Light, buttery and boasting only 5 ingredients…this Chocolate Chip Shortbread is true perfection.  Tradition is done right and then elevated with mini chocolate chips and an extra dip in chocolate.  You will love them! 

Chocolate Chip Shortbread

So, in honor of traditional cookies.  I am bringing you one of my all time favorites…Chocolate Chip Shortbread.  With only 5 ingredients, shortbread is one of the simplest cookies to make.  When done right, is pretty unbeatable. 

Normally I am a soft cookie lover all day long but I make exception to that when it comes to Chocolate Chip Shortbread.  There is something so irresistible about a crisp and buttery cookie that is filled with mini chocolate chips.  Of course you could stop there but dipping them in more chocolate just seemed like the right thing to do.

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Choosing Butter for your Shortbread

In a lot of my recipes you can use either butter or margarine but not in this one.  Butter is a must!  When you only have 5 ingredients then you need to be sure that every single element shines.  I always opt for salted butter but that is a matter of personal preference.  Grade AA is the very best, followed by A and then B, go for the good stuff.

What kind of Sugar to use in your Shortbread

There are options however, for sweetening the dough.  I have seen recipes that use granulated sugar or powdered sugar but I prefer brown sugar in my shortbread.  It combined with the butter, give the cookie such a unique and wonderfully nutty flavor.  I can’t wait for you to try it.

Making Chocolate Chip Shortbread Dough

If you have never made a shortbread dough before than please don’t be alarmed when your dough looks like this.  To get the buttery and flaky texture that you know and love, you will have a different texture.

In fact, you may end up needing to use your hands to do the final mixing.  To get the dry dough to stick together, this seems to be the method that works best for me.

This dough will be cut out.  One of my tips for this recipe is to put the dough into a gallon size Ziploc and roll it out.  It works great. 

Tips for Rolling the Shortbread in a Plastic Bag

  • Be sure to not seal the bag before you roll it out. 
  • Roll the dough out to the edge and corners. 
  • Once rolled to your liking, seal the top of the bag.
  • Refrigerate for at least an hour.

Tips for Removing the Shortbread Dough from Plastic Bag and Cutting Out

  • Only remove the dough from the plastic bag after the dough is chilled.
  • It can prove to be a little tricky but I just cut if off. 
  • Let the dough sit at room temperature for a few minutes before you start cutting the circles out {this will help with the dough breaking}.
  • Then I used a 2″ round cookie cutter to cut out cookies.
  • If the dough is too cold and breaks, let it sit at room temperature a little longer and try again.

You can put 12-15 cookies per sheet because the cookies don’t spread.  Bake for 18-20 minutes and then let them cool.

Now you will find yourself at the point of having to make your hardest decision of the day.  Chocolate or no chocolate?  In my world this isn’t even a question but the shortbread is awesome either way.

I used Almond Bark and microwaved it a small bowl, until melted.  Dip half of the cookie in the melted chocolate and let it set up.

Chocolate Chip Shortbread

Want to give them as a gift?  They stack beautifully in a wide mouth Mason Jar.  Tie a little ribbon on the top and you have pure happiness.

Chocolate Chip Shortbread Mason Jar Gift

Want some more awesome cookie recipes?  Try these…

Chocolate Chip Shortbread

Rich and buttery shortbread that is sweetened with brown sugar and filled with mini chocolate chips.  A dip in chocolate is up to you.

Course Dessert
Prep Time 1 hour 10 minutes
Cook Time 40 minutes
Total Time 1 hour 50 minutes
Servings 24 cookies

Ingredients

  • 1 cup butter {softened}
  • 1/2 cup light brown sugar {packed}
  • 2 1/4 cups all purpose flour
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips

Optional: Almond Bark for dipping.

    Instructions

    1. Beat the butter and sugar until light and fluffy with an electric mixer.  Add flour and salt, mix on low speed until the ingredients are incorporated.  If the dough is crumbly, use your hands to knead the dough until it comes together.  Add chocolate chips and gently mix in dough by hand.  Put the dough into a gallon Ziploc bag and roll out on a flat surface {being sure to keep top open while rolling}.  Roll the dough out to the edges and into the corners of the bag.  Seal top of bag and refrigerate for at least one hour.

    2. Preheat oven to 300 degrees and line 2 baking sheets with parchment paper.  Using a 2" round cookie cutter, cut 24 cookies from dough.  Place 12 cookies on each sheet and bake each sheet for 18-20 minutes or until they are just starting to turn light brown.  Cool completely.

    3. To dip:  Melt 4-5 squares of almond bark in the microwave for 1 minute and stir.  Continue to microwave in 30 second increments until the almond bark is melted and smooth.  Dip each cookie half way into the chocolate and place chocolate covered cookie onto a parchment lined cookie sheet to set.  Store in an airtight container for up to a week or freeze for up to 3 months.

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