Buttery double chocolate chip shortbread cookies are an easy cookie to make with just a few ingredients. They keep well at room temperature and melt-in-your-mouth with every bite.
A few months ago, I tried a recipe for chocolate chip shortbread cookies that I completely fell in love with. They were rich, buttery, and melt-in-your-mouth.
This weekend, I thought about making a chocolate chocolate chip version of the shortbread cookies. These were just as delicious and I loved the extra chocolate punch.
The cookies are super easy to make, but you do need to refrigerate the dough to let it firm up. These cookies are definitely on my favorites list.
- Softened unsalted butter
- Confectioner’s sugar
- Vanilla extract
- All-purpose flour
- Dutch-process cocoa powder
- Mini chocolate chips
How to Make Them
In a large bowl, beat the butter and sugar together until smooth. Add the vanilla and, once it’s incorporated, reduce the mixer speed to low and add the flour and cocoa powder. Mix only until the dry ingredients are absorbed into the wet ones. Fold in the chocolate chips.
Place the dough between two sheets of parchment paper. Roll it into a rectangle with a thickness of ¼”. Chill the dough for at least two hours.
Cut the dough into 1 1/2” squares and place them on a baking sheet. Bake the cookies for 18 to 20 minutes or until they are golden around the edges.
The best shortbread cookies are a little crumbly with a very tender texture. This is achieved by not overmixing the dough when you add the flour. So, mix just long enough so the flour is absorbed.
I prefer mini chocolate chips for this recipe because regular ones are too bulky and make it difficult to slice the dough once it’s chilled.
Chilling the dough is very important, so don’t skip that step. If you do the cookies will spread when they bake. The dough needs at least two hours but you can chill it for up to two days.
To make it easy, after you roll out the dough, keep it in the parchment and place it on a baking sheet. This will make it easier to move it to and from the fridge.
These chocolate chocolate chip shortbread cookies will keep for up to a week or more as long as they are stored in an airtight container.
More Recipes to Try
Double Chocolate Chip Shortbread cookies
- 8 oz (2 sticks) unsalted butter room temperature
- 2/3 cup confectioners’ sugar
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 3 1/2 tbsp dutch processed cocoa powder
- 3/4 cup mini chocolate chips
- 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 and cocoa powder, mixing only until it disappears into the dough.
- Fold in the chocolate chips with a large spoon or spatula.
- Gather dough and place in between two sheets of parchment paper. Roll the dough into a rectangle shape that’s 1/4 inch thick.
- 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).
- After the dough is firm, preheat the oven to 325°F. Cut the dough into 1 1/2-inch squares.
- Bake for 18 to 20 minutes, until they turn golden brown around the edges. Makes about 3 dozen.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.