Light, buttery and boasting only 5 ingredients…this Chocolate Chip Shortbread Recipe is true perfection. Tradition is done right and then elevated with mini chocolate chips and an extra dip in chocolate. Not only am I certain you will love these shortbread cookies but I think they will come on of your most treasured holiday recipes.
Do you love simple desserts? Try these 4 Ingredient Peanut Butter Cookies!
Why this Chocolate Chip Shortbread Recipe is the BEST
There are honestly a few reasons why this Chocolate Chip Shortbread is the best. The fact that it only requires 5 ingredients is pretty awesome.
This shortbread recipe also calls for brown sugar which is pretty magical. The flavor brown sugar gives to this cookie is unlike any other. These cookies also bake up perfectly crisp!
Believe me when I tell you…if you love shortbread you NEED this recipe in your life!
Ingredients Needed for your Chocolate Chip Shortbread
- Butter-and a good butter is a must! When you only have 5 ingredients then every single element has to shine. A good salted butter needs to be used here. Grade AA is the very best, followed by A and then B…I say…go for the good stuff.
- Brown Sugar-it is a matter of preference on whether you decide to use dark or light brown sugar in this recipe. I have used both and loved both.
- Flour-the flour is what is going to give the shortbread structure.
- Salt-not a lot but 1/4 teaspoon helps balance these cookies perfectly.
- Mini Chocolate Chips-semi-sweet mini chips are what I prefer but any mini chip would be great.
How to make Chocolate Chip Shortbread
- Begin by creaming together the softened butter and brown sugar with a handheld {or stand mixer} until it is light and fluffy.
- Add the flour to the butter and sugar mixture. Continue to mix until it looks like fine crumbs.
- To get the dough to come together, you may have to get your hands in the dough and work with it. You will know it is ready when the dough will hold together.
- Add the mini chocolate chips to the shortbread dough and mix until they are evenly distributed.
- Pour the chocolate chip shortbread dough into a gallon zipper bag.
- Use your hand {or a rolling pin} to work the dough out into an even layer in the zipper bag. NOTE: It will fill the zipper bag. Close the bag and refrigerate for at least 1 hour.
- After 1 hour, remove the zipper bag of shortbread dough from the refrigerator and allow it to sit at room temperature for a few minutes. Cut the top of the bag and use a 2″ round cookie cutter to cut as many cookies from the dough as you can.
- Place 12-15 shortbread cookies onto a silicone mat {or parchment} lined baking sheet and bake in a 300 degree oven for 18-20 minutes.
You will know the cookies are finished baking when they start to turn golden brown around the edges.
Remove them from the oven and allow them to cool completely on the baking sheet.
Tips for making Shortbread
- Don’t add any liquid to the cookie dough. The dough is supposed to be a bit dry in the beginning. Keep working the dough with your mixer {and/or your hands} until it comes together.
- Remember that shortbread cookies won’t spread, so you can put more cookies onto the baking sheet than other recipes.
- Don’t pull the cookies from the oven too soon. Shortbread is supposed to be perfectly crisp, so allow the oven to do its job.
- Cool the cookies completely on the baking sheet. This will also help the cookies to crisp up and get the wonderful texture.
Dipping Chocolate Chip Shortbread in Chocolate
While totally optional, dipping these Chocolate Chip Shortbread Cookies in chocolate can take them to the next level. The best part is that it is so simple to do but makes a huge impact.
Once the cookies are cooled, melt chocolate wafers in the microwave until smooth {it will take about 1 minute}.
Take one cookie at a time and dip half into the melted chocolate.
Pull the cookie out of the chocolate and allow the excess chocolate to drip off. Then place the cookie onto a parchment lined baking sheet to set up.
Frequently Asked Questions:
Do I need a hand held or stand mixer to make Chocolate Chip Shortbread Cookies?
You really do need a mixer of some kind in order to get the dough to come together. Shortbread dough takes a bit of time to mix one the flour is added and so a mixer works great for that.
Do I have to add chocolate chips?
No, these Shortbread Cookies are awesome without. Using brown sugar in the shortbread makes all of the difference and gives you a wonderful cookie with or without the chocolate chips.
Can I add regular size chocolate chips?
I don’t recommend it. The reason why is because we are cutting these cookies out and regular sized chocolate chips would make this step more difficult.
Can I use other shaped cookie cutters?
You can use other shaped cookie cutters as long as they aren’t too intricate. The cookie cutter needs to be simple in order to get a clean cut.
Want some more awesome cookie recipes to go along these chocolate chip shortbread? Try these…
- Gingerbread Men Cookies
- Cream Cheese Sugar Cookies
- Salted Caramel Chocolate Chip Cookie
- Peanut Butter Blossoms
- Texas Sheet Cake Cookies
- Soft Oatmeal Scotchie Cookies
- Giant Peanut Butter Cup Stuffed Cookies
Chocolate Chip Shortbread
Ingredients
- 1 cup butter {softened}
- 1/2 cup light or dark 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
- 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 into dough until evenly distributed. Put the dough into a gallon zipper 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.
- Preheat oven to 300 degrees and line 2 baking sheets with a silicone mat or parchment paper. Using a 2" round cookie cutter, cut 24 cookies from dough. Place 12-15 cookies on each sheet and bake each sheet for 18-20 minutes or until they are just starting to turn light brown. Cool completely.
- OPTIONAL: To dip your chocolate chip shortbread: 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.
Nutrition
