Chocolate Chip Shortbread Cookies – The classic buttery cookie meets sweet chocolate morsels. The best part? They’re easy to make and require no chilling dough!
We’re no stranger to shortbread cookies here. If chocolate shortbread has you weak at the knees, you’ll love this Dark Chocolate Peanut Butter Shortbread too.
Easy Chocolate Chip Shortbread Recipe
When you just can’t wait to indulge in an easy cookie recipe, this Chocolate Chip Shortbread Cookie recipe is just what you need.
That’s right. Unlike most shortbread recipes that call for the dough to chill in the fridge, you get to totally skip that step here.
- Only SIX ingredients
- Ready in half an hour
- Perfect buttery texture
- Mini chocolate chips that melt in your mouth
- No chilling the dough!
Ingredient Notes
Here’s all you need to make shortbread cookies with chocolate.
- Butter. Butter is the heart and soul of any shortbread. Use a good quality unsalted butter here if you can.
- Powdered Sugar. This is also known as confectioner’s sugar.
- Vanilla extract. You’ll love the flavor of homemade vanilla extract in these cookies. Store bought works too!
- Almond extract. Use real almond and not imitation flavor for best results.
- All purpose flour.
- Mini chocolate chips. I use semi-sweet. Dark, milk or white chocolate would be tasty additions too!
How to Make Chocolate Chip Shortbread Cookies
STEP 1. Preparation
Line a baking sheet with parchment and preheat your oven.
STEP 2. Make the dough
Beat the butter and powdered sugar with the extracts. Mix in the flour and fold in the chocolate chips.
STEP 3. Shape and bake
Press the dough into a large rectangle on the baking sheet. Bake for 20 to 25 minutes. Immediately use a pizza cutter to slice the still-warm dough into strips.
Let cool and enjoy!
Tips and Tricks
- Use softened butter. Cold butter is more difficult to work into the dough and disrupts the consistency of chocolate chip shortbread cookies. For today’s recipe, salted butter would be equally delicious.
- Crunchy vs. soft cookie. As written, this recipe makes cookies with a slightly soft center. If you want a crunchier shortbread cookie, leave them in the oven a bit longer. Keep a close eye on them if you choose to do this; they burn quickly.
- Let cool completely. Before storing chocolate chip shortbread cookies, they need to be room temperature. Otherwise, the steam from the warm shortbread will soften the cookies.
- Add walnuts. For a delicious twist, make our Chocolate Chip Walnut Shortbread cookies! You’ll love the sweet and salty combo.
Recipe FAQs
Store cooled shortbread cookies in an airtight ziploc bag or container with a lid. They will keep for up to 5 days. Baked shortbread cookies also freeze wonderfully. Store in freezer bags and enjoy within 3 months.
Yes, if preferred you can make the dough ahead of time and freeze it prior to baking. Shape it into a log, wrap it in plastic wrap and foil (or a freezer bag) and freeze for up to 2 months. When ready to bake, slice frozen dough into circles and bake for 8-10 minutes, adding more time if needed.
You can use regular sized chocolate morsels but I find they are a bit heavy for the dough and are more likely to u0022fall outu0022 of the cookies. Mini chocolate chips work best if you can get them!
If your forgot to plan ahead and your butter is ice cold, don’t fret! Just pop it in the microwave for a few seconds at half power.
More Cookie Recipes
- Pizookie
- Cheesecake Cookies
- Chocolate Chip Cheesecake Cookies
- Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Toll House Cookie Recipe
- Chocolate Chocolate Chip Cookies
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Chocolate Chip Shortbread Cookies Recipe
Ingredients
- 1 cup unsalted butter softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- 1 ¼ cup mini chocolate chips
Instructions
- Line a 15×10-inch baking sheet with parchment paper. Set aside. Preheat oven to 350 degree.
- In a large mixing bowl, beat butter with powdered sugar, vanilla and almond extract until creamy. Add in flour and beat until combined. Fold in chocolate chips.
- Drop dough into center of baking sheet, and using the heels of your hand, press dough into a large rectangle. You want the dough to be the same thickness throughout, so keep pressing until you have a rectangle about 12×10-inches and about ¼-inch thick.
- Bake for 20-25 minutes, until edges begin to lightly brown. Remove from oven and immediately cut into strips using a pizza cutter. Cool completely and store in an airtight container for up to 5 days. ENJOY.
Notes
- Use soft butter. Cold butter will be hard to work into the dough and the cookie texture will be off. Did you forget to put your butter out at room temperature in advance? You can soften it with a few seconds in the microwave at 50% power!
- This recipe makes cookies that are soft in the center. That means you’re going to take them out of the oven before they’re browned. If you want a crunchier cookie, feel free to leave the cookies in the oven for another minute or two. Just keep a close eye on them! They can burn quickly.
- Let them cool completely. Before you store the cookies in a container or ziploc bag, be sure they’ve cooled completely. Put them in while they’re still warm and the steam will soften the cookies quite a bit.
Nutrition
What’s better than a perfect shortbread cookie recipe? A no-chill shortbread cookie recipe with chocolate chips!
I think I may be new to your site. Recipes look easy👍 and delicious. If I’m not on your mailing list, please add my email address. Thank you. Shipahoybg@gmail.com
Is the Almond Extract a MUST? I went shopping for ingredients TWICE and still failed to notice we didn’t have any Almond Extract 🤦🏾, I was making these for Mother’s Day.
They are delicious with vanilla extract too, but the almond does give a great flavor bump.
Would this work if I rolled into a log, sliced and then baked?
Sure would! Be sure to use mini chocolate chips as it will make slicing easier.
That looks like a delicious recipe.
What are the measurements of the baking plan….including the depth.
Different countries sell different sizes….knowing all the numbers makes a recipe successful because I can get the correct size pan.
Thank you for sharing.
You just need a flat baking sheet. The size doesn’t matter, as long as it’s larger than 12×10-inches. You’ll press your dough into that size rectangle.
The perfect mash up of two of my favorites! These are delicious!
I have such a weakness for shortbread and adding chocolate chips only made it tastier! Thank you for a reliable recipe!
Yummy! This is the perfect mash-up of my favorite chocolate chip cookie – but with the richness of shortbread. Perfectly sweet… that is to say… not too sweet at all. I can’t believe how delicious these cookies are and will definitely make them again!
Yummy! This is the perfect mash-up of my favorite chocolate chip cookie – but with the richness of shortbread. Perfectly sweet… that is to say… not too sweet at all. I can’t believe how delicious these cookies are and will definitely make them again.
Do you have to line pan with parchment?
Did that for another cookie recipe and they weren’t done inside even after extra baking time.
What did I do wrong?