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.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword chocolate chips, cornstarch in cookies, shortbread, shortbread dough

Prep Time 15

Cook Time 25

Total Time 40

Servings Cookies

Calories 158kcal

Author Robin Miller

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 13x9-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.

Nutrition