Chocolate Chip Shortbread Cookies

Picture a plate of buttery, golden-edged cookies freckled with tiny chocolate gems, their sandy-crumb texture giving way to tender snap and a bloom of cocoa on the tongue.

Imagine the warm, vanilla-kissed aroma drifting from the oven, turning a gray afternoon into something soft, bright, and a little celebratory.

Shortbread is my comfort compass—simple ingredients transforming into calm—and these chocolate chip shortbread cookies are my go-to when I want sweetness without fuss.

They’re ideal for busy weeknights when energy is low, Sunday suppers that call for a petite finish, or last-minute coffee dates where a homemade touch matters.

Once, a surprise school bake sale surfaced the night before, and this dough—mixed in minutes and chilled while we cleared dinner—saved the day with tidy slices and flawless results.

We’ll keep the oven gentle, the dough cool, and the chips evenly tucked throughout.

Ready? Let’s cook!

Why You’ll Love It

• Delivers buttery, melt-in-your-mouth shortbread with chocolate pops
• Uses simple pantry staples and one bowl for mixing
• Chills quickly for easy slice-and-bake convenience
• Bakes at low temp for tender, crisp edges
• Freezes beautifully and stays fresh for days

Ingredients

• 1 cup unsalted butter, softened — European-style butter adds richer flavor
• 1/2 cup powdered sugar, sifted — guarantees a smooth, melt-in-mouth texture
• 1/4 cup granulated sugar — balances sweetness and crispness
• 1 teaspoon vanilla extract — choose pure vanilla for best aroma
• 2 cups all-purpose flour, spooned and leveled — aim for 240 g to avoid dryness
• 1/2 teaspoon fine sea salt — highlights buttery notes
• 3/4 cup mini chocolate chips — distribute more evenly than standard chips
• 1 tablespoon cornstarch (optional) — adds extra tenderness

Step-by-Step Method

Cream the Butter & Sugars

Beat softened butter, powdered sugar, and granulated sugar on medium speed until creamy and light, about 2 minutes. Scrape the bowl midway.

Create a smooth, airy base to guarantee the shortbread tender. Avoid overbeating to prevent excessive aeration, which can cause spreading.

The mixture should look pale and fluffy with no visible sugar granules.

Blend In the Vanilla

Add vanilla extract and mix just until combined. Distribute the flavor evenly without overworking the mixture.

Stop as soon as the vanilla disappears into the creamed butter. Scrape down the bowl and paddle so no streaks remain.

Keeping mixing minimal preserves the delicate, crumbly shortbread texture.

Whisk Dry Ingredients

In a separate bowl, whisk together flour, fine sea salt, and cornstarch if using. Break up any lumps and evenly distribute salt.

Keep the mixture light and uniform. Properly whisked dry ingredients incorporate more easily, preventing pockets of flour and reducing the risk of overmixing once added to the butter mixture.

Combine Wet & Dry Gently

Add the dry mixture to the butter mixture. Mix on low speed just until a soft dough forms and no dry flour remains.

Stop immediately to avoid tough cookies. If the dough seems sandy, press it together with your hands briefly.

Maintain a tender, short texture by minimizing gluten development.

Fold In the Chocolate

Use a rubber spatula to fold in mini chocolate chips until evenly dispersed. Distribute gently to avoid warming or melting the dough.

Mini chips offer consistent bites, while chopped chocolate creates pockets. Ensure even spacing so each cookie bakes uniformly.

Don’t overmix; stop once the chips look balanced throughout.

Shape & Chill the Dough

For slice-and-bake, form a 2-inch diameter log and wrap tightly in plastic. For cut-outs, pat into a flat disk and wrap.

Chill for 30 minutes to firm and hydrate. Longer chilling yields cleaner slices.

If crumbly after chilling, knead gently 10–15 seconds or add 1–2 teaspoons milk to bind.

Prep the Oven & Pan

Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper to prevent sticking and promote even browning.

Position a rack in the center of the oven. Keep the temperature moderate to limit spreading and maintain shortbread’s signature snap.

Prepare a wire rack for cooling afterward.

Slice or Cut the Cookies

For logs, slice into 1/3-inch rounds with a sharp or serrated knife. For disks, roll to 1/3-inch thickness and cut shapes.

Arrange on the baking sheet 1 inch apart. Rotate the log as you slice to maintain a round shape.

Re-chill briefly if the dough softens.

Bake Until Just Set

Bake 14–18 minutes until edges turn pale golden and tops look set, not browned. Rotate the pan once for even baking if needed.

Remove promptly to avoid dryness. Shortbread finishes delicate and crisp as it cools.

Watch closely in the final minutes for subtle color change at the edges.

Cool & Store Properly

Cool on the sheet for 5 minutes to set, then transfer to a wire rack to cool completely. Handle gently to prevent crumbling while warm.

Store in an airtight container for up to 1 week. Freeze well-wrapped for up to 2 months.

Enjoy with tea or coffee, or crumble over ice cream.

