Chocolate Chip Shortbread Cookies

This chocolate chip shortbread is a delicious and fun twist on classic shortbread combining that melt in your mouth texture of shortbread with the sweetness of chocolate chips. These shortbread bars are ultra buttery, both sweet and a little salty and crisp. Making these shortbread bars is easy and the ingredient list is short and simple. I strongly advise getting them on your baking list!

Chocolate Chip Shortbread Cookies / Bars Recipe Ingredients

• BUTTER: Other than the flour this is the main ingredient and some would argue the most important ingredient in shortbread so splurge on good butter for this recipe. It makes a difference. I use unsalted butter but if you are using salted butter simply omit the salt or use only ¼ teaspoon in the dough.
• FLOUR: All-purpose flour is what I use in these bars.
• POWDERED SUGAR: Some people make shortbread with granulated sugar, and I have in the past but I think powdered sugar helps give a melt in your mouth texture that is to die for. Granulated sugar makes for more cookie like shortbread - crunchy and crumbly not melt in your mouth. Often recipes with granulated sugar will add cornstarch to the batter but this recipe uses powdered sugar which not only sweetens the dough but because it also contains cornstarch, helps keep things tender and melt in your mouth - its working double duty so I prefer using it in shortbread.
• VANILLA: A touch of pure vanilla extract pairs so well here. It is not traditional in shortbread but I love the flavor it adds to any sweet baked goods.
• SALT: We use fine sea salt in the bars themselves. Then I also highly recommend sprinkling the baked bars with a hint of flaky sea salt to finish. The sweet and salty combination is pure perfection
• ESPRESSO POWDER: (optional) I love to add a little to these cookies for flavor. It is optional but it deepens and intensifies the chocolate flavor, making it richer and more complex without necessarily tasting like coffee. It acts as a flavor enhancer.
• CHOCOLATE CHIPS: I recommend using mini chocolate chips for this recipe for texture and slice-ability, as their small size distributes evenly and prevents chunks from disrupting the delicate, crumbly dough, making it much easier to slice cleanly into traditional shortbread shapes, unlike large chips that create gooey pockets and make cutting difficult. They provide consistent chocolate flavor in every bite, complementing the buttery base without overpowering it. I like to use semi sweet chocolate chips but bittersweet dark chocolate chips would work too for a more cocoa intense flavor. If you want to skip the chocolate all together you can - then you will have a great base recipe for shortbread or as many call them “Ted Lasso Biscuits”
  
  

How To Make Chocolate Chip Shortbread (detailed instructions in recipe below)

1. Prepare Dough: Use mixer to cream butter sugar, salt, vanilla and espresso powder together. Add the flour and mix until almost fully combined then mix in the chocolate chips
2. Press Dough Into Pan: Press the crumbly batter evenly into a parchment-lined baking pan and then using a fork or toothpick poke holes all over the dough. Sprinkle with sugar.
3. Chill Dough: Transfer pan to fridge and chill for 30-60 minutes. This is not for spreading in this case cause it’s baked in a pan but more for better texture - helps them keep crisp, leading to a better texture and lets flavors meld for a richer taste.
4. Bake & Slice: Bake for about 30-35 minutes. Transfer the pan to a wire rack to cool for 20 minutes, and then carefully lift up the parchment and transfer the large bar to a cutting board and slice to desired size/shape and sprinkle with flaky sea salt and extra sparkling sugar as well.
   
   

Shortbread Tips & Variations:

• Use high-quality butter and ingredients for the best flavor.
• Line pan with parchment paper with overhanging edges to easily remove bars after baking
• Chill the dough for better texture and flavor
• Slice bars while still warm
• Don’t overwork the dough, as this can make the cookies tough.
• Consider dipping the cookies in chocolate for an extra-decadent treat.
• You can also customize your chocolate chip shortbread by adding nuts like walnuts or pecans, or using different types of chocolate chips, or even adding toffee bits.
• If you prefer to bake these shortbread bars in a round cake pan you can. You can use a 9 inch round cake pan and then instead of slicing into bars slice into wedges using a serrated knife
  
  

Chocolate chip Shortbread Make Ahead, Storage & Freezing

• MAKE AHEAD: Because these short bread bars need some chill time they are a great make ahead dessert. Simply make the recipe and keep covered and chilled in the refrigerator until ready to bake - up to 1-2 days ahead. If you are chilling for more than 30-60 minutes make sure to cover shortbread with plastic wrap which you will remove before baking.
• STORAGE: Store fully cooled cookies in sealed tins or containers, separated by parchment paper to prevent sticking, ensuring they stay crisp and flavorful longer. They keep well for 1-3 weeks at room temperature on the counter.
• FREEZING: For baked cookies, cool them completely, freeze in a single layer on a baking sheet until firm, then layer in an airtight container with parchment paper between them for up to three months in the freezer.
  
  

More Cookies You Will Love

• Ginger Spiced Molasses Cookies
• Chocolate Chip Peanut Butter Cookies
• Big and Chewy Oatmeal Chocolate Chunk Cookies
• Jam Drop Shortbread Cookies (thumbprint cookies)
• Chocolate Caramel Oatmeal Cookies
• Snowball Cookies
• Snickerdoodle Cookies
• Chocolate Crinkle Cookies