Chocolate Chip Shortbread Cookies

Chocolate chip shortbread cookies are the ultimate treat when you crave something buttery rich and studded with chocolate. I love how this recipe comes together in one bowl with no need to chill the dough so you can have cookies ready with minimal effort any day of the week.

Ingredients

• Unsalted butter: provides the foundation for classic shortbread flavor and richness Always start with softened high quality butter for the best results
• Powdered sugar: ensures the dough stays tender and smooth for perfect slicing Choose a finely milled brand for best texture
• Vanilla extract: adds warm sweet aroma Use pure vanilla if possible for richer flavor
• Almond extract: amplifies that classic bakery cookie aroma Look for clear or natural almond extract with real flavor
• All purpose flour: brings structure and crumb to the cookies Use a fresh bag for the best results and measure by spoon and level method for accuracy
• Mini chocolate chips: ensure an even distribution of chocolate in each bite Use good quality mini chips for the best melt and balanced sweetness

Step-by-Step Instructions

Prepare the Pan:

Line a 15 by 10 inch baking sheet with parchment paper and set it aside This prevents sticking and makes it easy to transfer your cookies later

Cream the Butter and Sugars:

In a large mixing bowl beat the softened unsalted butter with powdered sugar vanilla and almond extract Use a handheld mixer or sturdy spatula Beat until the mixture is completely creamy and fluffy which usually takes about 2 minutes This step creates the classic light shortbread base

Incorporate the Flour:

Add in all purpose flour and beat just until fully combined The dough may seem a little soft but that is perfect for pressing into shape

Add the Chocolate Chips:

Fold in the mini chocolate chips with a spatula Mix gently so the chips stay intact and distribute evenly throughout the dough

Shape the Dough:

Drop all the dough into the center of your prepared pan Using the heels of your hands press the dough gently into a rectangle that is about 12 by 10 inches in size and about one quarter inch thick Take a minute to ensure it is even all the way across for best baking results

Bake the Cookies:

Place the pan in a preheated oven at 350 degrees Bake for about 20 to 25 minutes or until the edges just begin to take on a light golden color Remove promptly for soft cookies

Cut While Warm:

Immediately after baking use a pizza cutter to carefully slice the hot shortbread into strips or bars Cutting while warm prevents cracking and crumbling

Cool and Store:

Let the cookies cool completely on the pan before transferring them to an airtight container Store for up to five days for fresh flavor and texture

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My favorite part of this recipe is pressing the dough by hand The warm aroma of almond and vanilla always takes me back to baking with my aunt who swore mini chips made all the difference in every single bite

Storage Tips

Let cookies cool completely before storing to keep them crisp Avoid sealing them in a container while warm or steam will soften the cookies Transfer to an airtight container or ziploc bag and store at room temperature for up to five days For longer storage freeze baked cookies in single layers using parchment between them They thaw quickly and taste just as good

Ingredient Substitutions

If you do not have almond extract simply add more vanilla for a simple classic shortbread You can use regular size chocolate chips but I recommend chopping them small so you get bits of chocolate in every bite Gluten free flour blends can often be swapped one for one to accommodate dietary needs

Serving Suggestions

These cookies are delicious with afternoon tea or coffee I sometimes crumble one over vanilla ice cream for an easy dessert They also make a lovely addition to holiday cookie boxes or care packages as they stay fresh and keep their lovely texture

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A Brief Bit of Cookie History

Shortbread cookies hail from Scotland where butter rich treats are cherished for their crumbly delicate bite The addition of chocolate is a beloved American upgrade and almond extract adds bakery style nostalgia to every batch These are the cookies I bake for my daughter’s birthday each year and the aroma reminds me of cozy winter afternoons

Recipe FAQs

→ What makes these cookies tender?

Softened butter and careful mixing help create a delicate, melt-in-your-mouth texture for each cookie.

→ Why use mini chocolate chips?

Mini chips distribute chocolate evenly through the shortbread, ensuring balanced flavor in every bite.

→ Can I add nuts or other mix-ins?

Yes, chopped nuts or toffee bits can be folded into the dough for added texture and variety.

→ How do I keep the dough from sticking?

Press dough onto parchment paper using your hands or a spatula for easy shaping and minimal sticking.

→ What’s the best way to store them?

Let cookies cool fully, then store in an airtight container at room temperature for up to five days.

→ Can I make these cookies crunchier?

For a crispier bite, leave the cookies in the oven an extra minute or two, watching carefully to prevent burning.