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Classic all-butter shortbread filled with mini chocolate chips for plenty of chocolate in every bite! Made with just 7 ingredients, these simple and delicious chocolate chip shortbread cookies are tender and buttery. Baked in a cake pan for ease, there’s no chill time required and the cookies will never overspread in the oven. Recipe yields 12 wedges.
There’s nothing better than a melt-in-your-mouth shortbread cookie and mug of hot coffee. I love this chocolate chip twist on classic shortbread when I’m craving a buttery homemade cookie filled with chocolate.
To really elevate the shortbread, a touch of pure almond extract rounds out the flavor, similar to my chocolate chip loaf cake. If you like citrus with chocolate, try adding some fresh orange zest to the dough.
Fellow shortbread fans, I know you’ll love these chocolate chip-studded cookies as much as I do. Best of all, you can make the shortbread dough and bake the cookies in under an hour!
More favorite shortbread recipes: cranberry shortbread cookies, slice and bake lemon shortbread cookies, and buttery toffee shortbread cookies!
Shortbread Ingredients
- Butter – Softened, unsalted butter creams easily with the granulated sugar, giving the cookies a light and tender texture.
- Granulated sugar – Sweetens the shortbread. I also like to sprinkle a bit more sugar on top before baking.
- Vanilla extract – Pure vanilla extract flavors the shortbread dough.
- Almond extract – A splash of pure almond extract adds a touch of sweet flavor that balances the rich chocolate.
- Salt – Brings out the flavors.
- Flour – Use all-purpose flour in this recipe.
- Chocolate chips – Mini semisweet chocolate chips (or mini dark chocolate chips) are best for plenty of chocolate in each bite! If you don’t have mini chips on hand, chop up a bar of chocolate.
How to Make Chocolate Chip Shortbread Cookies
Make dough: Beat softened butter, granulated sugar, vanilla extract, almond extract, and salt in the bowl of a stand mixer fitted with the paddle attachment until soft and creamy (about 2 minutes).
Turn off the mixer and add the flour. Beat in on low speed until incorporated and dough begins to come together in large pieces.
Add mini chocolate chips and mix in until incorporated. The shortbread dough will be somewhat crumbly but will hold together when pressed.
Press shortbread dough evenly into parchment-lined cake pan. Prick the dough all over with a fork (this allows steam to escape and prevents air bubbles). Sprinkle the top with granulated sugar.
Bake shortbread until lightly golden and set, about 36 minutes. Cool for 1 hour, then invert from the pan and peel back the parchment paper. Cut warm shortbread into wedges with a sharp knife and place on a wire rack to cool completely.
Make Ahead and Freezing Tips
Make the dough up to 2 days ahead and store tightly covered in the refrigerator (press a piece of plastic wrap directly against the dough). When you’re ready to bake, bring the cookie dough to room temperature before pressing evenly into prepared pan and baking as directed.
To freeze, wrap shortbread wedges in plastic wrap and transfer to an airtight container or freezer bag. Freeze for up to 2 months.
More delicious cookies to try:
- Lemon Shortbread Cookies
- Chocolate Toffee Shortbread Cookies
- Chocolate Peppermint Shortbread
- Cranberry Orange Shortbread Cookies
Did you try this Chocolate Chip Shortbread Cookie Recipe? Let me know by leaving a comment and rating below!
Print
Chocolate Chip Shortbread with Mini Chocolate Chips
- Prep Time: 15 minutes
- Cook Time: 36 minutes
- Total Time: 51 minutes
- Yield: 12 to 14 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Made with just 7 ingredients, these simple and delicious chocolate chip shortbread cookies are tender and buttery. Baked in a cake pan for ease, there’s no chill time required and the cookies will never overspread in the oven.
