Go Back
–+ servings
Chocolate chip shortbread with 5 stacked and one leaning.

Chocolate Chip Shortbread Cookies

Rosemary Molloy
Chocolate Chip Shortbread Cookies, an easy cookie that practically melts in your mouth! Each bite has a taste of chocolate for the best shortbread cookie.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert, Snack
Cuisine American
Servings 30 cookies
Calories 125 kcal

Ingredients
 
 

  • 1 cup butter (softened)
  • ¾ cup icing/powdered sugar (sifted)
  • ½ teaspoon vanilla
  • 2 cups all purpose flour (at least 11% protein)
  • 1 pinch salt*
  • ¾ cup chocolate chips or chunks (115 grams)

*if using unsalted butter then add ¼ teaspoon salt.

    EXTRAS

    • 3-4 ounces chocolate (melted)

    Instructions
     

    • In the mixing bowl beat the butter, sugar and vanilla until creamy approximately 3 minutes. Add the salt and flour and mix just to combine, add the chocolate chips or chunks and combine.
    • Move the dough to a lightly floured flat surface and roll into an 18 inch log, cut it into 2 logs, wrap in plastic and refrigerate for approximately 30-45 minutes.
    • Remove the log (one at a time) from the fridge and slice ¼ inch slices and place on a parchment paper cookie sheet about 1 inch apart. While the oven is pre-heating refrigerate the cookies until the oven is hot, approximately 15-20 minutes. Repeat with remaining log.
    • Pre-heat oven to 300F (150C).
    • Bake the cookies until a pale golden color. Approximately 15-20 minutes. Let cool 5 minutes on the cookie sheet, then move to a wire rack to cool completely. Drizzle or dip with melted chocolate if desired. Chill the cookies 10-15 minutes for firm up the chocolate before serving. Enjoy!

    Video

    Notes

    The log will flatten from lying in the fridge, so you can shape the slices into a rounder circle before placing on the parchment paper cookie sheet.
    Store the cooled cookies in an airtight container with some wax paper separating the layers. They can keep up to a week or so this way as long as they're not exposed to too much air.
    You can also freeze the cooled baked cookies in a freezer safe container and they will keep for up to a month or two.

    Nutrition

    Calories: 125kcalCarbohydrates: 13gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 17mgSodium: 57mgPotassium: 19mgFiber: 1gSugar: 6gVitamin A: 189IUCalcium: 4mgIron: 1mg
    Keyword chocolate chip shortbread, shortbread, shortbread cookie recipe, shortbread cookies
    Tried this recipe?Let us know how it was!