Chocolate Chip Shortbread Cookies are crumbly, buttery cookies with chocolate chunks in every bite. Easy classic shortbread recipe with only 4 ingredients!
CHOCOLATE CHIP SHORTBREAD COOKIES
Forget Butter Cookies or Classic Shortbread, these are about to be your new favorite cookie for Christmas! These shortbread cookies with a chocolatey twist are so easy you could make them by hand if you wanted. A hand mixer or stand mixer makes creaming the butter and sugar super quick, but a whisk or wooden spoon work just as well.
Chocolate Chip Shortbread Cookies start with our 3 ingredient shortbread recipe and load them up with mini chocolate chips. Flour, unsalted butter, granulated sugar, and chocolate are all you need to make delicious, melt-in-your-mouth buttery chocolate chip cookies.
Unlike our original shortbread cookies, these cookies are chilled before baking so they hold together. You can cut them into rounds, use cookie cutters, or a cookie press to shape them. Cut them into bars for perfect Cookie Dippers!
Drizzle your baked cookies with Chocolate Ganache or dip them halfway in melted chocolate after they are cooled. Upgrade Santa’s cookie tray with Chocolate Chip Shortbread Cookies along with a cup of Hot Cocoa topped with Whipped Cream! Try baking Chocolate Chip Shortbread Cookies with a Salted Caramel on top of each cookie dough round for an extra special cookie recipe!
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Tips for Chocolate Chip Shortbread Cookies
- You can make these rolled, shaped Shortbread Cookies. Simply roll out the dough on floured surface after it has chilled and use cookie cutters in whatever shapes you like.
- These classic Shortbread Cookies are meant to be a pale golden cookie recipe. Bake only until the edges very lightly brown. They will set and firm up as they cool.
- Bring all your ingredients to room temperature. Not only does it prevent over-mixing to have soft butter, but starting with the ingredients at the same temperature ensures even baking.
- You can refrigerate the dough for up to 3 days before baking like normal. Freeze the dough for up to 3 months and bake from frozen or thaw overnight first.
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VARIATIONS ON CHOCOLATE CHIP SHORTBREAD COOKIES
- Chocolate: Make Double Chocolate Shortbread Cookies by replacing ¼ cup all-purpose flour with ¼ cup unsweetened Dutch-process cocoa powder in your shortbread dough. Dutch-process cocoa powder is a richer, chocolate flavor that won’t make your cookies too sweet.
- Chocolate Chips: Use regular sized chocolate chips, chocolate chunks, or different flavors of chocolate instead of mini chocolate chips. Try white chocolate chips, mini M&Ms, or toffee bits too!
- Nuts: You can add up to ½ cup chopped nuts like peanuts, walnuts, almonds, or pecans to your cookie dough. Don’t overstuff your cookies though, you want a good balance of dry and wet ingredients so they stay together.
- Salted Cookies: Add another level of flavor to Chocolate Chip Shortbread Cookies with salt. You can use salted butter instead of unsalted butter, add ¼ teaspoon salt to the flour, or sprinkle with sea salt before baking.
- Brown Sugar: Instead of granulated white sugar, use brown sugar or a mixture of granulated sugar and brown sugar. The molasses in brown sugar will make your cookies a little less crumbly and little more rich.
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HOW TO STORE CHOCOLATE CHIP SHORTBREAD COOKIES
- Serve: Allow Shortbread Cookies to cool completely on wire racks before serving so they hold their shape and set. Keep covered at room temperature for up to 1 week.
- Store: Store Chocolate Chip Shortbread Cookies in an airtight container or flat in a storage bag so they don’t break. Use parchment paper between layers so they don’t stick and refrigerate for up to 3 weeks.
- Freeze: Once cookies have cooled, place wire rack or baking sheet in the freezer for 1 hour to freeze. Transfer frozen Chocolate Chip Shortbread Cookies to a sealed container and freeze for up to 4 months. Thaw uncovered at room temperature to avoid moisture collection.
- 1 cup unsalted butter , softened
- 1/2 cup sugar
- 2 cups flour
- 1/2 cup mini semi-sweet chocolate chips
- Preheat oven to 325 and line a half sheet pan with parchment paper.
- Add butter and sugar to a stand mixer and cream on high speed for 1-2 minutes until light and fluffy.
- Lower speed to the lowest setting and add in the flour slowly until just combined.
- Stir in the mini chocolate chips.
- Roll the mixture into a 2 inch wide log and wrap with plastic wrap.
- Refrigerate for 30 minutes.
- Cut into ½ thick slices and bake for 20 minutes.
- Cool completely before removing from baking sheet.