Ingredients
Cookies
- 3/4 cup (168 g) unsalted butter, softened
- 2/3 cup (133 g) granulated sugar
- 1 tsp (4 g) vanilla extract
- 1/4 tsp pure almond extract
- 1/4 tsp salt
- 1 3/4 cups (245 g) all-purpose flour
- 3/4 cup (128 g) mini semisweet chocolate chips
Topping
- 1 tsp granulated sugar
Instructions
- Preheat oven to 325°F and spray an 8-inch round cake pan lightly with nonstick spray. Line the pan with a round of parchment paper.
- Make shortbread dough: Beat butter, sugar, vanilla, almond extract, and salt in a large mixer bowl at medium speed until soft and creamy, about 2 minutes. Scrape down bowl as needed. Reduce speed to low and mix in flour just until incorporated and dough begins to come together in large pieces; mix in mini chocolate chips just until incorporated. Finished dough will be somewhat crumbly but will hold together when pressed.
- Scrape shortbread dough into prepared pan and use a piece of wax paper or parchment paper to press dough into an even layer. Prick dough all over with a fork (this allows steam to escape) and sprinkle the top evenly with sugar.
- Bake shortbread until light golden and set, about 36 to 37 minutes. Cool for 1 hour in pan on a wire rack, then carefully invert onto a wire rack. Peel back the parchment paper and transfer warm shortbread to a cutting board. Use a sharp knife to cut into wedges. Transfer cookies to a wire rack to cool completely.
- Store cookies at room temperature in an airtight container.
Notes
Baking pan: Use an 8-inch round cake pan or 8-inch square baking pan.
Almond extract: If you’re not a fan or have an allergy, omit the almond extract and increase the vanilla extract to 1 1/2 teaspoons (6 grams).
Chocolate: If you don’t have mini chocolate chips on hand, chop up a bar of chocolate to make chocolate chunk shortbread.
Variations: If you like citrus with chocolate, try adding a tablespoon of fresh orange zest to the dough. To dress up the cookies, drizzle or dip in melted chocolate.
Storage tips: Store shortbread cookies in an airtight container, placing parchment paper between the layers. Cookies stay fresh at room temperature for up to 5 days. Shortbread can also be wrapped well and frozen for up to 2 months.
So easy and so good! Love these cookies.
Thanks for trying this recipe, Kelly!
Making batches and batches of this shortbread to give out as Christmas gifts. Love this recipe so much!
Thanks so much, Leslie! Happy Holidays!
Laura, I can’t thank you enough for the easiest most delicious shortbread cookies ever! I have followed you for years because I live in the same area as you and originally read about you locally. Lucky me because your recipes are truly some of my favorites.
I have already made several batches of these cookies because they are quick and easy and the perfect little holiday goodie to bring to family and friends. My husband keeps begging me to make more! One of my embellishments has been to dip the tips of the wedges in melted semisweet chocolate and that has been the “icing on the cake” for shortbread lovers. Thanks again for my new cookie tradition for gift giving at the holidays ❤️
Hi Diane, thank you so much for your kind words. 🙂 That’s so wonderful to hear, and I love the idea of dipping the cookies in melted chocolate (yum!). Wishing you a wonderful holiday season!
I had to bake a bit longer to get golden, but I used butter with a higher fat content so that may be the reason. These slice up so perfectly and are the right sweetness. They freeze well too. These will be on repeat. I used the recipe as written other than the extra time. I’ve made them twice so far!
Thanks so much, Lynn! I really appreciate your feedback! 🙂
Can I substitute the granulated sugar with light brown sugar?
Hi Ariana, yes you can use brown sugar instead. The moisture from the brown sugar will make the texture of the cookie even softer, so just keep that in mind. I would line the baking pan with parchment paper and leave a 1-inch overhang so that you can easily lift the shortbread out of the pan once baked. Hope that helps!
I love shortbread and these cookies are tender and delicious! The flavor from the almond extract pairs really nicely with the chocolate chips. Easy recipe too!
Hi Bonnie, thanks so much for your feedback!