Best 9 Chocolate Chip Shortbread Cookies I Recipes

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Indulge in the delectable symphony of flavors and textures that is chocolate chip shortbread cookies, a classic confection that tantalizes taste buds with its buttery, crumbly crust and rich, gooey chocolate chips. These cookies are a delightful union of two beloved baking worlds, combining the melt-in-your-mouth goodness of shortbread with the irresistible allure of chocolate chips. Our carefully curated collection of recipes offers a diverse range of flavor combinations and variations to suit every palate. From the classic combination of milk chocolate chips and vanilla extract to unique twists like white chocolate chips and orange zest, these recipes promise an unforgettable baking experience and a delightful treat to share with loved ones.

Let's cook with our recipes!

CHOCOLATE CHIP SHORTBREAD



Chocolate Chip Shortbread image

Classic shortbread gets a chocolate twist!

Provided by Shelly

Categories     Cookies

Time 30m

Number Of Ingredients 5

1 cup salted butter, room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups all purpose flour (I used Bob's All Purpose Unbleached flour)
2/3 cup mini chocolate chips

Steps:

  • In the bowl of your stand mixer fitted with the paddle attachment mix the butter, sugar and vanilla together for 2 minutes. Turn the mixer to low and slowly add in the flour, mixing until just combined.
  • Stir in the chocolate chips evenly.
  • Transfer the dough to a zip-top bag and chill for at least 2 hours. Alternately, you can roll your dough out now and cut into shapes, and then chill the dough. Both methods are effective.
  • Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
  • Roll dough out into a large square, 1/3-inch thick. Cut the dough into squares using a knife, or you could use cookie cutters.
  • Place on baking sheet and bake for 18-20 minutes.
  • Transfer to a wire rack to cool completely.

Nutrition Facts : ServingSize 1 cookie, Calories 153 calories, Sugar 5.4 g, Sodium 78 mg, Fat 9.6 g, SaturatedFat 6 g, TransFat 0.4 g, Carbohydrate 15.3 g, Fiber 0.4 g, Protein 1.4 g, Cholesterol 24.5 mg

SALTED CHOCOLATE CHUNK SHORTBREAD COOKIES



Salted Chocolate Chunk Shortbread Cookies image

These wildly popular cookies were developed by Alison Roman for her cookbook, "Dining In: Highly Cookable Recipes." "I've always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot)," she writes. "Too sweet, too soft, or with too much chocolate, there's a lot of room for improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on the most iconic cookie known to man, I took all my favorite parts and invented something else entirely. Made with lots of salted butter (it has a slightly different flavor and a deeper saltiness than using just salt - I prefer unsalted butter everywhere else but here), the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie."

Provided by Alison Roman

Categories     cookies and bars, dessert

Time 45m

Yield 24 cookies

Number Of Ingredients 9

1 cup plus 2 tablespoons/255 grams total salted butter (2¼ sticks), cold (room temperature if you're using a handheld mixer), cut into ½-inch pieces (see note)
1/2 cup/100 grams granulated sugar
1/4 cup/55 grams light brown sugar
1 teaspoon vanilla extract
2 1/2 cups/325 grams all-purpose flour (see Tip)
6 ounces/170 grams semi-sweet or bittersweet dark chocolate, chopped (not too fine; you want chunks, not little shards)
1 large egg, beaten
Demerara sugar, for rolling
Flaky sea salt, for sprinkling

Steps:

  • Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it's super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
  • Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
  • Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).
  • Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together - the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won't spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 20 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 12 grams, Sodium 135 milligrams, Sugar 9 grams, TransFat 1 gram

TINA'S SHORTBREAD CHOCOLATE CHIP COOKIES



Tina's Shortbread Chocolate Chip Cookies image

This cookie is incredible. It's so rich and tasty. I cannot tell how many times I get asked for this recipe. Everyone loves it and it's easy to make. These keep very well. You can make dough ahead time and freeze it. Defrost when ready to use and follow baking instructions. Great cookie for the holidays.

Provided by Tina Andre' Fox

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Yield 12

Number Of Ingredients 7

1 ¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter
½ cup white sugar
¾ cup semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
  • Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.

