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.