Chocolate Chip Shortbread Cookies ~ While this recipe (minus the addition of chocolate chips) is technically a “shortbread”, it is quite different from what I traditionally picture when I think of a shortbread cookie. Usually, the only shortbreads I make or have eaten are the elaborately decorated, Christmas cookies.
Did you know, traditional shortbread has four ingredients at most – sugar, butter, flour and sometimes vanilla. A large amount of butter is what makes shortbread “short”. The term “short”, when applied to cookies and pastry, means crumbly, like shortcrust pastry should be.
And, while doing some research on the term “short”, I discovered it is the reason why the fat added to some biscuit and pastry recipes is called shortening…who knew? Not me!
I found this recipe for Chocolate Chip Shortbread Cookies on a yellowed and creased piece of paper in my organized, “cough, cough….” okay, in my tattered, overstuffed, falling apart, completely unorganized, plastic baggie of recipes.
I wanted to make cookies, but was craving something a little different from the norm. As I was looking through my recipes this morning, I found this gem scribbled on the back of my recipe for Cottage Pie.
These shortbreads are delicious and definitely going into my regular cookie rotation. They are just too good to save for a “special” occasion!
- 1 cup (250ml) butter, softened. For this recipe, you MUST use butter, margarine just isn't the same.
- ½ cup (125 ml) packed, golden brown sugar ( I used dark brown sugar because that’s all I had on hand and was thrilled with the taste)
- 1 tsp. (5 ml) pure vanilla extract
- 2 cups (500ml) all-purpose flour
- 1 cup (250ml) dark chocolate chips (50% cocoa) You could substitute semisweet, but I like the contrast between the sweet cookie and the bittersweet chocolate.
- Preheat oven to 325 degrees F.
- Line two cookie sheets with parchment paper.
- Cream butter and brown sugar until light and fluffy, 6-7 minutes in a stand mixer.
- Add vanilla and continue mixing to combine.
- Reduce speed and gradually add flour a half cup at a time, mixing just to combine.
- Add chocolate chips and mix just to combine.
- Finish stirring with a spatula or wooden spoon to completely combine all the ingredients.
- Use a small scoop (1.5”) or roll portions of dough into ~ 1.5” balls and place on parchment lined sheet. Flatten balls slightly with a flour-dipped fork.
- Bake for 10-15 minutes or until golden on the underside of the cookie. (After 10 minutes, using a spatula, I gently lifted one cookie to see if it was getting golden) I cooked mine for about 13-14 minutes, but my oven is unreliable so check them to be sure.
- Cool and store in an airtight container.
PIN IT – Chocolate Chip Shortbread Cookies
If you have any questions at all, please feel free to ask and I will do my very best to answer.
Looking for some more great cookie recipes? Check these out:
What are some of your favourite cookies to bake (or eat)?