cookies
Equipment
Ingredients
- 1 ¼ Cups salted butter at room temperature
- ½ Cup powdered sugar
- ½ Cup light brown sugar
- 2 ¼ Cups all purpose flour
- ½ Teaspoon salt
- 1 Teaspoon vanilla extract
- ½ Cup milk chocolate chips
- ⅓ Cup semisweet chocolate chips mini
- 2 Tablespoons granulated sugar optional, to sprinkle on baked cookies
Instructions
- In a large mixing bowl combine the softened butter, powdered sugar, brown sugar and salt. Beat with an electric mixer until light and smooth.
- Add the vanilla and beat until combined.
- Sift in the flour and mix until no white flour is visible and the dough is clumpy and crumbly.
- Add both of the chocolate chips and mix one last time. The dough should still be clumpy and crumbly.
- Turn the dough out onto a large piece of wax paper or parchment. Use your hands to press and shape the dough into one cohesive rectangle. Take extra care of the edges, try to press any shaggy pieces in.
- Place a second sheet of wax paper on the top of the dough. Use a rolling pin to roll the dough out between the two pieces of wax paper. Roll the dough to an even rectangle roughly ½-inch thick and 11½ x 8½ inches in size.
- Slide the dough onto a cutting board and place in the refrigerator for about 30 minutes or until the dough has chilled and hardened.
- Once the dough has chilled remove it from the refrigerator and preheat the oven to 350°F.
- Use a sharp knife to trim the uneven edges of the rectangle. Cut the dough in half the long way, then make horizontal cuts about every inch or inch and a half. Each cookie should measure roughly 1 x 4 inches. If the dough is too hard to cut, let it sit for a few minutes to soften up a bit.
- Transfer the cookies to a parchment lined baking sheet, and bake in the preheated oven for 20 to 25 minutes or until the edges are just beginning to turn lightly golden.
- Remove the cookies from the oven and carefully transfer to a cooling rack. Sprinkle white sugar on top (optional). Let cool completely before serving.
Notes
Use room temperature butter: Softened butter helps the dough come together smoothly.
Roll evenly: Keep the dough thickness consistent for even baking.
Chill the dough fully: It makes cutting cleaner and prevents spreading.
Let cookies cool completely: They firm up as they cool for the perfect texture.
Roll evenly: Keep the dough thickness consistent for even baking.
Chill the dough fully: It makes cutting cleaner and prevents spreading.
Let cookies cool completely: They firm up as they cool for the perfect texture.
Nutrition
Calories: 198kcal | Carbohydrates: 21g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 126mg | Potassium: 50mg | Fiber: 1g | Sugar: 12g | Vitamin A: 297IU | Calcium: 14mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
