Buttery Chocolate Chip Shortbread Cookies made with brown sugar, mini chocolate chips, and optional chocolate dipping. Perfect for any occasion!
Have you ever had a cookie that instantly brought back a memory? These Chocolate Chip Shortbread Cookies take me right back to my grandma’s kitchen. She always had a tin of shortbread sitting on the counter—classic, no frills, just buttery goodness. But when I decided to add mini chocolate chips to the mix, it was like giving grandma’s recipe a little modern twist. (Don’t worry, she approved.)
The first time I made these cookies, it was for a cozy Saturday afternoon baking session. My kids were elbow-deep in the dough—because, honestly, who can resist sneaking a little taste? And the smell? Oh, that smell. The buttery aroma filled the house, and even my husband, who’s usually indifferent about desserts, wandered into the kitchen saying, “What’s in the oven?”
They came out golden, crumbly, and just sweet enough. We ate them warm, straight off the baking sheet, and I remember thinking, Why haven’t I been making these my whole life? They’re now a go-to for everything from holiday tins to random Tuesday cravings.
Why You’ll Love This Chocolate Chip Shortbread Cookies Recipe?
These aren’t your average cookies. They’re special. Here’s why:
- Rich and Buttery: Shortbread has this magical way of melting in your mouth, and these cookies deliver.
- Chocolate in Every Bite: The mini chocolate chips add just the right amount of sweetness without overpowering that buttery base.
- Customizable: Dip them in chocolate, cut them into fun shapes, or keep them simple—it’s up to you.
- Make-Ahead Friendly: You can prep the dough ahead of time and bake whenever you’re ready. Perfect for busy schedules or spontaneous cookie cravings.
Ingredient Notes:
Every ingredient in this recipe has a job to do, and they all shine in their own way.
- Butter: The soul of shortbread. Softened butter is key—it blends smoothly and gives the cookies their rich, tender texture.
- Brown Sugar: Adds a subtle caramel flavor that takes these cookies to the next level. Use light or dark, depending on what you’ve got in the pantry.
- All-Purpose Flour: The backbone of the recipe. It creates that perfect crumbly texture we all love in shortbread.
- Salt: Just a pinch enhances the buttery sweetness and brings everything together.
- Mini Chocolate Chips: These little bursts of chocolate are evenly distributed throughout the dough, making every bite a delight.
- Almond Bark (Optional): If you’re feeling fancy, dipping the cookies in almond bark adds a glossy finish and an extra layer of sweetness.
Pro Tip: Don’t skip the chilling step! It helps the dough hold its shape and prevents the cookies from spreading in the oven.
How To Make Chocolate Chip Shortbread Cookies?
Making these cookies is a little therapeutic, honestly. It’s simple, straightforward, and the results are so worth it.
Step 1. Mix the Dough
Start by beating the softened butter and brown sugar until it’s fluffy and light. (This part always feels so satisfying—don’t rush it!) Then, slowly add the flour and salt. The dough might look a little crumbly at first, but that’s totally normal. Just use your hands to knead it gently until it comes together. Fold in the mini chocolate chips, and voilà—you’re already halfway to cookie heaven.
Step 2. Chill the Dough
Here’s where the magic happens. Transfer the dough into a gallon-sized zipper bag, leaving the top open, and roll it out flat inside the bag. Trust me, this trick keeps things neat and makes the dough an even thickness. Seal the bag and pop it in the fridge for at least an hour. Go grab a coffee and let the dough chill—it’ll make the cookies easier to cut and bake perfectly.
Step 3. Cut and Bake
Preheat your oven to 300°F and line two baking sheets with parchment paper. Take the dough out of the bag, and use your favorite cookie cutter to cut out shapes. Rounds are classic, but I love using hearts or stars for special occasions. Arrange the cookies on the baking sheets and bake for 18-20 minutes, just until the edges start to turn golden. Let them cool completely on the baking sheets—they’ll firm up as they cool.
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Step 4. Optional Chocolate Dip
If you want to go all out, melt some almond bark in the microwave until it’s smooth. Dip each cookie halfway into the melted chocolate, then place them on parchment paper to set. It adds a little flair and makes them look like they came from a fancy bakery.
Storage Options:
These cookies are perfect for making ahead or storing for later.
- Room Temperature: Store in an airtight container for up to a week. They’re great for snacking anytime.
- Freezer-Friendly: Freeze the cookies in a sealed container for up to 3 months. Just let them thaw at room temperature before diving in.
Variations and Substitutions:
Want to switch things up? Here are some ideas:
- Different Chips: Try white chocolate, dark chocolate, or even butterscotch chips for a fun twist.
- Add a Nutty Crunch: Stir in some finely chopped pecans or almonds for extra texture.
- Flavored Extracts: A splash of vanilla or almond extract can take the flavor to the next level.
- Fun Shapes: Use cookie cutters to create stars, flowers, or even squares for a modern look.
What to Serve with Chocolate Chip Shortbread Cookies?
These cookies are great on their own, but pairing them with something else makes them even better:
- Coffee: A hot cup of coffee balances the buttery richness perfectly.
- Tea: Earl Grey, chamomile, or a spiced chai pairs beautifully with these cookies.
- Ice Cream: Crumble them over a scoop of vanilla or chocolate ice cream for an easy dessert upgrade.
- Hot Chocolate: Dip the cookies in a steaming mug of cocoa—it’s a match made in winter heaven.
Frequently Asked Questions:
My dough is too crumbly—what should I do?
Don’t panic! Just knead it gently with your hands. Shortbread dough can be fussy, but it’s forgiving once you bring it together.
Do I really need to chill the dough?
Yes! Chilling is key to keeping the cookies from spreading and ensures that perfect shortbread texture.
What shape cookie cutter should I use?
Anything goes! I love using classic rounds, but hearts, stars, or even squares give these cookies a fun twist.
Ready to bake these Chocolate Chip Shortbread Cookies? I’d love to hear how they turn out! Whether you stick with classic rounds or get creative with shapes, let me know what you think—and don’t forget to share a pic. Happy baking!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chocolate Chip Shortbread Cookies
Ingredients
- 1 cup butter softened
- ½ cup light or dark brown sugar packed
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup mini chocolate chips
- Optional: 4-5 squares of almond bark for dipping
Instructions
Prepare the Dough
- In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer until the mixture is light and fluffy. Gradually add the flour and salt, mixing on low speed until fully incorporated. If the dough appears crumbly, use your hands to knead it gently until it forms a cohesive dough. Fold in the mini chocolate chips and ensure they are evenly distributed throughout the mixture.
Chill the Dough
- Place the dough in a gallon-sized zipper bag. Leave the top open and roll the dough flat within the bag to create an even thickness. Seal the bag and refrigerate for at least one hour to firm up the dough. This step is essential for maintaining the shape of the cookies during baking.
Cut and Shape
- Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone baking mats. Remove the chilled dough from the bag and use a 2-inch round cookie cutter (or any shape of your choice) to cut out cookies. Arrange the cookies on the prepared baking sheets, ensuring there is adequate space between each one.
Bake the Cookies
- Bake the cookies in the preheated oven for 18-20 minutes or until the edges begin to turn a light golden brown. Allow the cookies to cool completely on the baking sheets before transferring them to a serving platter or storage container.
Optional: Dip in Chocolate
- If desired, melt 4-5 squares of almond bark in the microwave, heating in 30-second intervals and stirring in between until smooth. Dip each cookie halfway into the melted almond bark and place it on a parchment-lined tray to set. Let the chocolate fully harden before serving or storing.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