Nutrition Facts : Calories 316.5 calories, Carbohydrate 29.6 g, Cholesterol 40.7 mg, Fat 21.9 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 11.9 g, Sodium 72.5 mg, Sugar 14.2 g

CHOCOLATE CHIP SHORTBREAD



Chocolate Chip Shortbread image

Provided by Food Network Kitchen

Time 2h35m

Yield 18 pieces

Number Of Ingredients 6

2 sticks unsalted butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup confectioners' sugar
2 cups all-purpose flour, plus more for dusting
1 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-inch-square baking pan with foil, leaving a 2-inch overhang on 2 sides.
  • Beat the butter, vanilla and salt in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Reduce the mixer speed to low; add the confectioners' sugar and beat until just incorporated. Add the flour in 2 batches and beat until smooth. Stir in 1/2 cup chocolate chips with a wooden spoon.
  • Lightly dust your hands with flour and press the dough into the prepared pan. Score the top with a knife to make 9 strips, then score the strips in half to make 18 pieces. Bake until the edges are firm and the top is dry, 40 to 45 minutes.
  • Immediately rescore the cookies, then let cool 20 minutes in the pan. Lift the foil to remove the shortbread from the pan and transfer to a rack to cool completely.
  • Cut the shortbread into pieces along thescored lines. Put the remaining 1/2 cup chocolate chips in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Drizzle over the shortbread and let stand until set, about 1 hour.

ROSEMARY CHOCOLATE CHIP SHORTBREAD



Rosemary Chocolate Chip Shortbread image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 1h10m

Yield 16 cookies

Number Of Ingredients 6

1/2 cup unsalted butter (1 stick), softened to room temperature
1/4 cup sugar
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1 cup all-purpose flour
1/3 cup mini chocolate chips

Steps:

  • Preheat the oven to 300 degrees F. Cream the butter with the sugar using a handheld mixer. Mix in the rosemary, salt, and flour, 1/4 cup at a time. Sprinkle in the chocolate chips, and stir by hand until well-distributed. Gather the dough into a ball. (If the dough begins to soften or feel greasy, chill the dough for 15 minutes.)
  • Roll the dough out into a rectangle of 1/2-inch thickness and cut into rectangles about 1/2-inch by 2-inches. Place the dough pieces on a cold ungreased baking sheet. Prick the tops with a fork. Bake the shortbread until the dough starts to turn a golden color, about 25 minutes. Remove the shortbread from the baking sheet and let cool completely on a rack.

CHOCOLATE CHIP SHORTBREAD COOKIES I



Chocolate Chip Shortbread Cookies I image

Extremely easy and fast to make. By the time they're out of the oven, they will disappear!

Provided by Suzanne Laberge

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Yield 18

Number Of Ingredients 5

1 cup butter, softened
½ cup confectioners' sugar
½ cup cornstarch
1 cup semisweet chocolate chips
1 ½ cups all-purpose flour

Steps:

  • With an electric beater, mix together the butter or margarine and the confectioners' sugar.
  • Sift together the flour and the corn starch and mix in gradually in the butter mixture. Add the chocolate chips.
  • Shape dough into little balls of approximately 1 1/4 inch in diameter. Put on a non-greased cookie sheet. Bake at 330 degrees F (170 degrees C) for approximately 20 minutes.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 20.4 g, Cholesterol 27.1 mg, Fat 13.1 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 8.2 g, Sodium 74.2 mg, Sugar 8.4 g

CHOCOLATE CHIP SHORTBREAD



Chocolate chip shortbread image

Bake a batch of these easy chocolate chip shortbreads to pair with your afternoon cup of tea. These simple sweet treats are perfect for sharing

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 40m

Yield Makes 14

Number Of Ingredients 5

300g plain flour
200g cold salted butter, cubed
1 large egg yolk
100g caster sugar plus extra to sprinkle
80g milk or dark chocolate chips

Steps:

  • Sieve the flour into a large mixing bowl and add the butter. Rub the butter and flour between your fingers until the mixture looks like crumbs. Stir through the egg yolk, sugar and chocolate chips and squish everything together in the bowl to create a dough. Once it has begun to come together in the bowl tip out on to your work surface and form it into a flattened round puck shape, wrap and chill for 30 mins.
  • Preheat the oven to 170C/150C fan/gas 3. Line 2 baking sheets with baking parchment.
  • Roll out the dough in between two sheets of baking parchment until its 1cm thick. Remove the top sheet of parchment, and cut into 14 rounds with a 7cm round biscuit cutter. Re-roll any offcuts to make the most from your dough. Carefully transfer the rounds to your baking sheets using a palette knife or spatula, leaving some space in between them. Sprinkle each one with a little sugar. Bake in the oven for 15-20 mins or until lightly golden. Remove from the oven and allow to cool for 10 mins before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 249 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.28 milligram of sodium

