Description
Chocolate Chip Shortbread Cookies are buttery, tender, and packed with mini chocolate chips—perfect for tea time, gifting, or indulging any time of day.
Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- ½ teaspoon salt
- ¾ cup (130g) mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Mix in the vanilla extract.
- Add flour and salt, mixing until just combined.
- Fold in the mini chocolate chips.
- Shape dough into a log, wrap in plastic, and chill for at least 30 minutes.
- Slice into ½-inch rounds and place on the prepared baking sheet.
- Bake for 12–15 minutes or until edges are lightly golden.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For crispier cookies, bake an extra 1–2 minutes.
- Chilling the dough helps cookies hold their shape.
- Use mini chocolate chips to ensure even distribution in each bite.
- Store in an airtight container for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg