Cookies

Chocolate Chip Shortbread

Shortbread cookies are a classic for a reason! They’re crisp, buttery, and have just the right amount of sweetness. They’re great for dessert or for an afternoon pick-me-up with coffee or tea. (Or, you know, breakfast. Or midnight. Zero judgement here.). One thing is for sure: you’re pretty much going to want to make these Chocolate Chip Shortbread cookies immediately.

chocolate chip shortbread

This Chocolate Chip Shortbread is a classic shortbread cookie, improved by dark chocolate and a sprinkle of fleur de sel! The buttery-crisp-salty-sweet bites get me every time! Also amazing is that you can roll this dough out and cut it to whatever shape you like! As Easter is on the way, I had no choice. They had to be adorable bunny butts! 😀

chocolate chip shortbread

These cookies are super simple to make, requiring no special ingredients or equipment. I do use silpats to line my pans because the cookies don’t brown as quickly (I hate it when cookies overbrown!) and because I can wash and use them again and again. If you don’t have any and you’re in the market for some, you can find them online [here].

chocolate chip shortbread

My bunny cookies are each about 2″x4″, and they were done in about 14 minutes. Keep an eye on your cookies, since cookie size/shape/oven temp will all impact how fast or slow your cookies bake up!

You can also freeze the dough if you’d like. Just thaw it out whenever a craving strikes! For me, the craving for sweets is constant, so it’s good to have reserves on-hand. 😉

chocolate chip shortbread

If you’re looking to add frosting to your cookies like I did, check out my [vanilla bean buttercream] and [cream cheese frosting] recipes! I just did the tiny bunny tails with a tiny swirl of cream cheese frosting. I literally only needed about a quarter cup of frosting (maybe less) for the whole batch!

chocolate chip shortbread

So while I made these shortbread cookies Easter-y, they’re definitely an “everyday” cookie, and a real crowd-pleaser! I already can’t wait to make them again. 🙂

Other Posts you may like:

Homemade Animal Crackers

Chocolate Espresso Shortbread

Espresso Shortbread Brownies

Vanilla Bean Sugar Cookies with Buttercream

Vanilla Bean Sugar Cookies with Royal Icing

Bailey’s Chocolate Chip Cookies

chocolate chip shortbread

Chocolate Chip Shortbread

Amee
Crisp and buttery, this chocolate chip shortbread will make your day!
Adapted from A Farmgirl's Dabbles (link here). 
Servings 30 2"x4" cookies

Ingredients
  

  • 1 1/2 cups unsalted butter, at room temperature (3 sticks)
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 1/2 cups flour
  • pinch salt
  • 6 oz dark chocolate, chopped fine (<1/4") (I used 60% cacao)
  • fleur de sel, optional (or sea salt)

Instructions
 

  • In the bowl of a stand mixer, beat butter until creamy. Scrape down the sides of the bowl. Add sugar and vanilla extract and continue beating until light and fluffy. Scrape the bowl again.
  • Add flour and salt, mixing until just incorporated. Fold in chocolate with a spatula.
  • Form the dough into a ball, kneading gently on your counter if necessary. Divide the dough into two discs and wrap in plastic. Chill 30 minutes.
  • Preheat oven to 350F. Line baking sheets with parchment or silpats (see note). Set aside.
  • Working with one disc of dough at a time (leaving the second disc in the refrigerator while you work on the first), roll the dough out to about 1/4" thick on a lightly floured surface. 
  • Cut out shapes as desired, and place cut-outs on the prepared baking sheets 1-2" apart. Sprinkle cut-outs with salt, if desired. Chill the dough on the baking sheets 15 minutes.
  • After the dough cut-outs have chilled, bake 12-15 minutes (see note), or until just starting to firm up and look lightly golden at the edges. Cool completely on a wire rack.
    Enjoy!

Notes

Note on silpat: I use silpats to line my pans because the cookies don't brown as quickly (I hate it when cookies overbrown!) and because I can wash and use them again and again. If you don't have any and you're in the market for some, you can find them online [here]. 
Note on bake time: My cookies were about 2"x4" and were done in about 14 minutes. Keep an eye on your cookies, since cookie size/shape/oven temp will all impact how fast or slow your cookies bake up! 
Note on bunny tails: If you're looking to add frosting to your cookies like I did, check out my [vanilla bean buttercream] and [cream cheese frosting] recipes! I just did the tiny bunny tails, and literally only needed a quarter cup of frosting (maybe less) for the whole batch!
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