Chocolate Chip Shortbread Cookies
Equipment
- 2 Mixing bowl
- 1 hand mixer or stand mixer
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Baking sheet
- 1 Parchment paper sheet
- 1 Wire rack
- 1 plastic wrap roll or 1 airtight container
- 1 sharp knife for slice-and-bake or 1 cookie scoop
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar sifted
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cup all-purpose flour spooned and leveled
- 1/2 teaspoon fine sea salt
- 3/4 cup mini chocolate chips
- 1 tablespoon cornstarch optional for extra tenderness
Instructions
- Cream the softened butter, powdered sugar, and granulated sugar together with a mixer on medium speed until light and smooth, about 2 minutes.
- Mix in the vanilla extract until combined.
- In a separate bowl, whisk the flour, salt, and cornstarch if using.
- Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms.
- Fold in the mini chocolate chips with a spatula until evenly distributed.
- For slice-and-bake cookies, shape the dough into a 2-inch diameter log, wrap tightly in plastic, and chill for 30 minutes; for cut-outs, pat into a disk and chill the same.
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Slice the log into 1/3-inch rounds or roll the disk to 1/3-inch thickness and cut shapes, arranging them 1 inch apart on the sheet.
- Bake for 14 to 18 minutes until the edges are just turning pale golden and the tops look set.
- Cool on the sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.
Notes
Weighing flour helps avoid a dry, crumbly dough; aim for 240 grams for 2 cups. If the dough feels too crumbly to hold together, knead it gently by hand for 10 to 15 seconds or add 1 to 2 teaspoons of milk to bring it together. Mini chips distribute more evenly than standard chips, but chopped chocolate creates melty pockets. Keep the oven on the cooler side (325°F) to prevent spreading and to maintain shortbread’s tender snap. For cleaner slices, chill longer and use a serrated knife. Cookies keep well in an airtight container for up to a week and freeze beautifully for up to 2 months.
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