Chocolate Chip Shortbread Cookies

I’ve found a new love.

These cookies may look very plain and simple, but I am absolutely addicted to the taste.

Sure, I’ve had shortbread cookies before. But this is my favorite recipe by far. The cookies are crunchy on the outside, and once they hit your tongue, the crumbs almost melt in your mouth. They remind me a bit of the Danish butter cookies I love so much.

The cookies dough is easy to make. It does need a little refrigeration to firm up the dough. And then they are ready to go in the oven.


Maybe next time I’ll cut them into other shapes to make them more visually appealing. The recipe is adapted from Use Real Butter who adapted it from Smitten Kitchen.

Chocolate Chip Shortbread Cookies
Author: Kirbie’s Cravings
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 8 oz. (2 sticks) unsalted butter, room temperature
  • 2/3 cup confectioners’ sugar
  • 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup mini chocolate chips
  1. In a stand mixer, beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough.
  2. Fold in the chocolate chips with a large spoon or spatula.
  3. Gather dough and place in between two sheets of parchment paper. Roll the dough into a rectangle shape that’s 1/4 inch thick.
  4. Refrigerate the dough for at least 2 hours (I transferred the parchment paper and dough onto a cookie sheet for support and stuck it in the fridge so that the dough would not break/bend).
  5. After dough is firm, preheat the oven to 325°F. Cut the dough into 1 1/2-inch squares.
  6. Bake for 18 to 20 minutes, until they turn golden brown around the edges. Makes about 3 dozen.


29 comments on “Chocolate Chip Shortbread Cookies”

  1. Ooh, this recipe looks like I could handle it. Yay! I love Use Real Butter’s site – her pictures are gorgeous!

    • Yes she does have gorgeous pics! She was raving about these cookies and I had my doubts. I like shortbread cookies but they aren’t on my top of favorites, but I love these! i tried to simplify things from the original recipe and the adaption from Use Real Butter. I like to cut out as many unneeded steps as possible. 😉

  2. ooh, i love shortbread cookies and chocolate chips can only make it better. yum, can’t wait to give it a try.

  3. Ive seen this recipe in a fair few places now and every time i think how much i want to try it out! I really must bite the bullet and make this, shortbread is one of my favourite treats and it is so crazily simple to make isnt it! Dangerously so 🙂

    • Make it! It is really simple. I was putting the dough together and my reaction was: “I’m done already? that was fast…”

  4. Made these last week for cookie exchange, they were easy and held the delicious taste when some of the others had gone stale! making my second batch for Christmas, received several compliments and I am not a baker! very good!

  5. Wow! These are brilliant. Simple to make and a true shortbread flavour and texture. I’m trying it again with craisins for Christmas. Thanks for a wonderful recipe and Merry Christmas!

  6. I have found a similar recipe that just calls for the dough to be pressed into a 13×9 baking pan, so I think that to make things easier for me I will do just that.

    I made half the cookie recipe last night into a “Fruit Pizza” with the dough pressed onto a pizza pan, baked it at 350 degrees for 15-20 minutes. I then combined 8 ounces cream cheese, 1/2 c. granulated sugar, 1/2 tsp. lemons juice & mixed well, spread it on top the cooled cookie, and topped it with fresh fruit (blueberries & sliced bananas, but hope to make it again with strawberries, peaches, nectarines, & fresh pineapples). A wonderfully delicious summer-time treat!

  7. Does anyone have the metric measurements for these?

    I know that European and American cup sizes differ (and I have no idea which my set are!) and it seems that every conversion site gives me a different value!

  8. OK. So I think its;
    ?230g unsalted butter, room temperature
    ?85g cup confectioners’ sugar
    ?1/2 tsp vanilla extract
    ?250g all-purpose flour
    ?140g mini chocolate chips (which seems like a lot)

    Will give this conversion a go tomorrow and let you know if it works.

  9. Just about right – delicious!

    Not as crumbly as I would normally expect shortbread to be, but still delicious… I usually use something rougher in addition to flour, like a semolina or polenta.

  10. Wow! These were wonderful. I added roughly two teaspoons of orange zest to the dough with the chocolate chips and they were out of this world. I used a small biscuit cutter with wavy edges and they looked pretty out of the oven. We made these to pass out to clients for Christmas and are confident they will be pleased. Thank you for posting!

  11. I’m not a cook, but even I can handle this recipe. Didn’t roll the dough, just pressed it into 8×8 cake pan with wax paper and twin cake pan. DELICIOUS! Thanks from bad bakers everywhere. 😉

  12. Have made these and am absolutely devastated! Way too much butter which has completely ruined them.. Will not bein using this recipe again!!!

    • I think you my have gone wrong with the measurements. this recipe has worked out perfectly for me every time and it’s a popular recipe. you also need to make sure you didnt melt the butter

  13. i was just wondering what if there wasn’t much chocolate chips? will it still taste amazing or..?

  14. Made these for valentine’s day using a heart cookie cutter (of course!). They turned out perfect. The recipient loved them, as did I!

  15. Hi! I was wondering, is it possible to use granulated sugar instead of confectionery sugar in this recipe? What difference will it make in the final product?

    • shortbread has a very delicate, crumbly texture so it works best with a really fine sugar like confectionary/powdered sugar.

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