MELT-IN-YOUR-MOUTH MINI CHOCOLATE CHIP SHORTBREAD COOKIES



Melt-In-Your-Mouth Mini Chocolate Chip Shortbread Cookies image

No subs use only butter. If desired you can coat them is sugar before baking. These are also great without the chocolate chips, chopped maraschino cherries can be used in place of the chocolate chips for the holidays.

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 20m

Yield 20-24 serving(s)

Number Of Ingredients 7

1 cup butter, softened
2 teaspoons vanilla (or you 1 teaspoon almond extract)
1/2 cup confectioners' sugar
1/4 cup cornstarch
1 1/2 cups flour
1/3 cup mini chocolate chip
confectioners' sugar, for dusting (optional)

Steps:

  • Set oven to 350 degrees (set oven rack to second-lowest position).
  • Prepare an ungreased cookie/baking sheet.
  • In a medium bowl beat softened butter with vanilla using an electric mixer until fluffy (about 4 minutes).
  • Add in confectioners sugar, cornstarch and flour; beat on low speed for about 1 minute, then on high speed for 3-4 minutes more.
  • Add in the mini chocolate chips; mix to combine.
  • Drop by spoonfuls about 2-inches apart on the baking sheet.
  • Bake for about 10-12 minutes (watch that the edges don't brown too much).
  • Cool completely on wire racks then lightly dust with confectioners sugar if desired.

Nutrition Facts : Calories 148.3, Fat 10.2, SaturatedFat 6.4, Cholesterol 24.4, Sodium 66.1, Carbohydrate 13.5, Fiber 0.4, Sugar 4.6, Protein 1.2

CHOCOLATE-CHOCOLATE CHIP SHORTBREAD COOKIES



Chocolate-Chocolate Chip Shortbread Cookies image

Provided by Antoinette Muto

Categories     Cookies     Food Processor     Chocolate     Dessert     Bake     Kid-Friendly     Back to School     Walnut     Bon Appétit     Los Angeles     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 30

Number Of Ingredients 10

1 1/2 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
2 cups semisweet chocolate chips, frozen 1 hour
3/4 cup (1 1/2 sticks) unsalted butter, diced, room temperature
1 cup sugar
1 large egg yolk
2 teaspoons vanilla extract
3/4 teaspoon almond extract
1 cup walnuts, coarsely chopped

Steps:

  • Preheat oven to 375°F. Whisk flour, cocoa, and salt in small bowl to blend. Coarsely chop 1 1/2 cups chocolate chips in processor. With machine running, add butter, then 1/2 cup sugar through feed tube. Add egg yolk and both extracts and process to blend. Using on/off turns, mix in walnuts, scraping down sides of bowl occasionally. Add flour mixture and process just until dough comes together, about 1 minute. Transfer dough to large bowl. Using hands, mix in remaining 1/2 cup chocolate chips.
  • Using 1 tablespoon dough for each, shape dough into 1 1/4-inch-diameter balls. Press each dough ball to 1/2-inch thickness; dip 1 side into remaining 1/2 cup sugar to coat. Arrange cookies, sugar side up, on 2 ungreased baking sheets. Bake cookies until set and almost firm to touch, about 18 minutes; cool on racks.

Tips:

  • Use high-quality ingredients. This will make a big difference in the taste of your cookies. Look for butter with at least 80% butterfat, and use real vanilla extract, not imitation.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the cookies, making them light and tender.
  • Don't overmix the dough. Overmixing will make the cookies tough. Mix just until the ingredients are combined.
  • Chill the dough before baking. This will help to prevent the cookies from spreading too much in the oven.
  • Bake the cookies at a high temperature for a short amount of time. This will help to create crispy edges and a chewy center.
  • Let the cookies cool completely before storing them. This will help to prevent them from becoming soft and crumbly.

Conclusion:

These chocolate chip shortbread cookies are a classic for a reason. They're easy to make, delicious, and perfect for any occasion. With a few simple tips, you can make sure your cookies turn out perfect every time.

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