Chocolate Chip Shortbread

Buttery shortbread cookies made with simple ingredients and packed with chocolate chunks. These easy chocolate chip shortbread cookies are crisp, tender, and perfect for holiday baking, gifting, or a quick homemade dessert. No eggs required and ready in under 30 minutes.

Classic buttery shortbread cookies loaded with chocolate chunks and finished with a light sugar dusting. Crisp on the edges, tender in the center—perfect for any time of year.

Ingredients

• 2 cups (250 g) all-purpose flour
• 2 sticks (227 g) salted butter, at room temperature
• ½ cup (100 g) white sugar, plus extra for sprinkling
• ⅔ cup (170 g) semi-sweet or dark chocolate chunks

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Instructions

1. Prepare the Dough

1. Preheat your oven to 320°F (160°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, add the softened butter and beat gently with a wooden spoon until creamy.
3. Add the sugar and mix until fully combined.
4. Add the flour and stir until the mixture forms rough crumbs. Switch to using your hands to gently bring the dough together into a smooth ball—avoid overmixing.
5. Add the chocolate chunks and knead them through the dough evenly.

2. Shape the Cookies

1. Lightly flour your work surface and roll the dough to about ½ inch (1.25 cm) thick.
2. Cut into desired shapes using cookie cutters or a knife. If the dough feels too soft, chill it for 10 minutes before rolling.
   Alternatively, form the dough into a log, chill, and slice into rounds for the slice-and-bake method.

3. Bake

1. Place cookies on the prepared sheet, spacing them about 1 inch apart.
2. Bake for 10–15 minutes. The cookies should remain pale; avoid browning.
3. Remove from the oven and immediately sprinkle with sugar.
4. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

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Tips

• Use room-temperature butter for best texture and easier mixing.
• Don’t overwork the dough—this keeps the shortbread tender.
• For cleaner edges, chill rolled dough before cutting.
• Use a serrated knife for smooth slice-and-bake cookies.

Variations and Substitutions

• Butter: Unsalted butter can be used; add ¼ teaspoon of salt to the dough.
• Chocolate: Swap chunks for mini chips, white chocolate, or chopped nuts.
• Flavors: Add 1 teaspoon of vanilla or almond extract for a twist.
• Dairy-free: Use plant-based butter for a non-dairy version.

FAQs

Can I make this dough ahead of time?
Yes, the dough can be made up to 2 days ahead and stored in the fridge. Wrap tightly in plastic wrap.

Can I freeze shortbread cookies?
Absolutely. Freeze baked cookies for up to 2 months. You can also freeze unbaked slice-and-bake dough logs.

Why are my cookies too crumbly?
If the dough is too dry, your flour might be packed too tightly. Try fluffing it before measuring next time or add 1–2 teaspoons of milk to the dough if needed.

Serving Suggestions

• Serve with tea or coffee as an afternoon snack.
• Stack and wrap in cellophane for gifting during the holidays.
• Crumble over ice cream for a crunchy topping.

Why You’ll Love This Recipe

• Only four main ingredients and no special equipment needed.
• Perfect balance of buttery richness and chocolate sweetness.
• Versatile, freezer-friendly, and ideal for holidays or everyday baking.