This delicious Chocolate Chip Shortbread Cookies recipe is easy to make! They are simple, buttery, and are sure to disappear in seconds!
Delicious shortbread cookies, speckled with delicious mini chocolate chips. I am a sucker for shortbread but shortbread with chocolate involved takes things over the top! And I am here for it! The holidays are all about indulging and this is definitely a decadent little heavenly bite.
These chocolate chip shortbread cookies are buttery and delicious. They are also a must in any holiday cookie tray, in my opinion! I like to double the recipe, package them up and gift them to my friends and family. It’s a struggle keeping my husband away from them but I do manage to get most of them out of the house and in the hands of their recipients before he gets to them!
The best part about this recipe is you can prep it all in advance and freeze the dough until you are ready to use it. To me, that’s super helpful when I am trying to make a variety of cookies. Its also helpful to have frozen dough on hand for when that craving hits ya!
Ingredients in Chocolate Chip Shortbread Cookies
- Butter: softened
- White sugar and brown sugar
- Vanilla extract
- Salt
- Flour: all purpose flour
- Mini chocolate chips: can substitute regular chocolate chips or chopped chocolate but I find the mini chocolate chips disperse more evenly and also make it easier to slice and bake the cookies
How to make Chocolate Chip Shortbread Cookies
- In the bowl of a stand mixer, cream together the butter and sugars until they are light and fluffy. Scrape down the sides of the bowl to ensure everything is properly mixed.
- Add the vanilla extract and salt and mix to incorporate.
- Next, with the mixer running on low, slowly add the flour until it is mixed in. Once the flour is incorporated, mix in the mini chocolate chips.
- Divide the dough in half and roll each half into a log about 2 inches thick in diameter. Wrap it in plastic wrap and refrigerate for 1 1/2- 2 hours.
- Preheat oven to 300F and line 2 baking trays with parchment paper.
- Remove the cookie logs from the fridge and slice them into 1/4 inch slices. Arrange them on the baking sheets and bake for 17 minutes. The cookies will be light in colour still.
- Remove and allow to cool for 5 minutes on the tray before you transfer to cooling rack to cool completely before eating.
How to store Chocolate Chip Shortbread Cookies
Baked cookies can be stored in an airtight container at room temperature for about 5 days.
Unbaked dough can be frozen for a couple of months. Be sure to wrap it tightly in plastic food wrap and then place it in a freezer-safe bag or container to prevent freezer burn. When you are ready to use the frozen dough, you will need to leave it in the fridge to thaw as it will be too difficult to cut safely.
I hope you enjoy these cookies!
Happy Holidays!
-Cathy
Looking for more Christmas cookie recipes? You may also like:
Chocolate Crinkle Cookies
Christmas Kiss Cookies
Gingerbread Cookies
Chocolate Crinkle Cookies Christmas Kiss Cookies Gingerbread Cookies
If you try and enjoy this recipe, I would love to hear about it! Leave a rating and/or comment below to let me know what you think!
Chocolate Chip Shortbread Cookies
Ingredients
- 1 cup butter softened
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 3/4 cups flour
- 3/4 cup mini chocolate chips
Instructions
- In the bowl of a stand mixer, cream together the butter and sugars until they are light and fluffy. Scrape down the sides of the bowl to ensure everything is properly mixed.
- Add the vanilla extract and salt and mix to incorporate.
- Next, with the mixer running on low, slowly add the flour until it is mixed in. Once the flour is incorporated, mix in the mini chocolate chips.
- Divide the dough in half and roll each half into a log about 2 inches thick in diameter. Wrap it in plastic wrap and refrigerate for 1 1/2- 2 hours.
- Preheat oven to 300F and line 2 baking trays with parchment paper.
- Remove the cookie logs from the fridge and slice them into 1/4 inch slices. Arrange them on the baking sheets and bake for 17 minutes. The cookies will be light in colour still.
- Remove and allow to cool for 5 minutes on the tray before you transfer to cooling rack to cool completely before eating.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
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