Chocolate Chip Shortbread
Okay, truth time… shortbread is my all-time favorite cookie.
I just love the flaky, buttery texture the cookie has, while crisp and sweet just to the taste. Miniature chocolate chips take this favorite to a whole new level, combining light and buttery with dark and gooey…YUM.
When I was younger, Walker’s Shortbread Cookies were ones I would try and buy whenever possible; but because they are not a local cookie, the price is often unreasonable. The first time I made these cookies were during the winter, in a 9×13 pan. Shared between four people, they were gone within the first 10 minutes after I took them out of the oven- still warm, the chocolate gooey and delicious.
Whether you’re one, or a hundred, chocolate chip shortbread is bound to please anyone. They make perfect gifts (this is my go-to recipe for any birthdays or events because they are so simple, yet so delicious, and the presentation is a classic) I love these gems best when they’re right out of the oven, still soft and crumbly… Don’t get me wrong, they taste excellent slightly crunchier at room temperature too.
Chocolate Chip Shortbread
Ingredients
- 3/4 cup Unsalted Butter, at room temperature
- 1 3/4 cup All Purpose Flour
- 3/4 cup Confectioner Sugar
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
- 3/4 cup miniature chocolate chips
Equipment
- 1 9 x13 inch pan or 8x8 for a thicker cookie
Instructions
- Preheat the oven to 350 degrees F, or 160 degrees C. Butter a 9×13 inch pan. (or 8×8 for a thicker cookie)
- In a bowl, cream together the butter, sugar, and vanilla until well-combined.
- Combine the salt with the flour (unless you use salted butter), and mix it in the butter until it forms somewhat of a dough. (it may resemble breadcrumbs, or it may form a balled dough, it depends on the type of butter and flour you use.)
- Add the chocolate chips until well-combined.
- Press the mixture on the bottom of the pan.
- Using a knife, cut the desired size pieces, and prick the cookies with a toothpick or a fork to prevent air pockets under the dough.
- Bake 20-25 minutes or until lightly golden.
- Right when the cookies come out of the oven, run a knife over the previous cuts. Cool for at least 5 (I know!) minutes before digging in.
Notes
I have tried a few of your recipes and I must tell you, you never fail to amaze me. I followed your recipes to the gram and second and god, what beautiful crumbly shortbread. The last time I had shortbread was more than a year back from London. And this is exactly like that. The only thing which went wrong was with my chocolate chips I think. They ended up being a bit hard even after baking and slightly chewy. But the shortbread by itself, lovely! Keep posting!
Thanks so much, Niharika! so happy you liked this recipe:)
Just tried this and my mom absolutely loved it! Such an easy recipe. I’ve made regular shortbread before which involved much more work so this was a blessing! Something that can be whipped up any time. Brilliant!
I baked it in a 8 x 8 tin for only 22 minutes (small oven) and it was perfect.
If I want it a touch sweeter, would that affect the consistency of the dough?
So glad you like it!! You can definitely add a bit more sugar, I prefer my shortbread on the slightly less sweet side but it’s fine to add 1-2 tbsp more 🙂