Chocolate Chip Shortbread Cookies
Chewy-crisp, buttery-sweet, and crammed with chocolate chips, this commingling of chocolate chip cookies and shortbread is one of the best treats you will ever eat. Made with 7 ingredients and ready in about 40 minutes.
These cookies are made with just 7 ingredients
It’s basically shortbread dough (butter, flour, sugar), scented with vanilla and studded with semisweet chocolate chips. I also added cornstarch with helps soften the “grain” of the flour, keeps the cookies soft in the middle, and creates a fantastic crumbly crumb.
These cookies are ready in 30 minutes. There’s no need to scoop individual cookies onto a baking sheet – these cookies are baked in one baking pan! Just make sure you cut the cookies while they’re still warm, to prevent them from breaking apart. They may crumble a bit on the edges, but that’s the beauty of shortbread.
Use mini chocolate chips so you can cover more acreage. I used mini chocolate chips so they would spread out more when folded into the dough. I also sprinkled a few on top. You can swap in regular chocolate chips if desired; use 3/4 cup of the regular chips if you’re substituting for 2/3 cup of mini chips.
These cookies are great for any kind of celebration or holiday gathering
Birthday birthdays, holiday celebrations, book club night – these cookies will always be welcome! And since you can make them up to 5 days in advance, they’re pre-ahead friendly!
You can make this cookies in advance! You can make the cookies up to 5 days in advance; simply store them in an airtight container, at room temperature. You can also freeze them for up to 3 months.
Chocolate Chip Shortbread Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 2/3 cup mini chocolate chips, or 3/4 cup regular chocolate chips, plus a few more for sprinkling over top
Instructions
- Preheat oven to 325 degrees. Line an 13×9-inch baking pan with parchment paper, leaving some overhang on the ends so you can lift the shortbread out. This is optional but makes easy work of removing and cutting the shortbread cookies.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft. Beat in the granulated sugar. Scrape down the sides of the bowl. Beat in the vanilla and salt. With the mixer on low speed, beat in the flour and cornstarch. When the mixture is combined, increase the speed to medium-high and beat until the dough comes together (it will be clumpy). Reduce the speed to low and beat in the chocolate chips.
- Transfer the dough to the prepared pan and press down to cover the bottom of the pan, making an even layer. If desired, sprinkle more chocolate chips over the top.
- Bake for 25 to 30 minutes, or until very lightly browned on top and around the edges.
- Cool the pan on a wire rack for 10 to 15 minutes. Use the parchment paper to remove the whole batch of cookies and, while the shortbread is still warm, cut into 24 cookies. Serve warm or room temperature.
- Store leftovers in an airtight container for up to 5 days.