There’s something about the way buttery shortbread melts in your mouth that immediately invites a slow, contented sigh. Mixing in chocolate chips adds little pockets of surprise, tiny bursts of rich sweetness that make each bite a little celebration. I remember one afternoon, distractedly stirring the dough as the sun shifted through the kitchen window, the scent of butter and vanilla wrapping around me like a soft blanket. I wasn’t quite sure if I’d flattened the cookies evenly; some were a bit thicker here and thinner there, but honestly, that only made the experience feel more homemade and real.
As the cookies baked, the kitchen filled with that warm, comforting aroma that somehow both calms and excites. When they came out, golden-edged but still tender in the middle, I broke one apart to watch the chocolate gently stretch and soften. It’s the kind of treat that’s just as satisfying to make as it is to eat—and that little imperfection in shape made them feel like a cozy, imperfect moment worth savoring.
Why You’ll Love It
- The tender, crumbly texture is a lovely contrast to the rich, melty chocolate chips, making each bite feel indulgent but not overwhelming.
- It’s simple—and that’s kind of the point. No complicated steps, just a straightforward recipe that lets quality ingredients shine.
- These cookies hold their shape well but still manage to feel soft and melt-in-your-mouth, perfect for dunking in tea or coffee.
- They’re easy to share, but fair warning: you might end up wanting to keep most of them for yourself.
Even if you’re not a pro baker, this recipe is forgiving enough to welcome you in. It’s one of those treats that rewards a little bit of patience and a casual approach to perfection.
PrintShortbread Cookie Chocolate Chip
Deliciously buttery shortbread cookies studded with rich chocolate chips. These cookies have a tender, crumbly texture and a perfect balance of sweetness and chocolate, making them an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup semisweet chocolate chips
Instructions
Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the vanilla extract to the butter and sugar mixture and mix until combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.
Fold in the semisweet chocolate chips evenly throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each cookie slightly with the palm of your hand or the bottom of a glass to about 1/2 inch thickness.
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden but the centers remain pale.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Kitchen Notes: You don’t need anything fancy here—just a sturdy baking sheet and parchment paper to keep things easy and cleanup minimal. These cookies are lovely on their own, but I often find myself pairing them with a cup of strong black coffee or a creamy chai latte. If you feel like experimenting, I sometimes toss in a handful of chopped nuts or swap half the chocolate chips for white chocolate, though I haven’t tested all variations thoroughly. Sometimes, a pinch of cinnamon adds a subtle warmth that complements the buttery dough beautifully.
FAQ
Can I use salted butter instead of unsalted? Yes, but you might want to reduce the added salt slightly to keep the balance right.
How do I store these cookies? They keep well in an airtight container at room temperature for several days. For longer storage, freezing is your friend.
Is it okay if the cookies don’t look perfectly uniform? Absolutely! Slight differences in thickness or shape only add to their homemade charm.
If you’re craving a cookie that feels like a warm hug on a quiet day, these shortbread cookie chocolate chip treats are ready to become your go-to. Save the recipe, give it a try, and see how quickly they disappear.