The moment the buttery dough hit my mixing bowl and began to cream with the sugars, the kitchen filled with the warm, sweet scent of anticipation. As I folded in the mini chocolate chips, I could already envision those golden-brown cookies emerging from the oven, their delightful crunch giving way to a soft, tender bite. These chocolate chip shortbread cookies are not just a treat; they are a hug for your taste buds, a nostalgic reminder of simpler times spent in the kitchen.
What makes this recipe shine
What sets these cookies apart is their beautifully balanced flavor profile and melt-in-your-mouth texture. The richness of the buttery shortbread comes alive with the delicate sweetness from the powdered sugar and the slight crunch of granulated sugar. The mini chocolate chips add bursts of chocolatey goodness that make each bite a joyous experience. One reader perfectly summed it up in a review:
“These cookies took me back to my grandmother’s kitchen simple, perfect, and utterly comforting.”
How this dish comes together
Making chocolate chip shortbread cookies is a breeze, which is why this recipe is a must-have in your baking arsenal. The process is straightforward and requires minimal effort. You’ll start by creaming the softened butter with the sugars until the mix is light and fluffy that’s the key to a tender texture. Once the vanilla is introduced, the dry ingredients seamlessly blend in to create a thick, luscious dough. Finally, the mini chocolate chips are incorporated for that irresistible burst of flavor. You’ll know you’re ready for the oven when the dough holds together beautifully and is speckled with shiny chocolate chips.
What you’ll need
Gather your items:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
For the best results, opt for high-quality unsalted butter; it makes a significant difference in flavor. If you want to experiment, use brown sugar instead of granulated for a caramel-like taste.
How to cook it
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, powdered sugar, and granulated sugar until light and fluffy.
- Stir in the vanilla extract until evenly incorporated.
- Gradually add the flour and salt, mixing slowly until the ingredients are just combined into a cohesive dough.
- Gently fold in the mini chocolate chips, ensuring they’re evenly distributed.
- Scoop tablespoon-sized portions of dough and place them on a baking sheet lined with parchment paper, making sure to leave some space between each cookie.
- Using the back of a fork, flatten each cookie slightly for an even bake.
- Bake in the preheated oven for 12-15 minutes, or until the edges turn a lovely light golden hue.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Serving ideas
These cookies are delightful on their own, but you can enhance the presentation by pairing them with a scoop of vanilla ice cream or a dollop of whipped cream. For a little flair, sprinkle some sea salt on top just before baking for a sweet-salty contrast that’ll make your taste buds dance.
How to store and reheat
To keep your cookies fresh, store them in an airtight container at room temperature for up to one week. For longer storage, you can freeze them. Just ensure they are well-wrapped in plastic wrap and placed in a zip-top freezer bag; they’ll last up to three months. When you’re ready to enjoy them, simply thaw at room temperature or zap them in the microwave for a few seconds. They’ll regain that delightful softness you love!
Pro-level advice
- Ingredient temperature matters: Ensure your butter is softened to room temperature to achieve that perfect creamy texture when mixed with the sugars.
- Don’t overmix: Be cautious when combining the flour; overmixing can lead to tougher cookies. You want just enough mixing to combine everything nicely.
- Experiment with mix-ins: While mini chocolate chips are great, feel free to throw in some nuts or dried fruits for an interesting twist.
- Chill the dough: For a firmer texture, consider chilling the dough for 30 minutes before scooping. This will help prevent the cookies from spreading too much while baking.
- Watch the bake time: Ovens can vary. Start checking your cookies around the 10-minute mark to avoid overbaking and losing that soft texture.
Creative variations
Got a craving for something a bit different? Try substituting half of the all-purpose flour with almond flour for a nutty flavor. For a seasonal twist, add a teaspoon of cinnamon or swap the mini chocolate chips for seasonal candies like crushed peppermint or butterscotch. Going gluten-free? Use a 1:1 gluten-free flour blend, and you’ll still have delicious results.
FAQ
Can I use salted butter instead of unsalted?
Yes, you can, but reduce the amount of additional salt to just a pinch to maintain the intended flavor balance.
How do I know when my cookies are done?
Look for lightly golden edges that’s your cue. The centers may look slightly underbaked, which is perfect as they’ll continue to firm up as they cool.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate for up to three days. Just bring it to room temperature before scooping and baking.
Dive into this delightful baking adventure, and take a moment to savor the experience as much as the cookies themselves. You’ll find that they not only taste heavenly but also fill your kitchen with warmth and joy. Happy baking!
Print
Chocolate Chip Shortbread Cookies
Deliciously rich chocolate chip shortbread cookies that melt in your mouth with every bite.
- Total Time: 30 minutes
- Yield: 24 servings 1x
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, powdered sugar, and granulated sugar until light and fluffy.
- Stir in the vanilla extract until evenly incorporated.
- Gradually add the flour and salt, mixing slowly until just combined into a cohesive dough.
- Gently fold in the mini chocolate chips.
- Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper.
- Flatten each cookie slightly with the back of a fork.
- Bake for 12-15 minutes, or until the edges turn light golden.
- Allow to cool on the baking sheet before transferring to a wire rack.
Notes
For a firmer texture, chill the dough for 30 minutes before baking. Store in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
