Chocolate Chip Shortbread Recipe
I love this recipe because it’s ridiculously easy to whip up, and the cookies come out buttery and melt-in-your-mouth amazing every single time. Plus, the mini chocolate chips add that perfect hint of sweetness and texture, making them totally irresistible and perfect for sharing (or not!).
Creating sweet treats is my passion, and I have a special place in my heart for my chocolate chip shortbread recipe. It’s super simple, really.
You use 1 cup of softened, unsalted butter and 1/2 cup of powdered sugar, and voila! You have sweet, buttery deliciousness that practically melts in your mouth.
The mini chocolate chips add a fun little twist, while a hint of vanilla extract amplifies the flavor of this classic indulgence.
Ingredients
Unsalted Butter:
Delivers depth, variety, and a flavor that is distinctly buttery.
Powdered Sugar:
Imparts sweetness, plus a tender, crumbly texture.
Vanilla Extract:
Increases the sweetness and adds aromatic, floral accents.
All-purpose Flour:
Provides structure and is a key source of carbohydrates.
Salt:
Sweetness is balanced, and flavor complexity is intensified.
Mini Chocolate Chips:
Offer explosions of chocolatey sweetness.
Ingredient Quantities
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
Instructions
1. Set your oven to 325°F (165°C) and get a baking sheet ready by lining it with parchment paper.
2. In a large mixing bowl, combine the softened butter and powdered sugar and cream them together until the mixture is smooth and creamy.
3. Combine the vanilla extract with the rest of it so that they are super well combined.
4. In a different bowl, mix together the all-purpose flour and salt.
5. In a slow, steady stream, pour the dry ingredients into the butter mixture, mixing until just combined. Do not overmix.
6. Incorporate the mini chocolate chips evenly throughout the dough so they are distributed in every part.
7. Dump the dough onto a surface that is very lightly covered in flour and form it into a log or a rectangle, such that the transverse cross-section reveals a shape not unlike half of a thick sandwich sliced down the middle.
8. Refrigerate the dough for at least 30 minutes, but 1 hour is even better. After mixing, the dough is at room temperature and too soft to roll out. Plopped in the fridge, it will not only cool down; it will also firm up, making it easier to roll out.
9. After chilling, cut the dough into the shapes you want and put the shapes on the baking sheet you prepared in advance. Make sure to space them about 1 inch apart.
10. Place in the preheated oven and set the timer for 14-18 minutes. Remove the cookies when the edges are just beginning to turn a light golden color. Let cool for a minute or two on the baking sheet before moving to a wire rack to cool completely.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Mixer or mixing spoon
7. Measuring cups and spoons
8. Spatula
9. Knife
10. Cutting board or flat surface
11. Refrigerator
12. Wire rack
FAQ
- Q: Can I use salted butter instead of unsalted?A: Yes, you can, but cut the added salt in the recipe down to 50%.
- Q: How do I know when the shortbread is done baking?A: The edges must be just golden, but the middle part should be set without any kind of browning.
- Q: Can I substitute regular chocolate chips for mini chocolate chips?A: Yes, you can use regular chocolate chips; however, mini chips distribute more evenly.
- Q: Do I have to chill the dough before baking?A: Chilling for 30 minutes is not required, but it can help maintain the shape during baking.
- Q: Can I freeze the dough for later use?A: Of course. Wrap it well in plastic wrap and you can freeze it for up to three months. Thaw it overnight in the refrigerator before baking.
- Q: What is the best way to store these shortbread cookies?A: Keep in an airtight container at room temperature for up to a week.
- Q: Can I add nuts to the recipe?A: Of course! Chopped nuts like pecans or walnuts would be a wonderful addition.
Substitutions and Variations
Butter (unsalted): May be replaced with an equal measure of coconut oil or margarine.
Confectioners’ sugar: Replace with an equal amount of granulated sugar, but note it may affect the texture slightly.
Vanilla extract: Replace it with the same amount of almond extract, or use half as much vanilla bean paste.
You can use whole wheat flour or a 1-to-1 gluten-free baking flour blend instead of all-purpose flour.
Mini chocolate chips might be swapped out with regular chocolate chips or with chopped nuts like pecans or walnuts.
Pro Tips
1. Proper Butter Softening: Ensure the butter is truly softened before starting. Leave it out at room temperature for about an hour. This helps it mix smoothly with the sugar, which is crucial for achieving a creamy texture.
2. Measuring Flour: For accurate flour measurement, use the spoon-and-level method. Spoon the flour into the measuring cup and level it off with a straight edge. This prevents adding too much flour, which can make the cookies dense.
3. Avoid Overmixing: When combining the dry ingredients with the butter mixture, mix only until the flour is just incorporated. Overmixing can lead to tough cookies.
4. Chill for Taste: Chilling the dough not only makes it easier to handle but also enhances the flavors. The rest time allows the flour to absorb moisture, resulting in better flavor and texture.
5. Uniform Cookie Size: When cutting the dough after chilling, aim for uniform shapes, as this ensures even baking. You can use a ruler for more consistent cuts, particularly if you’re aiming for a specific aesthetic.
Chocolate Chip Shortbread Recipe
My favorite Chocolate Chip Shortbread Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Mixer or mixing spoon
7. Measuring cups and spoons
8. Spatula
9. Knife
10. Cutting board or flat surface
11. Refrigerator
12. Wire rack
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
Instructions:
1. Set your oven to 325°F (165°C) and get a baking sheet ready by lining it with parchment paper.
2. In a large mixing bowl, combine the softened butter and powdered sugar and cream them together until the mixture is smooth and creamy.
3. Combine the vanilla extract with the rest of it so that they are super well combined.
4. In a different bowl, mix together the all-purpose flour and salt.
5. In a slow, steady stream, pour the dry ingredients into the butter mixture, mixing until just combined. Do not overmix.
6. Incorporate the mini chocolate chips evenly throughout the dough so they are distributed in every part.
7. Dump the dough onto a surface that is very lightly covered in flour and form it into a log or a rectangle, such that the transverse cross-section reveals a shape not unlike half of a thick sandwich sliced down the middle.
8. Refrigerate the dough for at least 30 minutes, but 1 hour is even better. After mixing, the dough is at room temperature and too soft to roll out. Plopped in the fridge, it will not only cool down; it will also firm up, making it easier to roll out.
9. After chilling, cut the dough into the shapes you want and put the shapes on the baking sheet you prepared in advance. Make sure to space them about 1 inch apart.
10. Place in the preheated oven and set the timer for 14-18 minutes. Remove the cookies when the edges are just beginning to turn a light golden color. Let cool for a minute or two on the baking sheet before moving to a wire rack to cool completely.