If you thought classic shortbread couldn’t get any better, you’re wrong. It can - just add chocolate!
These chocolate chip shortbread cookies are a variation of my Christmas Shortbread Cookies. These buttery melt-in-your-mouth cookies have thick chocolate chunks scattered throughout and elevate every bite.
Make these as an edible gift for friends and family this holiday season, or just make a batch to enjoy over a cup of tea or coffee.
WHY YOU’LL LOVE THIS RECIPE…
Incredibly easy.Perfect for gifts.A delicious chocolate twist on classic shortbread cookies.
INGREDIENTS
Here’s what you’ll need to make these delicious choc chunk shortbread cookies (full measurements are listed in the printable recipe card below)…
Caster Sugar - Caster sugar is slightly finer than granulated sugar and is also known as superfine sugar or baker’s sugar. See this super helpful guide “what is caster sugar” guide for more information.Brown SugarSalted ButterRice FlourAll Purpose / Plain Flour Milk Chocolate - I use a block and chop it into chunks rather than chocolate chips. Feel free to use choc chips instead, or dark chocolate if you prefer.
SHOULD YOU CHILL SHORTBREAD BEFORE BAKING?
You should absolutely chill your shortbread dough before baking. When making your dough you allow the butter to warm up to room temperature, but it needs to chill in order to solidify before baking off. You’ll want to allow your dough to chill for at least an hour or so before baking. It’s ready when it is completely firm to touch.
INSTRUCTIONS
Use a hand mixer to cream butter, brown sugar and caster sugar together in a large mixing bowl.
Add half the flour, and continue to mix until just combined. Add the rest of the flour and again mix until just combined.
Use a spatula to mix the chocolate chunks through the dough.
Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic wrap over the dough to prevent your hands getting all sticky, then shape the doughs into logs. Rolling the logs on the counter will help it take shape but don’t worry about it being perfect. If you want large shortbread cookies, make your logs around 5 - 7 cms (2-3 in) in diameter. For mini cookies, make the diameter half that.
Pop the logs in the fridge for 2 hours, or until completely firm.
Preheat the oven to 160C / 320F and prepare two baking trays lined with baking paper or silicone mats.
Remove the logs from the fridge and slice into 1.5cm (.5 in) rounds. Place the rounds onto the baking trays, leaving space in between.
Bake for 10-15 minutes, until the shortbread starts to turn golden brown, especially around the edges. Remove from the oven and allow to cool on the baking trays until firm (around 10-15 mins), then move to a wire rack to cool completely.
HOW DO YOU KNOW WHEN SHORTBREAD IS COOKED?
Shortbread is one of these funny things that firms up once outside of the oven. Cook only until the colour starts to change slightly to golden brown (especially around the edges), then remove from the oven and allow to firm up completely on the baking tray before touching.
HOW LONG DOES HOMEMADE SHORTBREAD LAST?
Homemade choc chip shortbread can last up to a week in an airtight container.
TOP TIPS
If you only have unsalted butter just add a pinch of salt to the flour.Be sure your butter is softened to room temperature before mixing!If you don’t have caster sugar you can make these cookies with icing sugar / powdered sugar instead.Be sure to sift the all-purpose flour.Don’t overwork the dough - just mix until the flour is combined.Be careful not to overcook - bake until the colour starts to change ever so slightly to golden brown, then remove and allow to cool on the baking tray until completely firm.Feel free to add a chocolate drizzle or even dip half the cookie in chocolate. It’s not necessary but it is delicious.You can freeze the dough if you want to bake it later, or it will last in the fridge for a few days.Store shortbread in an airtight container at room temperature for up to a week.
MORE CHRISTMAS RECIPES
Oreo Cheesecake Balls30 Christmas Main DishesChristmas Dinner for Two15 Make-Ahead Christmas Breakfast Ideas for Christmas MorningOR see all Christmas Recipes
If you’ve tried these Chocolate Chip Shortbread Cookies I’d love to hear how you enjoyed them! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
If you only have unsalted butter just add a pinch of salt to the flour.
Be sure your butter is softened to room temperature before mixing!If you don’t have caster sugar you can make these cookies with icing sugar / powdered sugar instead.Be sure to sift the all-purpose flour.Don’t overwork the dough - just mix until the flour is combined.Be careful not to overcook - bake until the colour starts to change ever so slightly to golden brown, then remove and allow to cool on the baking tray until completely firm.Feel free to add a chocolate drizzle or even dip half the cookie in chocolate. It’s not necessary but it is delicious.You can freeze the dough if you want to bake it later, or it will last in the fridge for a few days.Store shortbread in an airtight container at room temperature for up to a week.
