Chocolate Chip Shortbread
Serves: 30
  • 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.
  1. Preheat oven to 325 degrees F.
  2. Line two cookie sheets with parchment paper.
  3. Cream butter and brown sugar until light and fluffy, 6-7 minutes in a stand mixer.
  4. Add vanilla and continue mixing to combine.
  5. Reduce speed and gradually add flour a half cup at a time, mixing just to combine.
  6. Add chocolate chips and mix just to combine.
  7. Finish stirring with a spatula or wooden spoon to completely combine all the ingredients.
  8. 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.
  9. 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.
  10. Cool and store in an airtight container.
Recipe by Older Mommy Still Yummy at