Chocolate Chip Shortbread Cookies

Name: Chocolate Chip Shortbread Cookies
Prep time: 20 min
Cook time: 36 min
Total time: 1 h 26 min
Yield: 36 cookies
Ingredients: 6 ounces good-quality, semi-sweet chocolate baking bar; 1½ cups unsalted butter; 1 cup granulated sugar; 1 teaspoon pure vanilla extract; 3½ cups all-purpose flour; ¼ teaspoon Morton kosher salt; Maldon sea salt flakes

User Reviews

4.8

75 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 26 mins
Servings
36 cookies
Calories
163 kcal
Course
Baked Goods
Cuisine
American

Chocolate Chip Shortbread Cookies

Iris Warren

Report

This easy Chocolate Chip Shortbread Cookies recipe features crisp, buttery cookies that are flecked with chopped chocolate. A sprinkle of sea salt is the perfect finishing touch - irresistible!

Share:

I Made This!

56 people made this

Print

15 people printed this

Save this

45 people saved this

Ingredients

Servings

6 ounces good-quality, semi-sweet chocolate baking bar
1½ cups unsalted butter, softened to room temperature (not overly soft or melty)
1 cup granulated sugar
1 teaspoon pure vanilla extract
3½ cups all-purpose flour
¼ teaspoon Morton kosher salt
Maldon sea salt flakes, optional, to sprinkle on top

Add to Shopping List

Instructions

Chop chocolate bar into small pieces. Aim for the biggest pieces to be no larger than ¼" in size. If they are too big, they cause problems with getting clean cuts with the cookie cutters. Set aside.
In a stand mixer, beat butter on medium-high speed until smooth and creamy, about 1 minute. Add sugar and beat until smooth and a bit fluffy, about 2 minutes more. Add vanilla and beat until just incorporated. Add flour and salt and beat until just incorporated. Gently fold in the chopped chocolate.
Divide dough in half and then flatten each half slightly into a disk shape. Wrap each disk tightly in plastic wrap and set them (separately, not resting on top of each other) in the refrigerator to chill for 30 minutes. If your butter was on the warmer/softer side, you may need to refrigerate a few minutes longer.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll out one of the dough disks to a ¼″ thickness. Cut dough into desired shapes using lightly floured cookie cutters. The heart cutter I use is about 3½" wide by 3" tall. Place cut dough shapes on prepared baking sheet, 1" to 2" apart. Sprinkle with sea salt flakes if desired.
Bake for about 12 minutes, or until just browned and firmed up. Note that if you use a cookie cutter that is smaller or larger than I use, or if your dough is rolled thicker or thinner, you will need to adjust baking time accordingly. Remove pan from oven and let cookies rest on pan for 2 minutes before removing to a wire rack to cool completely. Repeat with second dough disk. Just be sure to keep your dough chilled until you are ready to roll and cut. If the dough gets too warm, it will spread when baked. Dough can be re-rolled after the first cuts. If dough gets too warm, chill it again in the refrigerator.
*If your cookies are spreading a bit, the butter was probably a little too warm. Then I recommend placing pans of cut dough in the refrigerator to chill for 15 minutes prior to baking. Or a hack that I've used to tighten up the shape while the cookies are still warm after coming out of the oven, is to use a thin metal spatula to gently nudge in the perimeters where needed.

Notes

These cookies keep very well frozen. I actually prefer to eat mine straight from the freezer!
These cookies keep very well frozen. I actually prefer to eat mine straight from the freezer!
from the recipe box of my brother in-law Dave

Nutrition Information

Show Details

Serving 1 Calories 163kcal (8%) Carbohydrates 14g (5%) Protein 1g (2%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Cholesterol 28mg (9%) Sodium 38mg (2%) Sugar 8g (16%)