Easy Chocolate Chip Shortbread Cookies -

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Easy Chocolate Chip Shortbread Cookies

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 try these holiday cookies for Christmas!

Prep Time10

Cook Time14

Course: Cookies, Snack

Cuisine: American, British

Servings: Cookies

Calories: 67kcal

Author: Natasha Minocha

Ingredients

3/4 cup Butter, softened
1 cup Icing sugar
2 cups All-purpose flour
1 tsp Vanilla extract
2 tbsp Milk
3/4 cup Mini dark chocolate chips
1 tsp Sea salt Optional

US Customary - Metric

Instructions

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!

Video

Notes

The butter has to be at room temperature for a crumbly, tender texture.
If the dough feels a touch too dry, add room-temperature milk. Start with a tablespoon or two.
The key to making buttery, crumbly shortbread with chocolate is chilling the dough. If your shortbread cookies are spreading in the oven, you haven’t refrigerated the dough long enough. Chilling firms up the dough.
Keep an eye on the cookies to avoid over-browning. You don’t want pale cookies or over-the-top crispness. What you’re after is toasty golden on the edges (where the cookies touch the tray) and light golden on top.

Nutrition