Chocolate Chip Shortbread Cookies

These melt in your mouth Chocolate Chip Shortbread Cookies are rich, crumbly, and buttery cookie perfection. They’re delicious on their own but the addition of chocolate chips and chopped pecans make them an extra special treat. Bake them for the holidays or for a sweet treat any day.

If you are looking for some more simple yet tasty last minute cookie recipes, you have come to the right place! Try these Last Minute Eggnog Cookies, made with real eggnog or Almond Shortbread Cookies – another great shortbread variation! So, get out the butter and let’s bake!

Chocolate Chip Shortbread Cookies

If a classic chocolate chip cookie and a traditional buttery shortbread had a baby, the result would be—quite literally—the perfect snack. These Chocolate Chip Shortbread Cookies stack beautifully, don’t lose their texture, and improve in flavour after baking, making them perfect for cookie exchanges.

While we all love the chew of a standard cookie, there is something deeply sophisticated about the snap and melt of shortbread. It’s rich, it’s tender, and when you dot it with high-quality chocolate, it becomes an instant household favourite. If you love chocolate chip cookies, this is the recipe for you!

Unlike standard cookies, shortbread doesn’t rely on eggs or leavening agents (like baking soda or powder). Instead, it’s all about the fat-to-flour ratio.

• The Texture: It’s “short,” meaning it has a high fat content that inhibits long gluten strands from forming. This creates that signature crumbly, melt-in-your-mouth texture.
• The Flavour: Because there are so few ingredients, the quality of your butter is the star of the show.
• The Crunch: Shortbread has a delicate crispness that holds up perfectly when dipped into a cup of coffee or tea.

Whether you like them cut into classic “fingers,” rolled and cut into rounds, or even dipped in extra melted chocolate, chocolate chip shortbread is a testament to the idea that simple is often best.

Ingredients for this Recipe

You will need the following equipment for this recipe: Hand mixer or electric stand mixer and paddle attachment, mixing bowls, measuring cups and spoons, parchment paper, 2 1/2 inch cookie cutter, rolling pin, baking sheet (or two), and a cooling rack.

• Butter
• Powdered Sugar
• Vanilla Extract
• All Purpose Flour
• Salt
• Chocolate Chips
• Pecans

Most shortbread cookie recipes use unsalted butter, but I prefer to use salted butter in this recipe. Feel free to use unsalted butter or omit or reduce the added measurement of salt. The salt highlights and brings out the flavours of the chocolate chips and pecans.

Pro tip: Boost the flavour of these cookies by browning the butter ahead of time. Allow it to cool and then use it to make brown butter chocolate chip shortbread cookies.

Powdered sugar, or confectioner’s sugar makes for an extra light and crumbly shortbread cookie. You can also use granulated sugar or a very light brown sugar for a little extra caramel flavour which highlights the pecans nicely.

Feel free to omit the pecans to make nut free Chocolate Chip Shortbread Cookies or substitute other nuts, like walnuts for the pecans. Use only mini chocolate chips to make it easier to roll and cut the dough. If you can’t find mini chocolate chips, cut chocolate chunks off a semi-sweet chocolate block to make chocolate chunk shortbread.

How to Make Chocolate Chip Shortbread Cookies

Begin by preheating the oven to 350F. Then, line two baking sheets with parchment paper. Set them aside.

Use a stand mixer fitted with paddle attachment or an electric hand mixer to cream butter, add vanilla extract and powdered sugar, and mix until well combined. In another bowl, mix the all-purpose flour and salt together then incorporate them into the butter mixture. Use a spatula to combine. The result will be a stiff batter.

Fold in chocolate chips and chopped pecans, then stir to combine.

To roll the cookie dough, cut two pieces of parchment paper and place the dough in between them. Use a rolling pin to extend the dough to ⅓ inch thick*. Refrigerate dough for 2 hours before cutting.

To cut the dough, use a 2 1/2’’ cookie cutter to cut out the cookies. Then, arrange them on the prepared baking paper. Bake the cookies for 12 to 14 minutes or until they become light brown around the edges. Cool cookies for 10 minutes on a baking rack. Enjoy!

*Alternatively, place a piece of parchment paper on a clean work surface. (if you don’t have parchment paper, plastic wrap will work). Transfer the dough onto the piece of parchment paper and form the dough into a log. Roll the parchment up to create a log. Place in the fridge and chill for 30 minutes. Slice and bake the cookies as instructed.

Recipe Tips and Tricks

To get that bakery-level finish at home, keep these three secrets in mind:

1. Use Salted Butter: I know, I know—baking “rules” usually say to use unsalted butter. But for this shortbread, that extra hint of salt cuts through the richness and makes the chocolate pop.
2. Mini Chips are King: Since shortbread dough is dense and crumbly, standard large chocolate chips can cause the cookies to break apart. Mini semi-sweet chips ensure you get chocolate in every bite without ruining the structural integrity.
3. Don’t Overwork the Dough: Mix just until the flour disappears. Over-mixing leads to tough cookies, and we want these to be as light as air.

Make Ahead and Storage Directions

Shortbread dough freezes exceptionally well. You can roll it into a log, slice off a few rounds, and have fresh cookies in 15 minutes whenever the craving hits. Freeze rolls of shortbread dough covered in plastic wrap for up to 3 months.

Store these cookies in an airtight container at room temperature for 4-7 days. In the fridge, they will stay fresh for 1-2 weeks due to the high butter content.

You can freeze the baked cookies by placing them in a freezer-safe container. Label the container and freeze for up to 3 months. To serve, remove the cookies from the freezer and allow them to thaw completely before serving.

If they become slightly soggy you can place them in a preheated oven at 325 degrees and bake them for 3-4 minutes. Just long enough to toast them.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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