I’m so excited to share this classic choc chip shortbread cookie recipe with you all. I’ve been making these cookies for years, and they’re always a hit with my family and friends.
The combination of crumbly shortbread and gooey chocolate chips is just perfect. And the best part?
They’re incredibly easy to make, even for a beginner baker like me. I love that this recipe is perfect for any occasion, whether it’s a quick snack for the kids or a dessert for a family gathering.
And let’s be real, who doesn’t love a good cookie? They’re also surprisingly healthy, considering they’re made with whole wheat flour and dark chocolate chips.
My kids love helping me in the kitchen, measuring out ingredients and mixing the dough. It’s a great way to spend quality time together while making something delicious.
I’ve made these cookies countless times, but I still get excited every time I take them out of the oven and see that golden brown color. It’s just one of those things that never gets old.
Chocolate Chip Shortbread Cookies
4.8 from 1551 votes
Buttery, melt-in-your-mouth shortbread cookies studded with rich chocolate chips. This simple recipe combines the classic crumbly texture of shortbread with the sweetness of chocolate for an irresistible treat.
2Line a baking sheet with parchment paper and set aside.
3In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4Scrape down the sides of the bowl as needed.
5Add the all-purpose flour and salt to the butter mixture.
6Mix on low speed until just combined and a soft dough forms, being careful not to overmix.
7Fold in the chocolate chips using a spatula or wooden spoon until evenly distributed throughout the dough.
8The dough will be slightly crumbly but should hold together when pressed.
9Shape the dough into a log about 2 inches in diameter, wrap it in plastic wrap, and refrigerate for 30 minutes until firm.
10Alternatively, you can roll the dough into 1-inch balls and place them on the prepared baking sheet.
11Slice the chilled log into 1/4-inch thick rounds and place them 1 inch apart on the prepared baking sheet.
12Bake for 15 to 18 minutes, or until the edges are lightly golden and the centers are set.
13Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes.
14Then transfer them to a wire rack to cool completely before serving.
For a firmer dough that is easier to slice, chill the log for at least 1 hour. You can also use mini chocolate chips for a more even distribution.
Watch Video Of How Chocolate Chip Shortbread Cookies Works
These choc chip shortbread cookies are always a good idea for any occasion – whether it’s a family gathering or just a quick snack on the go. They’re easy to make, delicious to eat, and packed with nutrients thanks to the whole wheat flour and dark chocolate chips.
My family loves helping me in the kitchen with this recipe – measuring out ingredients, mixing the dough – it’s such a fun process! And when we finally get to enjoy our freshly baked cookies…
well, let’s just say it’s pure bliss.
❓ Frequently Asked Questions About Chocolate Chip Shortbread Cookies
Q: What type of flour should I use for this recipe?
A: For this recipe, I recommend using whole wheat flour for added nutrition and texture. You can also use a combination of whole wheat and all-purpose flour if you prefer a milder flavor.
Q: Can I use milk chocolate chips instead of dark chocolate?
A: Yes, you can use milk chocolate chips if you prefer a sweeter cookie. However, keep in mind that milk chocolate chips will give your cookies a slightly different flavor profile than dark chocolate.
Q: How do I store these cookies?
A: Store your cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months. When freezing, make sure to wrap each cookie individually in plastic wrap or aluminum foil to prevent them from sticking together.
Q: Can I make these cookies gluten-free?
A: Yes, you can make these cookies gluten-free by substituting the whole wheat flour with a gluten-free flour blend. However, keep in mind that gluten-free flours can behave differently, so you may need to adjust the ratio of flours or add xanthan gum to help with texture.
Q: How do I know if my cookies are done baking?
A: Check your cookies after 10-12 minutes of baking. If they’re lightly golden brown around the edges and firm to the touch, they’re done. If not, bake them for an additional 2-3 minutes and check again.
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