Carrots and Spice

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Chocolate Chip Shortbread

When a blogger says, “The best cookies i ever made were chocolate chip shortbread at Christmas. I got phone calls asking for more shortbread. So yea, it’s my go-to from now on.”  How can one not try them.  And let me tell you – huge hit.  Love these cookies.  I made a huge batch and these are good even a week later, not many cookies last that long.  This is definitely a keeper.

This is another Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was Isn’t everything in the Kitchen Trial & Error  which is written by Kate who lives in Rochester, NY. Kate is an environmental person by and and cook by night.  Love her blog and it was hard to decide what to make, and next i am going to make the creamy mints.  But for now you have to try these cookies.

UPDATE: Based on some of the comments on the recipe i have changed the amount of chocolate chips to 1/2.  Also they are crumbly i have tried to make them into balls and then flatten them still crumbly so my best advice is to refrigerate as long as you can and then cut 1/2″ slices.

Print Recipe

Chocolate Chip Shortbread

Yield: 30-2" cookies

Prep Time: 1 hour 15 minutes

Cook Time: 10 minutes

Ingredients:

12 tbsp (1 & 1/2 sticks) butter, room temp
1/2 cup granulated sugar
1 tsp vanilla
1 3/4 cups all purpose flour
1/4 tsp kosher salt
3/4 cup semi sweet chocolate chips

Directions:

Make sure the butter is room temperature and then cream together the butter and sugar until light and fluffy, about 3 minutes. Mix in the vanilla.

In a separate bowl, whisk or sift together the flour and salt.

Add the flour and salt to the butter mixture. Mix on low speed until it comes together into a dough. Add the chocolate chips and mix in.

Roll the dough into a log about 2 inches in diameter (roll it wider or skinnier depending on how big you want your cookies). Roll the log in some wax paper.

Chill in the fridge for at least 1 hour.

Preheat the oven to 350F and line a sheet pan with parchment paper.

Slice the log into 1/2 inch slices. Place the slices on the sheet. They don’t spread much, so they can be pretty close together.

Bake for 15-18 minutes, or until the edges are just starting to brown.

Remove from the pan and cool to room temp.

Adapted From: Isn’t Everything in the Kitchen Trial & Error?

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Comments

  2. Okay, so shortbread and chocolate chip are two of my favourite cookies and you just made me weak in the knees with this. Great SRC pick!

  4. Any recipe that starts off with 12 tablespoons of butter…COUNT ME IN!!! These look terrific. Love how thick these are. Great photo, great job!

  12. I’ve just printed the recipe. I love homemade biscuits and these sound and look delicious, I need to try them soon.

  14. Oh my gosh these are incredible. Totally going on my to do list. I bet they taste incredible with the chocolate chips in them.

  15. We have fatso Fridays at work where we basically pig out on cookies. Our local supermarket does chocolate chip shortbread and have been meaning to give these a try myself – glad I’ve got a recipe for them now 😀

  18. If you say it is good – I know it is over the top good! Will try for sure!

    Just stopping by to wish you a Happy Mother’s day. You are one terrific Mama and friend.

    oxox, Mon

  20. This sounds amazing. My husband loves shortbread,so with chocolate chips, we have died and gone to heaven, here in Texas. This would be a ‘two fister’ for Texans.

    • Delishhh replied: — January 17th, 2013 @ 2:43 pm

      Honey – these are amazing!! Have you made them yet?

  21. Just took these out of the oven. They were a pain to slice. They fell apart and I had to squish them back together before baking. I think 1 1/2 cups of choc. chips is too much, perhaps that was the problem. (Mine have way more choc. chips than the cookies in the pic above and I used the amount in the recipe)

  23. I agree with Trina L on everything. I just took mine out of the oven too and the recipe needs work. Way too many chocolate chips! Plus, the dough was far too crumbly, so I had to add more butter after the fact and then trying to slice them was painful because they fell apart and I had to squish them back together.

