Chocolate Chip Shortbread - traditional Scottish shortbread with chocolate chunks for a tasty twist on an old classic.
Chocolate Chip Shortbread Recipe Snapshot
What it is: Buttery shortbread cookies with decadent chocolate chips.
Why you'll love it: Traditional Scottish shortbread recipe that needs no special equipment. Can make cut-out cookies or slice-and-bake.
How to make it: Combine butter and sugar, then mix in the flour and bring it together into a dough. Knead in the chocolate chips, shape, chill, and bake.
As a Scottish baker, shortbread is in my blood - and this chocolate chip version is a delicious twist on the traditional recipe I grew up with.
It's so easy to make, requires no special equipment, and I share all the little techniques that will help you bake chocolate chip shortbread that would make any Scot proud!
Reader Review:
Such a simple recipe and they taste amazing!
⭐⭐⭐⭐⭐ - Karen
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Ingredients
This is a traditional Scottish shortbread recipe, which means the shortbread has only three ingredients. Add your favorite chocolate chips for extra indulgence.
This recipe has been thoroughly tested with both US and UK ingredients. I use both terminologies throughout. If you'd like to know more, see the differences between UK and US baking ingredients.
- Flour - All-purpose flour (plain flour) is best for making shortbread.
- Sugar - Use white granulated sugar (caster sugar in the UK). White sugar is classic, but you can replace some of the sugar with brown sugar for a slightly different flavor.
- Butter - Use high-quality salted butter - European style will give the best flavor as it has a higher fat content. If you only have unsalted butter, add ½ teaspoon of salt to the flour.
- Chocolate - Use your favorite chocolate chips, chocolate chunks, or real chocolate cut into small pieces. I think dark chocolate or semisweet chocolate works best to balance out the sweetness of the shortbread, but you can use any kind you like. Personally, I like big chunks of chocolate in my shortbread, but you can also use mini chocolate chips if you prefer.
See the recipe card for measurements in both grams and cups (but I strongly recommend using a kitchen scale, as good shortbread is all about ratios).
How to Make Chocolate Chip Shortbread
There are multiple ways to shape shortbread cookies - below, I have included instructions for making shortbread cutout cookies as well as the slice-and-bake method.
Cut-out Shortbread Cookies
Classic shortbread is notoriously difficult to make into cutout cookies, as shortbread dough has a high butter content, which often won't hold its shape. I have adapted this recipe technique to be able to make cutout cookies without compromising on the buttery flavor and crumbly texture.
Sugar and Butter
Add the room temperature butter and sugar to a large bowl and beat together just until combined. Do not cream it until light and fluffy like you would with a cake; just mix it until the two ingredients are incorporated.
You can use a stand mixer and paddle attachment if you like, but use a low speed and be very careful not to overmix.
Add Flour
Sift the flour into the bowl and mix it in gently until it incorporates into a raggedy, crumbly mixture.
Use your hands to bring the dough together into one piece.
Add Chocolate Chips
Put the chocolate chips into the bowl and use your hands to work them through the dough. Keep going until the dough comes together into a smooth ball. Be very careful not to overwork it.
Tip it out onto a well-floured work surface. The dough will be very soft, so it's important to have enough flour to prevent sticking.
Cut Out Cookies
Flour your rolling pin or the top of the dough and roll the shortbread dough to between ¼ inch and ½ inch thickness, then use a cookie cutter to cut out any shapes you like.
If the cookie dough is too soft or sticky to work with, chill it for 10 minutes first, then try again.
Transfer carefully to a cookie sheet lined with parchment paper (I like to use a cookie lifter to avoid squishing them) and sprinkle generously with sugar.
Chill
Chill the shortbread cutouts in the refrigerator for at least an hour before baking to get nice and firm.
Even better if you can chill in the freezer while you preheat the oven to 325°F / 160°C (140° fan-assisted)
Bake
Bake cookies for 20-25 minutes. Bake time will vary so keep an eye on them and take them out when the edges are just starting to turn golden brown.
Shortbread cookies should be a lot paler than regular cookies, so don't let them bake longer than this, or they will be too crisp.
Let them sit on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
For deeper saltiness, you can sprinkle with a little flaky salt while they are still warm, but this is optional.
Slice and Bake Shortbread Cookies
For an even simpler way to make these shortbread cookies, try the slice-and-bake method, just like with my Pistachio Shortbread Cookies. The method for making the dough is the same; it's just about how to shape the shortbread.
- Divide the chocolate chip shortbread dough in half and form each one into a log shape, about 2 inches thick.
The shortbread dough will be very soft at this stage, so handle with care.
- Wrap each log in a large piece of plastic wrap and roll gently on the counter to smooth out the edges.
Chill for 1 hour (or up to 3 days if you want to make ahead), then preheat the oven to 325°F / 160°C.
- Unwrap the dough logs and use a sharp knife to cut ½-inch-thick rounds
- Place them on the prepared baking sheet with room to spread, sprinkle generously with sugar, and bake for 20-25 minutes or until the edges start to turn golden.
Variations
Shortbread is probably the most iconic cookie of all time, but that doesn't mean it can't be jazzed up a bit!
- Orange - Grate some orange zest into your mix along with the sugar for a touch of citrus - great for Christmas time!
- Nuts - For all you nut-lovers, replace half of the chocolate chips with chopped nuts, like with my Pistachio Shortbread Cookies. Pecans would also be delicious!
- MORE Chocolate - Can there ever be too much chocolate? Drizzle melted chocolate over your finished cookies, or dip them halfway for that perfect final touch.
How to Store Shortbread
Keep your shortbread in an airtight container at room temperature for up to 2 weeks.
You can store the unbaked shortbread dough in the fridge for up to 3 days or in the freezer for up to 3 months. Make sure it is tightly wrapped in plastic wrap.
Chocolate Chip Shortbread Cookies also make a fantastic edible gift, especially as Christmas cookies! Put them in a cellophane gift bag and tie with a ribbon for a sweet treat.
FAQ
Yes, you can use an electric mixer or stand mixer with a paddle attachment to make shortbread dough - just be sure to mix on low speed and stop as soon as the dough comes together. If you overwork shortbread dough, it will become tough, which is why I like to mix by hand. But you can use a mixer if you are careful.
You can if you like! Traditional Scottish shortbread doesn't contain any vanilla extract, but you can add vanilla or almond extract to your shortbread cookies if you want to experiment with flavors.
Yes, you can freeze shortbread cookies for up to 3 months, wrapped tightly in plastic wrap. For best results, freeze the unbaked shortbread dough and bake when you are ready to enjoy them.
You can freeze the shortbread cookie cutouts or slice-and-bake slices, and then place them on a baking sheet when ready and bake from frozen - just add a few extra minutes to the bake time.
Shortbread is baked at a low temperature to allow the dough to slowly dry out without burning the outsides. Shortbread is supposed to be pale in color and have a super crumbly texture - a low oven temp helps to achieve this.
Shortbread is a very old, classic Scottish recipe that has been made for hundreds of years. A real shortbread dough only contains three ingredients - sugar, butter, and flour to create a crumbly texture and buttery flavor.
Chocolate chip cookies, on the other hand, contain a lot more ingredients such as eggs and leaveners to help create a soft and chewy texture.
Show Me Your Bakes!
If you make this recipe, please tag @bonni_bakery on Instagram or send me a photo - I love seeing all your creations.
Want your bake featured on the blog? You can also upload a photo here.
More Easy Cookies
Looking for more cookies you can make in a snap? Try these easy cookie recipes:
Watch How To Make It (Video)
This is a full recipe tutorial for my pistachio shortbread cookies, but it walks you through the exact technique for making this shortbread - just mix in chocolate chips instead! It also shows how to dip the shortbread in more chocolate.
Recipe
Chocolate Chip Shortbread Recipe
Ingredients
- 227 g (2 sticks) Salted Butter room temperature
- 100 g (½ cup) Caster Sugar (granulated sugar) plus extra for sprinkling
- 300 g (2½ cups) Plain Flour (all-purpose flour)
- 170 g (6 oz) Chocolate chips dark or semi-sweet
Instructions
- Make sure the butter is completely at room temperature. Add it to a large bowl and beat it a little with a wooden spoon just to soften it up further. You can make shortbread dough in a stand mixer if you want, but use it on the lowest speed and be very careful not to overmix it.227 g (2 sticks) Salted Butter
- Add the sugar and mix it just until incorporated - don't cream it until light and fluffy like you would with a cake. Just combine until smooth.100 g (½ cup) Caster Sugar
- Add the flour and mix until it starts forming a shaggy dough. Do not overmix, just until it comes together. Ditch the spoon and use your hands to bring it together into a smooth dough.300 g (2½ cups) Plain Flour
- Add the chocolate and knead through gently.170 g (6 oz) Chocolate chips
- Roll the dough out on a floured surface to between ¼ inch and ½ inch thickness. Cut into desired shapes with a cookie cutter and place onto a baking sheet lined with parchment paper.If it's too soft to roll out, put it in the fridge for 10 minutes to firm up.
- Sprinkle the shortbread cookies generously with sugar and put them in the fridge to chill for 1 hour. Preheat the oven to 325°F / 160°C (140° fan-assisted).
- Divide the shortbread dough in half and shape into two logs, about 2 inches in diameter. Wrap the logs in plastic wrap and roll them gently on the counter to smooth out the edges. Chill the dough logs in the fridge for an hour to firm up, then preheat the oven to 325°F / 160°C (140° fan-assisted).
- Once the dough is firm, unwrap from the plastic wrap and use a sharp knife to cut ¼ inch to ½ inch rounds. Place them on a baking sheet lined with parchment paper with a little room to spread, and sprinkle generously with sugar.
- Bake for 20-25 minutes, or until the very edges of the cookies are starting to turn golden brown. They should still look very pale when baked.
- Remove from the oven and let them sit on the baking sheet for 10 minutes before transferring to a wire rack to cool.
Ulle
I‘m doing this recipe for the second time since the first batch vanished quite quickly. 🙂
Grandma
Love shortbread, buttery,crumbly heaven! X
Karen
Such a simple recipe and they taste amazing!
Jules Grasekamp
Thanks Karen - I'm so glad you like them!