Ingredient Swaps

• Butter: use vegan block butter or refined coconut oil (firm, room temp); for salted butter, reduce added salt to a pinch.
• Flour: swap 1:1 gluten-free baking blend (with xanthan gum). For nutty flavor, replace 1/4 cup flour with almond flour; if dough is delicate, chill longer.
• Sugars: coconut sugar can replace granulated; use all powdered sugar for a more tender, melt-in-mouth texture.
• Chocolate: dairy-free mini chips for vegan; chopped dark chocolate or cacao nibs for less sweetness; omit for plain shortbread.
• Cornstarch: substitute equal amount of rice flour or omit entirely.
• Vanilla: swap with almond extract (1/2 tsp) or vanilla paste (1:1).
• If dough is dry: add 1–2 tsp milk or plant milk; for richer flavor, 1–2 tsp whiskey or coffee instead.

You Must Know

– Doneness • If the centers look matte but edges are just turning pale golden, pull the tray; carryover heat finishes them.

Why: shortbread overcolors fast.

Visual cue: edges pale straw, tops dry; total oven time 14–18 minutes.

– Troubleshoot • If slices crumble or crack while cutting, chill longer then saw gently with a serrated knife.

Why: firmer fat and toothy blade prevent torque.

Anchor: 45–60 minutes chill; 1/3-inch slices.

– Avoid • Avoid measuring flour heavy; too much yields a dry, floury snap.

Action: target 240 g total flour.

Why: correct hydration for tender shortbread.

Anchor: dough should press together smoothly without sticking.

– Scale • For double batches, divide dough into two logs/disks for even chilling and consistent slice thickness.

Why: large masses chill unevenly.

Anchor: two 2-inch diameter logs; chill 30–45 minutes each.

– Flavor Boost • For deeper flavor, brown 25% of the butter and cool to a soft-solid before creaming.

Why: nutty notes without greasiness.

Anchor: butter solids amber at ~230–250°F; use 4 tbsp browned + 12 tbsp regular in the 1 cup.

Serving Tips

• Serve with hot tea, espresso, or a small glass of cold milk.
• Plate alongside fresh berries and a dollop of lightly sweetened whipped cream.
• Dip half in melted dark chocolate; sprinkle flaky sea salt before it sets.
• Crumble over vanilla ice cream with a drizzle of caramel sauce.
• Arrange on a cheese board with aged cheddar and dried apricots for contrast.

Storage & Make-Ahead

Store cooled cookies in an airtight container at room temperature up to 1 week.

In the fridge, they keep 10–12 days.

Freeze baked cookies or shaped dough logs well-wrapped for up to 2 months.

Thaw at room temperature.

For make-ahead, chill shaped dough 2–3 days before slicing and baking.

Reheating

Reheat gently.

Microwave 5–10 seconds per cookie wrapped in a paper towel.

Oven at 275°F for 5–8 minutes on a baking sheet.

Stovetop skillet low heat, 1–2 minutes per side.

Hogmanay Biscuit Tins

On the last night of the year, I tuck these chocolate chip shortbreads into a festive tin the way my gran did—layered between parchment so their edges stay crisp and their buttery scent greets every lift of the lid.

I choose a tin with a snug seal, cool the cookies fully, then stack them in neat tiers: chocolate freckles catching the lamplight, buttery tops smooth as satin. Slip in a small square of parchment on top to buffer bumps.

I like to mix shapes—rounds and thistles—so the tin feels like a wee celebration. If you’re gifting, tie a ribbon round the tin and add a handwritten label with bake date.

Stored cool and dry, they keep gorgeously tender for days.

Final Thoughts

Ready to bake a batch? Give these buttery chocolate chip shortbread cookies a try, and feel free to tweak them—add a pinch of espresso powder, swap in chopped dark chocolate, or dip the edges in melted chocolate for a fun twist!

Frequently Asked Questions

Can I Make These Gluten-Free Without Gritty Texture?

Yes—you can. I swap in a quality 1:1 gluten-free flour with added starch, sift well, and rest the dough. I add a teaspoon milk, knead briefly, chill longer, and bake low for tender, non-gritty bliss.

How Do Altitude Adjustments Affect Baking Time?

Baking at high altitude, I add minutes, not heat: expect 2–5 extra. I watch edges kiss pale gold, dough chill longer, and reduce leavening slightly. I also bump moisture a touch to keep tenderness.

Are There Dairy-Free Butter Substitutes That Work Well?

Yes—use high-fat vegan butter sticks or refined coconut oil. I favor cultured plant butter for flavor; keep it cold. I’ll suggest adding a teaspoon of milk alternative if crumbly; the dough should feel soft, sandy, and cohesive.

Can I Ship These Cookies Without Crumbling?

Yes—you can. I’d bake firm edges, cool completely, and wrap pairs back-to-back. Nestle them in a tin, cushioned with parchment and bubble wrap. Fill voids, seal snugly, and ship fast. They’ll arrive like buttery little moons.

What’s the Best Way to Gift-Wrap Slice-And-Bake Dough?

Wrap the chilled log in parchment, twist the ends like a candy, then slip it into a labeled ribbon-tied sleeve or freezer bag. I add a bow, gift tag with bake temps, and a sprig of rosemary.