Buttery, tender, soft, and crumbly, along with pops of delicious caramelized dark chocolate chips. With an easy and make-ahead recipe, you just have to try these holiday cookies for Christmas!
Prep Time10 minutesmins
Cook Time14 minutesmins
1 hourhr
Course: Cookies, Snack
Cuisine: American, British
Keyword: Chocolate chip shortbread cookies, Eggless choocolate chip shortbread cookies, Eggless shortbread cookies with chocolate chips
In a large bowl, beat the softened butter and icing sugar until light and fluffy.
Add all-purpose flour, vanilla extract, milk, and chocolate chips.
Bring everything together into a dough using a spatula or your hands.
You may need to add a tablespoon or two of milk if the dough is dry-ish.
Your dough should be soft and pliable.
Divide the dough into half. Roll each half into a 10" log.
Place the logs carefully on a parchment-lined baking tray.
Refrigerate for at least 1 hour or up to 2 days.
When you're ready to bake, preheat the oven to 180C.
Cut each log into slices, about 1/8" in thickness.
Place the slices on the prepared trays. Make sure there is a little gap between them as they will spread a bit during baking.
Bake for 12-14 minutes or until lightly golden. Bake for an extra 1-2 minutes if you want crispier cookies.You can sprinkle some sea salt on the hot cookies if you wish.
Let the cookies cool for a few minutes before transferring them to a cooling rack. They will firm up as they cool.
Store the cooled cookies in an air-tight jar. Enjoy!