This easy, one-bowl recipe makes a classic shortbread cookie recipe with the addition of mini chocolate chips. They’re sweet and irresistible. These cookies are perfect for dipping, dunking, and sharing!
Chocolate Chip Shortbread Cookies
This is an old family recipe from my friend Toni and we’ve turned them into an easy slice-and-bake cookie. These definitely top our all time favorite cookies list!
The shortbread cookie is rich with a buttery flavor. This recipe uses simple everyday ingredients you likely have on hand. They can be dipped in chocolate, or the additions can be changed, anything goes! Chocolate chip shortbread cookie dough freezes beautifully! Just double up the batch and freeze a log until ready to slice and bake!
Ingredients for Chocolate Chip Shortbread Cookies
Butter – Use unsalted butter for the best results. Butter adds to the flavor and texture, substitutions are not recommended. Flour – Cake or pastry flour is recommended for a light, melt-in-your-mouth texture. See recipe notes for a substitution. Powdered Sugar – Powdered sugar is easier to incorporate than granulated sugar and has a better texture.
Add-Ins and Variations
Shortbread cookies are perfect for adding festive ingredients like chopped dried cranberries, dried cherries, or lemon zest. Mix it up with different chips such as white chocolate, peanut butter, or butterscotch. Add finely chopped almonds, walnuts, pistachios, and even macadamia nuts. Drizzle with melted chocolate and top with colorful sprinkles!
How to Make Chocolate Chip Shortbread Cookies
Keeping Cookies Fresh
Just like icebox cookies, and sugar cookies, chocolate chip shortbread cookie dough can stay in the refrigerator for up to 3 days until ready to bake. Keep chocolate chip shortbread cookies in a covered container at room temperature for up to 10 days. Add a slice of bread to absorb any moisture that might occur with temperature changes. Freeze raw or baked cookies in a zippered bag for up to 3 months.
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