Description
Chocolate Chip Shortbread Cookies are buttery, crumbly, and perfectly sweet, studded with mini chocolate chips for a delightful twist on classic shortbread. These cookies melt in your mouth and are perfect for gifting or enjoying with a warm drink.
Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup (130g) mini chocolate chips
Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the mini chocolate chips evenly.
- Form the dough into a log or press into a square or rectangular shape, wrap in plastic, and chill for 30 minutes.
- Slice into cookies (about 1/4 inch thick) or cut with a cookie cutter.
- Place cookies on the prepared baking sheet, spacing slightly apart.
- Bake for 12–15 minutes, or until the edges are just lightly golden.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough well for cleaner slicing and better shape retention.
- Use mini chocolate chips to ensure even distribution in the delicate dough.
- Cookies can be stored in an airtight container for up to a week.
- Optional: drizzle with melted chocolate for an extra indulgent touch.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: shortbread cookies, chocolate chip cookies, buttery cookies, holiday cookies, easy shortbread