  24. I agree with Carly and Trina – mine was really crumbly. Still cooking in the fridge, though. I’m thinking I may have to just roll cookies into balls and try to flatten instead of slice… We’ll see how it cooks. This is my first attempt at shortbread cookies!

  26. These are awesome, however I refrigerated overnight to ensure the dough held, and did not crumble, and then they required much much longer to bake than 10-13mins. I’m thinking I was closer to 22-25mins, when all was said and done.
    Did also make a second batch without chocolate chips and same treatment was required, per the above.
    All that said, they were definitely worth it and a huge hit!

  27. Agreed about teriible and crumbly. The dough tasted terrible. Baked they might have been worse. (And that was difficult to accomplish, what with them a crumbly dry mess.)

  28. I made these this morning with my 2 year old grandson and after setting in the fridge for 2 hours I just put them in the oven. I didn’t have any trouble with the dry and crumbly, but the butter had been out overnight so maybe that was the difference? The baby had fun adding all the ingredients and we just tried a cookie, quite nice.

  29. I made these today and had the same issues as described above. The dough by itself is bland, the chocolate chips are the sweetness and together it tasted so good I was tempted to eat it all raw. Which, of course, is never recommended, lol. The dough was crumbly, so I added a splash of milk (less than 1T) and reduced the chocolate chips to 1 cup. I refrigerated the dough log for 2 hours and it was difficult to cut through the chocolate chips. I used a chef’s knife and tried to apply even pressure. Cutting the dough log into even cookies takes practice. I extended the cooking time to 18 – 20 minutes and the cookies turned out perfect, despite my uneven cuts! I will definitely make this recipe again using the modifications above.

  30. I added an extra 1/2 cup of butter as it was very crumbly. I also cut the chips into a cup of a mixed mini chips and regular chops. The dough taste a bit bland so I added a splash of extra vanilla extract….came out delicious!!!!

  31. These were awesome. Mine crumbled a little but certainly didn’t take away from the flavor or texture. Hubby just asked me to make another batch.

    • Delishhh replied: — October 2nd, 2016 @ 5:22 am

      Thank you!!

  32. I just made these cookies and they turned out great, however I had to make a few changes. First, 1 1/2 cups of chocolate chips is way too much in my opinion. I love chocolate, however I reduced the chocolate chips to 1 cup and there was still just a little too much chocolate. I suggest adding 3/4 cup chocolate chips. I also had to bake them for a little longer than 13 minutes. With these few changes, the cookies taste and look great!

    • Delishhh replied: — October 2nd, 2016 @ 5:22 am

      Thank you for letting me know I will have to test them out again and adjust!! Much appreciated that you can back here and wrote your update!

  33. To you all that messed up this recipe. You didnt mix on low long enough. Or the butter wasn’t soft- follow the instructions. Patience.

  36. I refrigerated these for two days, added a teaspoon extra of vanilla, and mini chocolate and mini cinnamon chips. The taste was great. I had to slice 1/2″ thick to avoid crumbling but still had to mold some back together. Sliced with a steak knife lol and was hard. Won’t make again.

  37. Just wish these recipes used metric measures, I can measure dry ingredients okay using a cup measure but not butter etc.. (I’m in the UK)

  38. hi ? i literally just finished baking my first batch and it is devine … early christmas presents hahaha. i just decreased the amount of chocolate chips . thank you so much for the recipe, it quickly became a family favourite… lots of love from South Africa .. xoxox

  40. I thought these were great! I did add a couple tablespoons more butter and 1/2 tablespoon water to tackle the crumbles. Also, I only used 1/2 cup of chocolate chips. I only refrigerated 1 hour and used a high quality knife and had zero issues cutting. Bake time of 13 minutes was perfect, but my oven tends to run hot. I thought these tasted great, the dough is a perfect buttery flavor, exactly what I expect in a shortbread.

    • Carrots and Spice replied: — June 7th, 2018 @ 9:39 am

      Thank you for providing this feedback!!

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