5-Ingredient Chocolate Chip Shortbread Cookies
These chocolate chip shortbread cookies are buttery, crisp, and loaded with mini chocolate chips. You need only five ingredients and no eggs, so a batch comes together fast without a mixer.
They bake up with a sandy, tender crumb and edges that snap. Because they hold their shape and stay crisp for days, they are exactly the cookie you want for lunchboxes or an after-dinner sweet with coffee.
Why These Cookies Are a Favorite
I keep coming back to this version because the dough is nearly impossible to overwork. Shortbread welcomes a little extra mixing, which means consistent results even when you are rushing through a weeknight bake.
The butter-to-flour ratio gives them a crumbly, rich bite that feels indulgent without being too sweet. And because there are no eggs, the chocolate flavor stays clean and uncluttered.
Ingredients
- 1 cup unsalted butter, softened: use good-quality butter for the best flavor; salted butter works if you skip the added salt
- ⅔ cup granulated sugar: do not use confectioners’ sugar here; it makes the cookies too fragile
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt: skip if using salted butter
- 2 cups all-purpose flour: spooned and leveled, or 280 g on a scale
- ⅔ cup miniature semisweet chocolate chips: mini chips distribute evenly and help the slices stay intact
Variations / Substitutions
- Use white chocolate and dried cranberries: swap in white chips and ⅓ cup dried cranberries for a festive twist
- Add a little espresso: stir in 1 teaspoon instant espresso powder with the flour for a mocha note
- Make them nutty: fold in ½ cup finely chopped toasted pecans or walnuts with the chips
- Go dairy-free: use a firm vegan butter stick (not a tub spread) and dairy-free chocolate chips
Single Serve Chocolate Chip Cookie is next on our list if these cookies are your kind of dessert.
How to Make Chocolate Chip Shortbread Cookies
Step 1: Mix the Dough
In a large bowl, use a wooden spoon to cream the softened 1 cup butter and ⅔ cup sugar together until smooth and just combined, about 2 minutes. Stir in the 1 teaspoon vanilla, then add the 2 cups flour and ½ teaspoon salt. Mix until a crumbly dough starts to form, then fold in the ⅔ cup mini chocolate chips.
The mixture will look dry and sandy at first. Keep mixing and pressing it against the side of the bowl, and it will come together into a soft mass that holds its shape when squeezed.
Step 2: Shape and Chill the Dough
Turn the dough onto a piece of plastic wrap. With your hands, press and roll it into a log about 2 inches wide and 8 inches long, smoothing the surface as you go. Wrap it tightly and chill for at least 1 hour, until the log feels very firm.
If the dough cracks while shaping, let it rest at room temperature for 5 minutes to soften slightly. A well-chilled log makes clean, even slices, so do not rush this step.
Step 3: Slice and Bake the Cookies
Preheat your oven to 325°F (160°C) and line two baking sheets with parchment. Slice the chilled log into generous ¼-inch-thick rounds with a sharp serrated knife, using a sawing motion to keep the cookies from crumbling. Arrange them 1 inch apart on the sheets. Bake one sheet at a time on the middle rack for 12 to 14 minutes, until the edges are just starting to turn pale golden.
The cookies will look soft and slightly underdone when you pull them out. Let them rest on the baking sheet for 5 minutes, then slide a spatula under each and transfer to a wire rack. They will crisp up as they cool and are ready to serve once they reach room temperature.
Tips for the Best Shortbread Cookies
- Weigh your flour for the most accurate dough: 280 g prevents the crumb from turning dry.
- If the dough feels too sandy to shape, knead it gently with your hands for 30 seconds. The warmth will bring it together without making the cookies tough.
- Chill the log overnight when you can. An hour works, but a longer chill makes slicing even cleaner.
- Bake one tray at a time on the center rack for the most even browning; rotate the sheet halfway through if your oven runs hot.
- Do not overbake. The cookies should look barely golden at the edges when you take them out; they will darken as they cool.
Bake times by slice thickness:
| Thickness | Bake Time | Appearance |
|---|---|---|
| ¼ inch | 12–14 mins | pale with a faint golden rim |
| ⅜ inch | 15–17 mins | lightly golden edges, slightly softer center |
| ½ inch | 18–20 mins | firm, deep golden edges, crisp throughout |
Storing the Cookies
Once the cookies are completely cool, store them in an airtight tin at room temperature for up to 1 week. They stay crisp longer if you slip a small food-safe desiccant packet inside the tin. You can also freeze baked cookies between sheets of parchment in a freezer-safe container for up to 3 months; they thaw quickly on the counter.
Frequently Asked Questions
Can I use regular chocolate chips?
Yes, but mini chips distribute more evenly and keep the slices from crumbling. Full-size chips work if you chop them roughly first.
Can I make this dough ahead and freeze it?
Absolutely. Wrap the raw dough log tightly and freeze for up to 3 months. Slice and bake straight from frozen, adding 2 to 3 extra minutes to the bake time.
How do I make these dairy-free?
Use a high-quality vegan butter stick (one that is firm when cold, not a tub-style spread) and vegan chocolate chips. The texture will be slightly less flaky but still delicious.
Can I add nuts?
Yes, fold in ½ cup finely chopped toasted pecans or walnuts with the chocolate chips for a nutty crunch.
Chocolate Chip Shortbread Cookies Recipe
Ingredients
Method
- Cream the butter and sugar in a large bowl with a wooden spoon until smooth, about 2 minutes. Stir in the vanilla, then add the flour and salt, mixing until a crumbly dough forms. Fold in the chocolate chips.
- Turn the dough onto plastic wrap and shape into a log 2 inches wide and 8 inches long. Wrap tightly and chill for at least 1 hour until very firm.
- Preheat oven to 325°F (160°C) and line two baking sheets with parchment. Slice the log into ¼-inch-thick rounds with a serrated knife. Place 1 inch apart on sheets. Bake one sheet at a time on the middle rack for 12 to 14 minutes, until edges are pale golden. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
