{"id":31225,"date":"2023-12-06T15:29:02","date_gmt":"2023-12-06T09:59:02","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=31225"},"modified":"2024-04-29T15:15:01","modified_gmt":"2024-04-29T09:45:01","slug":"easy-chocolate-chip-shortbread-cookies-recipe","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/easy-chocolate-chip-shortbread-cookies-recipe\/","title":{"rendered":"Easy Chocolate Chip Shortbread Cookies"},"content":{"rendered":"\n

These easy<\/strong> chocolate chip shortbread cookies<\/strong> are buttery, tender, soft, and crumbly, along with pops of delicious gooey dark chocolate chips. With an easy and make-ahead recipe, you just have to<\/em> try these holiday cookies for Christmas!<\/p>\n\n\n\n

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I'm not going to lie\u2014it took a few attempts to nail the perfect shortbread cookie recipe down. But once I did (with my rose shortbread<\/a> version), I got the tastiest possible cookie recipe for Christmas.<\/p>\n\n\n\n

I promise it brings the bakery right into your kitchen. The best part about these chocolate holiday cookies is that you\u2019ll have all the ingredients at home! And they are perfect for your Holiday cookie box<\/a>!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 Easy shortbread cookies, you can whip up in no time with no fancy ingredients or complicated steps.<\/p>\n\n\n\n

\u2728 Buttery, crisp, and with a melt-in-your-mouth texture, these are the cookies you dream of!<\/p>\n\n\n\n

\u2728 Perfect for fuss-free and stress-free Holiday baking, gifting, and cookie exchange!<\/p>\n\n\n\n

\u2728 The cookie dough is freezer-friendly, so making these chocolate shortbread cookies anytime is a breeze!<\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
\"ingredients<\/figure>\n\n\n\n

The list of ingredients for shortbread and chocolate cookies is incredibly short. So, you want the chocolate and spices to be of the best quality.<\/p>\n\n\n\n

Flour: <\/strong>All-purpose flour gives the flakiest texture, but whole wheat <\/strong>flour can also work in this recipe.<\/p>\n\n\n\n

Chocolate:<\/strong> I used mini dark chocolate chips, but feel free to add in whatever type of chocolate speaks to your palate. Or, you can cut up a slab of baking chocolate<\/a> to make shortbread chocolate chunk cookies.<\/p>\n\n\n\n

Just remember, you don\u2019t want very chunky pieces for this shortbread cookie recipe, so cut the chocolate into small pieces.<\/p>\n\n\n\n

Icing sugar: <\/strong>Mix 2 tbsp cornstarch with 1 cup of powdered sugar and use that instead, if you don't have icing sugar handy.<\/p>\n\n\n\n

Sea salt<\/strong>: It\u2019s optional, but I\u2019ve found that shortbread tastes a bit boring without it.<\/p>\n\n\n\n

Add-ins:<\/strong> You can skip the vanilla extract and use cinnamon powder or a couple of drops of mint to make the loveliest mint chocolate chip shortbread cookies.<\/p>\n\n\n\n

Want to spice them up? Mix in a gingerbread spice mix or <\/strong>pumpkin pie spice<\/strong><\/a>.<\/strong> Want to make the shortbread chocolate chip cookies nutty? Combine finely chopped almonds, walnuts, or cranberries in the dough as I did with my cranberry almond cookies<\/a>.<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Chocolate Chip Shortbread Cookies<\/h2>\n\n\n\n

Step 1:<\/strong> Cream together softened, room-temperature butter and icing sugar until light and fluffy.<\/p>\n\n\n\n

Step 2:<\/strong> Whisk in vanilla extract,<\/a> followed by flour. Gently fold in the chocolate chips until evenly distributed.<\/p>\n\n\n\n

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Step 3:<\/strong> Use a spatula or your hands to squish everything together into a soft and pliable dough. The dough comes together quickly.<\/p>\n\n\n\n

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Step 4<\/strong>: Divide the chocolate chip shortbread cookie dough in half and roll each half into a cylindrical or squarish log. The exact shape is irrelevant. The log just simplifies the cookie-making process compared to using a cookie cutter.<\/p>\n\n\n\n

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Step 5:<\/strong> Place the logs on a baking sheet and refrigerate for 30 minutes.<\/p>\n\n\n\n

Step 6:<\/strong> Set the oven to preheat. With a sharp knife, slice the dough into chocolate shortbread cookies about 1\/8\" thick. Place the cookies on a baking sheet, spaced apart.<\/p>\n\n\n\n

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Step 7<\/strong>: Bake for 12 to 14 minutes. Keep an eagle eye on the cookies towards the end.<\/p>\n\n\n\n

Final step:<\/strong> Sprinkle sea salt on top of the hot, just-out-of-the-oven shortbread cookies. It balances the flavors so well.<\/p>\n\n\n\n

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Top Tips<\/h2>\n\n\n\n