If you love buttery shortbread and chocolate chip cookies, you’ll love these chocolate chip shortbread cookies. They are crisp on the outside, soft in the middle, and packed with chocolate in every bite.
They’re quick to make and perfect with a cup of tea or coffee. Whether you’re baking with kids, prepping for guests, or just fancy a homemade treat, these cookies are always a hit.
What You Need
For the full recipe with measurements, scroll to the bottom of the post.
Butter
Butter is the star ingredient in shortbread, giving it that classic melt-in-the-mouth texture. Make sure it’s softened at room temperature so it’s easy to cream with the sugar.
Caster Sugar
Finer than granulated sugar, caster sugar blends smoothly into the butter and helps create a delicate crumb.
Plain Flour
You don’t need self-raising flour as there’s no rising agent in this recipe.
Chocolate Chips
You can use milk, dark, or white chocolate chips – or a mix of all three! Mini chocolate chunks or chopped chocolate also work well.
Making Chocolate Chip Shortbread Cookies – Step by Step
These chocolate chip shortbread cookies are really easy to make, with just four ingredients and no special equipment needed.
Start by creaming together the softened butter and caster sugar until light and fluffy. Gradually mix in the plain flour until the mixture starts to come together into a soft dough, then fold in the chocolate chips.
The dough may look a little crumbly at first, but it should come together when you gently press it with your hands.
Chill the dough in the fridge for around 30 minutes before dividing it into 12 portions. Roll each piece into a ball and flatten slightly on a lined baking tray.
Bake in a preheated oven for 10 to 12 minutes, until the edges are just starting to turn golden. The biscuits will still feel quite soft when you take them out, but they’ll firm up as they cool.
Leave them on the baking tray for about 5 minutes before transferring them to a wire rack to cool completely.
How to Store Chocolate Chip Shortbread Cookies
Once completely cooled, store the biscuits in an airtight container at room temperature for up to a week.
You can also freeze the baked biscuits for up to 3 months. Allow them to defrost at room temperature before serving.
If you’d prefer to make the dough ahead of time, you can keep it wrapped in the fridge for up to 48 hours before shaping and baking.
I hope you enjoyed this recipe for shortbread cookies with chocolate chips. Let me know in the comments if you end up making them!
More Shortbread Recipes
Are you looking for more shortbread recipes? Take a look at these for inspiration.
- Easy (Classic) Shortbread
- Lemon Shortbread
- Chocolate Shortbread
- Millionaire Shortbread
- Cooking Shortbread in an Air Fryer
Chocolate Chip Shortbread Recipe
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Ingredients
- 300 g plain flour
- 200 g butter
- 100 g caster sugar
- 100 g chocolate chips milk, dark, or white
Instructions
- Preheat the oven to 180°C fan / 200°C conventional / 400°F / Gas mark 6. Line or grease a baking tray.
- Cream the butter and sugar together in a mixing bowl until light and fluffy. You can do this with a wooden spoon or hand mixer.
- Add the flour gradually and mix until a soft dough forms. It may look crumbly at first. Keep mixing until it comes together.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Chill the dough by wrapping it in cling film and placing it in the fridge for 30 minutes.
- Divide the dough into 12 equal portions. Roll into balls, place on the baking tray, and gently flatten with your hand or the back of a spoon.
- Bake for 10–12 minutes, until the edges are just starting to turn golden. The centres will still be soft but will firm up as they cool.
- Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.