These melt-in-your-mouth chocolate chip shortbread cookies are buttery, tender, and loaded with chocolate chips! A fun twist on classic shortbread, these cookies will have everyone coming back for seconds (and thirds)!
There’s nothing like the smell of fresh chewy chocolate chip cookies baking in the oven (or eating one when it’s still hot and melty). I make sure to always have cookie-making ingredients on hand, and even keep small batch chocolate cookie dough stashed away in the freezer to bake up a single cookie whenever I have a craving.
These chocolate chip shortbread cookies are different from many of my chocolate chip cookie recipes because they are crispy, crumbly cookies instead of soft and chewy. But they are so buttery and melt in your mouth as soon as you bite into them, I can’t stop eating them whenever I make them!
They’re that good.
How to make chocolate chip shortbread cookies
Before you begin making this chocolate chip shortbread, make sure your butter is at room temperature. I like to take mine out of the fridge 1-2 hours before. Once your butter is at room temperature, the cookie dough comes together in minutes.
Here’s a breakdown of how to make these cookies:
- Cream together the butter and sugars. Using a standing mixer fitted with the paddle attachment or a handheld mixer, beat the butter, powdered sugar, brown sugar, and salt together until it is light and creamy. This will take about 4 minutes and is not a step you want to skip if you want perfectly tender shortbread cookies
- Add the vanilla extract and combine.
- Lastly, add the flour and chocolate chips or chunks. Start by adding the flour and beat on low-medium speed just until combined. Then, in the chocolate chunks just until incorporated.
- Shape the dough. Divide the dough in half and place each half on a piece of plastic wrap or parchment paper. Use your hands to form the dough into a log 1.5-inches in diameter, using the plastic or parchment to help shape it. Then, wrap of the log and refrigerate for at least 2 hours.
- Brush with egg. After chilling, use a pastry brush to brush the logs with beaten egg. Then, roll in demerara or granulated sugar.
- Slice. Use a serrated knife to slice the logs into ⅓-inch thick rounds.
- Bake. Bake on a sheet pan lined with parchment paper for 15 minutes until the cookies are slightly golden brown around the edges.
Tips for making perfect chocolate chip shortbread cookies
-Use room temperature butter. This makes it easier the cream the butter and sugars together, ensuring enough air gets whipped into the cookie dough and the ingredients are emulsified well.
-Use good quality chocolate. While you can use chocolate chips, I prefer using chocolate bars cut into chunks. The better quality chocolate you use, the better your cookies will taste.
-Don’t overmix the dough. To avoid tough, dense cookies, don’t overmix your dough after adding the flour or chocolate chips. Simply combine the ingredients together gently until they form a dough.
-Chill the dough for at least two hours. This is a soft, buttery cookie dough, so chilling is essential. It allows you to form perfect cookie slices and keeps the cookies from spreading too much while baking. You can make the cookie dough ahead of time and refrigerate it for up to 3 days.
-Roll the logs of dough in sugar. While this step is optional, I love the added texture and flavor from the extra rim of sugar around each cookie.
Commonly asked questions
What kind of chocolate should I use?
You can use any type of dark, bittersweet, or milk chocolate you like (or a combination). Chocolate chips will work, but my preference is to use cut up chocolate bars. The better quality chocolate you use, the better your cookies will taste.
Should shortbread cookies be crunchy or soft?
Shortbread cookies are meant to be crunchy and crumbly, but still very delicate. When you bite into one, it should have an almost sandy quality and melt in your mouth.
What’s the difference between a butter cookie and a shortbread cookie?
The primary difference is that butter cookies have a higher sugar content than shortbread cookies. They also bake at a higher temperature, making butter cookies crunchier than shortbread cookies. Shortbread cookies are baked at a lower temperature with less sugar, creating that delicate, tender quality.
How do I know when my shortbread cookies are done baking?
You’ll know your cookies are done baking when you notice the edges start turning slightly golden brown. This takes about 15 minutes in a 350°F/185°C oven.
Can I freeze my cookie dough?
Yes. You can freeze the cookie dough in log form for up to 2 months. To thaw, place in the refrigerator overnight.
More of my favorite cookie recipes
- Chocolate Dipped Shortbread Cookies: Buttery shortbread cookies dipped in rich dark chocolate.
- Alfajores (Dulce De Leche Sandwich Cookies): Filled with gooey dulce de leche.
- Perfect Butter Cookies: Crunchy, sweet, and delicious.
- Chewy Peanut Butter Cookies: Made with creamy peanut butter and loads of peanut butter chips.
- Chocolate Crinkle Cookie: Crunchy, chocolatey cookies dusted with powdered sugar.
Chocolate Chip Shortbread Cookies
Buttery, tender shortbread cookies loaded with chocolate chips or chunks! They melt in your mouth and are so easy to make.
Ingredients
- 2 sticks (230g) unsalted butter, softened to room temperature
- ⅔ cup (75g) powdered sugar
- ⅓ cup (65g) light brown sugar
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 cups (280g) all-purpose flour
- 1 cup (170g) chocolate chips or chunks cut from chocolate bar (bittersweet chocolate, milk chocolate, or a combination)
- 1 egg , beaten, for brushing (skip the brushing for eggless version)
- ¼ cup (50g) demerara sugar or granulated sugar, for rolling
- Flakey salt , for sprinkling, optional
Instructions
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In an electric mixer fitted with the paddle attachment or using a handheld mixer, beat butter, powdered sugar, brown sugar, and salt on medium speed for 4 minutes until creamy. Mix in vanilla extract. Add flour and beat on low-medium speed just until combined. Mix in the chocolate chunks just until incorporated. Do not over mix the dough.
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Divide dough in half. Place each half on parchment paper or plastic wrap and, using your hands, shape it into a log that is 1.5 inches (4cm) in diameter. Roll up the paper and wrap it like candy. Don’t worry if the shape isn’t perfect. Refrigerate for at least 2 hours until firm (dough can be left in the refrigerator for up to 3 days).
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Preheat oven to 350°F/180°C. Line 2 pans with parchment paper.
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After chilling, brush the outside of the logs with the beaten egg using a pastry brush, and roll in the demerara or granulated sugar.
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Use a sharp knife to slice the logs into ⅓-inch thick rounds (about 1cm). If the dough is too crumbly and breaks, or if you hit a chocolate chunk, cut gently back and forth, or leave it for a few minutes to soften and squeeze any broken bits back into each cookie. Arrange cookies on prepared baking sheets, placing them 1 inch apart. Sprinkle with flakey salt, if desired.
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Bake for about 15 minutes until just slightly golden brown around the edges. It’s ok if the cookies appear soft and bright. Allow cookies to cool on a wire rack.
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Store cookies at room temperature in an airtight container for up to 5 days or in the fridge for up to 1 week, bringing to room temperature before serving. Cookies can also be frozen for up to 2 months.
Recipe Notes
This recipe is inspired by Alison Roman’s shortbread cookies
