There’s something about the way buttery shortbread melts in your mouth, especially when it’s studded with pockets of rich, semisweet chocolate. These cookies feel like a little celebration of simple pleasures, the kind that sneak up on you in the middle of the afternoon. I remember one afternoon when I was halfway through a book and the quiet was just right, reaching for a cookie felt like a warm, familiar hug. The edges were lightly golden, a subtle crunch giving way to a tender center that practically dissolved. I wasn’t paying full attention to the time, so the moment stretched longer than I expected, with crumbs trailing down my fingers and a bittersweet chocolate streak on my cheek—I didn’t even notice until much later.
It’s not just a cookie; it’s a pause button for busy days, a little moment of indulgence that doesn’t overwhelm but satisfies. The texture is delicate but comforting, and that gentle hint of salt balances the sweetness perfectly. Honestly, it’s the kind of treat you’ll find yourself making again and again, even if you weren’t planning to.
Why You’ll Love It
- Buttery, tender shortbread texture with a satisfying melt-in-the-mouth feel.
- Chocolate chips add just the right amount of richness without making it overly sweet.
- It’s simple — and that’s kind of the point. No fussy steps, just straightforward comfort.
- Perfect for an afternoon snack, yet elegant enough to share with friends over tea.
- Holds up well for several days if stored properly, though I usually find they disappear faster.
These cookies really shine when you let their simplicity speak for itself. It’s not about reinventing the wheel but about honing in on that perfect balance of buttery and sweet.
PrintShortbread Chocolate Chip Cookies
Deliciously buttery shortbread cookies studded with rich chocolate chips, perfect for a sweet treat or afternoon snack.
- 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 salt
2 cups all-purpose flour
1 cup semisweet chocolate chips
Instructions
Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the salt and mix to combine.
Gradually add the all-purpose flour 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 small 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.
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden but the centers remain pale.
Remove from the oven and allow the cookies 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 basic cookie sheet and parchment paper will do the trick. When serving, these cookies pair beautifully with a cup of strong coffee or a creamy glass of milk. If you feel adventurous, try sprinkling a tiny pinch of flaky sea salt on top before baking, though I haven’t tested it extensively. For a twist, you might fold in some chopped nuts or swap out the semisweet chips for dark chocolate—just be mindful that it changes the overall sweetness and texture a bit. Sometimes I even add a hint of orange zest, which adds a subtle brightness but can be hit or miss depending on the batch.
FAQ
Can I use cold butter instead of softened? Softened butter helps with that tender crumb, but if you’re in a pinch, cutting cold butter into the flour can work, though the texture might be a touch different.
How do I store these cookies? Keep them in an airtight container at room temperature for up to five days. They freeze well too, but I usually don’t get that far.
Can I make the dough ahead of time? You can refrigerate the dough for a day or so; it might even improve the flavor. Just let it soften slightly before scooping.
Next time you find a quiet moment that calls for a little indulgence, these shortbread chocolate chip cookies will be waiting to make it just a bit sweeter. Go ahead—save this recipe and make time for a gentle treat.