Chocolate Chip Shortbread Cookies

Chocolate chip shortbread cookies are the perfect companion for a warm cup of coffee or cold glass of milk. These cookies are buttery, tender, and filled with rich chocolate chips. All you need are five ingredients to get started.

Prep Time 15

Cook Time 12

Resting Time 45

Total Time 1 12

Servings cookies

Author Heather

Ingredients

1 cup (226 g) unsalted butter room temperature
¾ cup (85 g) confectioner's sugar
2 cups (240 g) all purpose flour measured properly *
½ teaspoon salt
¾ cup (133 g) mini chocolate chips

Instructions

In a large bowl, add butter and sugar. Using a hand mixer or stand mixer, beat until light and fluffy, about a minute.
In a separate bowl, sift together the flour and salt.
Add dry ingredients to butter mixture and mix with a hand mixer until ingredients are fully incorporated. Your dough will be thick and crumbly, but holds its shape when pinched between two fingers.
Add mini chocolate chips and mix to incorporate.
Shape dough into a disc and wrap in wax paper or parchment. Refrigerate for 30 minutes.
Meanwhile, preheat oven to 350℉ and line a baking sheet with parchment paper. Set aside.
Dust counter top and rolling pin with flour, then roll dough to ¼" thickness. Use a sharp knife to slice off the rounded edges, then slice dough into rectangles (or use cookie cutters). Place onto prepared baking sheet about 1 inch apart.
Bake for about 13-15 minutes, or until cookies look set on top and barely begin to brown around edges. Remove from oven and allow to cool for 5 minutes before removing from the baking sheet. Shortbread cookies are very delicate straight from the oven and need time to cool and firm up.

Video

Notes

*Measuring flour properly: Either measure flour by weight using a kitchen scale (this is what I do and recommend), or stir and fluff your flour, then gently spoon into a measuring cup and level off with a knife. Scooping into a bin with the measuring cup compacts the flour and adds up to 25% extra flour, making your dough very dry and crumbly.
Dough look dry and crumbly? It sounds like too much flour was added. Add 1 tablespoon of milk at a time to your dough and stir until dough comes together.
Can I use granulated sugar? Yes, confectioner's sugar can be substituted with granulated sugar. Substitute ¾ cup of confectioner's sugar with ½ cup of granulated sugar.
Storing cookies: Cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
Storing dough: Raw dough will keep in the refrigerator for 3 days. If dough has been refrigerated for more than 30 minutes, allow to warm up at room temperature for 10-15 minutes before rolling out.
Freezing: Cookie dough and baked cookies can be frozen up to 3 months.
More tips: Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!

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