These chocolate chip shortbread cookies are rich, buttery, crispy, and loaded with chocolate chunks. They’re easy to make and ridiculously addictive!

These chocolate chip shortbread cookies are rich, buttery, crispy, and loaded with chocolate chunks.

Email me this recipe

We’ll send it straight to your inbox, along with weekly food inspiration!

Shortbread cookies are perfect to fill a Christmas Cookie Box for the holidays, but they also work anytime of the year. With their crispy texture, these rich and buttery shortbread cookies are a fool-proof recipe that works for any cookie craving. They are the perfect tiny bite to snack on alongside with a glass of milk, and they pair very well with a cup of coffee.

These chocolate chip shortbread cookies are rich, buttery, crispy, and loaded with chocolate chunks.

I discovered this very shortbread cookie recipe when using leftover cookie dough from my Milk and Cookie Cups recipe. Halfway between a shortbread and a chocolate chip cookie, the dough has a unique texture that creates the perfect shape for the cookie cups. I’ve become completely obsessed with the recipe, and soon, I would use the entire dough to create a whole batch of regular-shaped cookies.

Chocolate chip shortbread cookies are:

  • Rich, buttery, and loaded with chocolate chunks
  • Perfect crispy texture, ridiculously addictive
  • A foolproof cookie recipe (no leavening agents)
  • An easy make ahead cookie recipe
These chocolate chip shortbread cookies are rich, buttery, crispy, and loaded with chocolate chunks.

What are shortbread cookies?

Shortbread cookies are usually a little bit more dense than a soft batch of chocolate chip cookies, and do not use any leavening agent. Because of this, shortbread cookies are an indulgent and fool-proof recipe that is extremely simple and quick to bake. You just can’t go wrong with it: each batch creates crispy, buttery cookies that turn out perfect when baking and keep for days, stored in an airtight container.

These chocolate chip shortbread cookies are rich, buttery, crispy, and loaded with chocolate chunks.

How to make chocolate chip shortbread cookies

  • Prepare the 5-minute cookie dough in one bowl. Start by creaming the softened butter with an electric hand mixer with all the other wet ingredients. Then slowly add the dry ingredients and chocolate chunks.
  • Roll into logs and chill. Divide the dough in half. Gently wrap into a piece of plastic wrap, then roll each dough into a log (both the same size approximately).
  • Roll the logs in granulated sugar. Remove the plastic wrap and roll each log in sugar, pressing gently with your hands to ensure sugar sticks to the log.
  • Slice and bake. Now slice each log into about 12 cookies, arrange on the prepared cookie sheets, and bake! Note that there is no need to leave too much space between each cookie, they don’t spread!
These chocolate chip shortbread cookies are rich, buttery, crispy, and loaded with chocolate chunks.
These chocolate chip shortbread cookies are rich, buttery, crispy, and loaded with chocolate chunks.
These chocolate chip shortbread cookies are rich, buttery, crispy, and loaded with chocolate chunks.
These chocolate chip shortbread cookies are rich, buttery, crispy, and loaded with chocolate chunks.

Quick variation

If you can’t wait to devour your shortbread cookies, you can make cookie balls out of the cookie dough directly (skip the logs and coating in sugar steps). I tried several times and it works a wonder. Just flatten the cookie balls onto the cookie sheet with your hands, as they will not spread while baking, and don’t forget to chill the dough. And voilà!

These chocolate chip shortbread cookies are rich, buttery, crispy, and loaded with chocolate chunks.

Make ahead and storing instructions

Chocolate chip shortbread cookies are a fantastic recipe to make ahead of time. Prepare the 5-minute cookie dough, roll into logs, wrap in plastic wrap, and store in the refrigerator overnight or up to 2-3 days. When ready to bake, slice the log into cookies, roll in sugar, and bake.

Once baked and cooled to room temperature, shortbread cookies keep well stored at room temperature in an airtight container for up to 5 days or longer. Because of this, chocolate chip shortbread cookies are a perfect addition to a Christmas Cookie Box.

These chocolate chip shortbread cookies are rich, buttery, crispy, and loaded with chocolate chunks.

Pro tips for success

  • Ensure butter is softened to room temperature. The cookie dough comes together smoothly as long as you use softened butter. Remove it from the refrigerator long enough to ensure it’s creamy (not melted!) before using.
  • Sift the flour. Sifted flour is thinner and makes perfectly soft shortbread cookies. Don’t forget to sift it before using!
  • Chop the chocolate finely. Sure you could use mini chocolate chips in this recipe, but you will achieve better results when chopping chocolate bark in small/tiny pieces. Plus, you can choose high quality chocolate (which is not really possible with chocolate chips).
  • Coat in sugar. While not strictly necessary, coating the logs of cookie dough in sugar before slicing ensures crispy edges when baking.
  • Sprinkle cookies with sea salt. It boosts the sweet flavors of the cookies and always pairs very well with dark chocolate!
These chocolate chip shortbread cookies are rich, buttery, crispy, and loaded with chocolate chunks.
Print

Chocolate Chip Shortbread Cookies

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Leave a Review
These chocolate chip shortbread cookies are rich, buttery, crispy, and loaded with chocolate chunks.
Print
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x
  • Category: Cookies

These chocolate chip shortbread cookies are rich, buttery, crispy, and loaded with chocolate chunks. They’re easy to make and ridiculously addictive!

Email me this recipe

We’ll send it straight to your inbox, along with weekly food inspiration!

Ingredients

Scale
  • 1 cup (240g) unsalted butter, softened at room temperature
  • ½ cup (90g) light-brown sugar 
  • ⅓ cup (70g) granulated sugar + extra for dusting*
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups (240g) all-purpose flour, sifted
  • ½ teaspoon salt
  • 1 cup (175g) dark chocolate, finely chopped
  • Sea salt, for sprinkling

Instructions

  1. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, brown sugar and granulated sugar on medium-high until light and fluffy. Add the egg yolk, vanilla extract, and beat until combined, about one more minute.
  2. Gradually add the flour and salt, and combine, using a rubber spatula. Add the chocolate chunks, and mix until evenly distributed in the dough. The dough should be a little crumbly at this point.
  3. Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape, and repeat with the other half of dough. Chill in the refrigerator until totally firm, about 2 hours.
  4. Preheat the oven to 350°F (180°C) and line 2 large baking sheets with parchment paper.
  5. Remove the plastic wrap from the dough. Roll the outside of the logs in granulated sugar, then using a serrated knife, carefully slice each log into ½-inch-thick rounds (1,5 cm), and place them on the prepared baking sheets about 1 inch (2,5 cm) apart, as they won’t spread much. Sprinkle with flaky salt.
  6. Bake for 12 to 15 minutes, or until the edges are just beginning to brown. Let cool slightly, and enjoy!

Notes

* Add enough granulaed sugar to a shallow plate so that you have enough to cover the logs of cookie dough.

Back-To-School, Chocolate, Chocolate Desserts, Cookies, Snacks, Year Round

Did you make this recipe?

Lastly, if you make this Chocolate Chip Shortbread Cookies, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!