Chocolate Chip Shortbread Cookie Dippers are the perfect companion for a warm cup of coffee or cold glass of milk. These shortbread cookies are buttery, tender, and filled with chocolate chips. Plus, you need only 5 ingredients for this quick and easy cookie recipe.
You’re going to love this recipe for chocolate chip shortbread cookie dippers because they’re easy to make, with only 5 ingredients needed.
Plus, they’re incredibly buttery, tender, and filled with chocolate chips. What’s not to love?
Sliced into bars, they’re the perfect pairing with a cup of coffee, tea, or a cold glass of milk. Or, use cookie cutters to make any shape or size you’d like!
Tips For Successful Shortbread Cookies
Shortbread cookies, while having a short ingredient list, can be difficult to master. Here are a few tips for successful shortbread cookie baking!
If you’ve never had a shortbread cookie before, they have a different texture than say, a chocolate chip cookie. Shortbread cookies are buttery, tender, and delicate. They don’t contain any leavening agents, so these cookies are also dense, and won’t puff up in the oven.
The most important part about making cookies is the proper measuring of ingredients – especially the flour. To properly measure flour, spoon the flour into your measuring cup, then level off with a knife.
If you scoop with your measuring cup, directly from your flour container, this compacts the flour into your cup, adding extra flour to your recipe.
I have added several screenshots from my video below, so you can see exactly what your dough needs to look like.
Your dough needs to be chilled in the refrigerator for a solid 45 minutes (or more) before rolling it out. After rolling and cutting into bars, I also like to refrigerate my cookies again before baking.
A chilled dough will spread less in the oven, which is what we’re looking for.
How to Make Chocolate Chip Shortbread Cookie Dippers
First, gather your ingredients.
For this recipe, you’ll need room temperature butter, granulated sugar, all-purpose flour, mini chocolate chips, and salt.
First, you’ll cream together your butter and sugar. Then, you’ll add your salt and all-purpose flour. Mix together until fully incorporated.
This may be difficult to do by hand – I like to use a hand mixer for this reason. Your dough will be very thick and crumbly. Once your flour is mixed, it will look like above.
Grab a bit of dough and pinch it together with your hands. If your dough will stick together and hold its shape, your dough is the proper texture.
Your dough should not be sticky or sticking to your hands. If it is, try adding up to 1/4 cup more flour.
Add your mini chocolate chips and slowly press them into your dough. You may want to use your hands for this step, because your dough will be very stiff.
Once your chocolate chips are incorporated, pour your dough out onto a piece of wax paper and work into a disc. Wrap and refrigerate for 45 minutes.
Once your dough has chilled, roll it out into about a 1/4″ thick rectangle, then cut away the rounded edges. Cut your rectangle into 20 bars (see my video for how I cut mine), then transfer to a parchment lined baking sheet.
At this point, you could also use cookie cutters to cut your dough into shapes. Keep in mind that different shapes may change the baking time.
If your dough has been out a while and has warmed up to room temperature, I highly recommend placing your baking sheet into the refrigerator for another 10 minutes. This helps to stiffen your dough and prevent spreading in the oven.
More Shortbread Cookie Recipes
Want to try your hand at more shortbread cookie recipes? Here are a few of my favorites.
- Heidesand – German Browned Butter Shortbread Cookies
- Iced Lime Shortbread Cookies
- Birthday Cake Shortbread Cookie Bites
- Mint Chocolate Shortbread Cookies
- Classic Shortbread Cookies
Chocolate Chip Shortbread Cookie Dippers
- 1 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 3/4 cup mini chocolate chips
- In a bowl, cream together butter and sugar.
- In a separate bowl, sift (or whisk) together flour and salt. Add dry ingredients* to butter mixture and mix until a dough forms. Dough should easily roll into a ball, but not sticky, and not crumbly. Add chocolate chips and mix until just combined.
- Shape dough into a disc and wrap in wax paper. Refrigerate for 45 minutes.
- Meanwhile, preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- Dust counter top and rolling pin with flour, roll dough to 1/4" thickness. Cut off rounded edges, leaving you with a large square or rectangle. Slice dough into long rectangles, about 1 inch by 4 inches. Place on baking sheet. ***If your dough has been out of the refrigerator for a long time at room temperature, I recommend placing the entire baking sheet back in the refrigerator for 10 minutes to chill your dough once more before baking. This will help your cookies keep their shape.
- Bake for 12-14 minutes or until cookies begin to lightly brown around edges. Remove from oven and allow to cool for 2-3 minutes before removing from sheet to cool completely.
- It is extremely important for this recipe that the flour is measured properly. I use the 'spoon and level' method. Spoon the flour into your measuring cup, then level with a knife. If scooping directly from a flour container, the flour will get compacted into your measuring cup and add too much flour to your dough.
- Your cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.
- You can keep raw cookie dough in the refrigerator for 3 days. Cookie dough and baked cookies freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen dough to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.