Chocolate Chip Shortbread
Indulge in the rich, buttery bliss of Chocolate Chip Shortbread, a classic treat with a delicious twist. This recipe combines the delicate crumb of traditional shortbread with bursts of sweetness from mini chocolate chips, creating the ultimate melt-in-your-mouth experience. With just six simple ingredients—unsalted butter, powdered sugar, vanilla extract, flour, salt, and chocolate chips—this recipe comes together effortlessly in under 40 minutes, including bake time. A quick chill ensures perfectly shaped cookies that bake to a light golden edge while staying tender at the center. Ideal for tea time, gifting, or a cozy snack, these cookies are as versatile as they are irresistible. Make a batch today and savor homemade decadence that’s easy to whip up and impossible to put down!
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 100 grams Powdered sugar
- 2 teaspoons Vanilla extract
- 240 grams All-purpose flour
- 0.5 teaspoon Salt
- 120 grams Mini chocolate chips
Instructions
Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter with a hand mixer or stand mixer until it is soft and creamy, about 2 minutes.
Add the powdered sugar and beat until smooth and fluffy, another 1-2 minutes.
Mix in the vanilla extract until combined.
Sift the all-purpose flour and salt together, then gradually add them to the butter mixture. Mix on low speed until the dough comes together—it may look crumbly at first, but keep mixing until it forms a cohesive dough.
Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
Turn the dough onto a lightly floured surface and shape it into a 1-inch thick rectangle. Use a knife or cookie cutter to slice or shape the dough into your desired size (approximately 2-inch squares or rounds).
Place the shaped cookies onto the prepared baking sheets, leaving about 1 inch of space between each cookie.
Chill the cookies in the refrigerator for 10-15 minutes to prevent spreading while baking.
Bake in the preheated oven for 16-18 minutes, or until the edges are lightly golden (the centers should remain pale).
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your buttery Chocolate Chip Shortbread with a cup of tea or coffee, or store them in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.1 g | 292% | |
| Saturated Fat | 133.4 g | 667% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 364.0 g | 132% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 163.4 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 326 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
