Chocolate Chip Shortbread Cookies

5 from 1 ratings

Chocolate Chip Shortbread Cookies

Chocolate Chip Shortbread Cookies are soft and moist, with a dough you can prep in just 15 minutes! Refrigerate, slice, and bake for the perfect twist on classic shortbread!

Prep Time30

Cook Time10

Chill Time5

Course: Dessert

Cuisine: American

Servings: Cookies

Author: Chef Lindsey

Ingredients

1 cup unsalted butter room temperature
½ cup light brown sugar unpacked
¼ cup granulated sugar
½ teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon kosher salt
3 oz bittersweet chocolate chopped/slivered

US Customary - Metric

Instructions

Prepare the dough:

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until lightened and fully combined. Add the vanilla to combine.
Add the flour and salt, and mix on low speed until combined, but not light and fluffy. Scrape down the sides of the bowl with a rubber spatula as necessary.
Reduce the mixer speed to low, and add the chocolate until distributed.
Turn dough out onto parchment paper or a large piece of plastic wrap, and shape into a log about 3 inches in diameter. Tighten to compress dough and release air pockets.
Refrigerate until solid, preferably overnight. The dough can also be frozen for 3 months at this point.

Slice and bake the cookies:

Preheat the oven to 350°F and line the baking pan with parchment.
Using a serrated knife, slice ½ inch slices, place on prepared baking sheets about 1 inch apart. Bake until golden brown at the edges, about 10-12 minutes.
Cool completely on a wire rack. Store at room temperature in an airtight container for 7 days.

Notes

Presentation – Rotate the dough 90° as you slice to maintain shape. Slice well-chilled with a serrated knife.

Variations – Make them sparkle. Brush with egg white and roll in turbinado sugar for a sparkly edge. It is optional but it really dresses up these cookies for holidays!

Storage – Store at room temperature for up to 7 days. Or, store the dough logs well-wrapped in the refrigerator for up to 2 weeks or frozen for up to 3 months.

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