Chocolate Chip Shortbread Cookies

Chocolate Chip Shortbread Cookies are a delicious fusion of traditional Scottish shortbread and chocolate chip cookies. They have a rich, buttery flavour, the crumbly texture of shortbread with the sweetness and indulgence of chunks of chocolate.

What is Shortbread?

The history of shortbread goes back to Medieval times and it has evolved from a hard-baked bread to the crumbly, buttery bake we know today. It is said that Mary Queen of Scots enjoyed shortbread and that her French court influenced the cuisine of Scotland.

Why should I make Chocolate Chip Shortbread Cookies?

I mostly make these shortbread cookies because they are absolutely irresistible! They also really very easy to make with only a handful of everyday ingredients and minimal equipment.

Chocolate Chip Shortbread Cookies make a great gift at any time of year boxed or wrapped with a pretty label. They are a real crowd pleaser and suitable for both everyday treats and special occasions.

What ingredients do I need to make the shortbread cookies?

These delicious buttery cookies contain only four ingredients that you probably already have in your larder or fridge. Here is what you will need:

• Flour
• Butter
• Sugar
• Chocolate

A full list of the ingredients and the required quantities can be found in the recipe card at the end of this article.

What kind of flour should I use?

You should use plain (all-purpose) flour. Some people add a little ground rice or semolina, but I find that flour, butter, and sugar work very well on their own. 

What kind of butter should I use?

I use standard salted butter because that is what I have in the fridge. If you prefer you can use unsalted butter however, you may then need to add a pinch of salt to the flour. Take the butter out of the fridge for a few hours to soften it slightly as this will make it easier to work into the flour.

Can I use spreadable butter?

This recipe has not been tested with spreadable butter which contains oil and more water than block butter which would affect the bake on the shortbread cookie.

Can I substitute a plant-based spread for butter in the shortbread recipe?

This recipe has been made with butter and has not been tested with a plant-based spread. Butter is the main flavour in shortbread so any change will change the flavour of the finished bake.

If you do use an alternative spread please ensure it is full fat not a lower fat spread will not produce the required results.

What kind of sugar can I use?

Use white or golden caster or superfine sugar because the smaller crystals make for a fine texture. If you can’t find caster sugar, grind up some regular granulated sugar until fine but not ground to a powder.

What kind of chocolate can I use?

I use dark (semi sweet) block chocolate and chop it into small chunks with a sharp knife. However, you can use block milk chocolate or a packet of chocolate chips. It’s a matter for your own preference and won’t affect the outcome of the recipe.

Is it difficult to make shortbread dough?

It’s really very simple and it only takes a few minutes of kneading the butter into the flour. Then suddenly you will find that the dough has come together.  All the butter will have merged with the flour, sugar and you will have a pliable dough. 

Can I increase the recipe to make more Chocolate Chip Shortbread Cookies?

You can make double the recipe and make more shortbread cookies. I don’t recommend making more than double in one batch as it is more difficult to handle the dough.

What should I use to cut out the Chocolate Chip Shortbread Cookies?

Use a cookie cutter to cut out the Chocolate Chip Shortbread Cookies. You can use the fluted side or the plain side. If you don’t have a cookie cutter, use a glass.

You can use any size of cookie-cutter, a smaller cutter will make a greater number of small cookies. Shortbread doesn’t really spread so you can place them quite close together on the baking sheet. 

How do I store shortbread cookies?

Shortbread will keep fresh in an airtight tin or plastic box for 2 or 3 weeks.

Can I freeze Chocolate Chip Shortbread Cookies?

You can freeze the shortbread biscuits for up to 3 months. If you know you will freeze the biscuits don’t dust with sugar before freezing. Defrost at room temperature on a wire rack then refresh the shortbread in a preheated air fryer for 5 minutes at 140C (275F).

Vegetarian

There are only three ingredients in this recipe: flour, butter and sugar, therefore they are suitable for a vegetarian diet. As the shortbread contains butter it is not suitable for a dairy-free or vegan diet.

Gluten Free

This recipe contains wheat flour and therefore it is not suitable for a gluten free diet.

How should I serve Chocolate Chip Shortbread Cookies?

These shortbread cookies are delicious with tea and coffee and also go very well with a glass of milk. Serve small rounds of chocolate chip shortbread with soft desserts like syllabub or mousse. They add texture and can be used to scoop up some of the delicious desserts too.

More Shortbread Recipes

Shortbread Biscuits (Cookies)

Buttery, crumbly Scottish Shortbread Biscuits, just three ingredients for the best biscuits of all.

Check out this recipe

Chocolate Orange Scottish Shortbread

Butter shortbread cookies flavoured with orange zest and dipped in dark chocolate

Check out this recipe

Hot Cross Shortbread Cookies

Rich butter Shortbread cookies will all the spicy flavours of a traditional Easter Hot Cross Bun. 

Check out this recipe

Alternative Shortbread Recipes

• Gluten-Free Almond Shortbread – The Gluten-Free Alchemist
• Vegan Shortbread Biscuits – The Veg Space
• Almond Rye Shortbread – Tin & Thyme

Chocolate Chip Shortbread Cookies

Janice Pattie

Adding chocolate chunks to a simple shortbread biscuit, takes it to the next level!

5 from 8 votes

Print Recipe Pin Recipe BookmarkSaved!

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Course Baking

Cuisine British

Servings 12

Calories 284 kcal

Ingredients

• 300 grams (2½ cups) plain flour
• 100 grams (½ cups) caster sugar
• 200 grams (1 cups) butter
• 100 grams (½ cups) chocolate chips or chopped chocolate
• 1 tablespoon caster sugar superfine sugar for dredging

Instructions

 

• Take the butter out of the fridge for a few hours to soften,
• Put 300 grams (2½ cups) plain (all purpose) flour and 100 grams (½ cup) caster sugar into a large bowl.
  
• Take a 200 gram (1 cup) block of butter and push it into the mixture of flour and sugar. The butter will gradually take up more of the dry mixture as you work it in. 

  It only takes a few minutes of kneading the mixture and then suddenly you will find that the dough has come together. 
  
• Chop 100 g (½ cup) of chocolate or chocolate chips and knead into the dough once it has come together.
  
• Pat down on a work surface and use a rolling pin to roll the dough to about 1 cm (¼ in) and cut out with a cookie cutter. You will probably have to keep pushing the dough back together again as it is very crumbly.
  
• Slide the cut biscuits off the work surface with a knife and onto a baking sheet.
  
• Bake in the oven at 170C (325F) Mark 3 for about 8 minutes until firm and pale golden brown.
  
• Lift onto a cooling tray with a spatula and dust with caster (superfine) sugar.
  

Notes

You can make plain shortbread biscuits, just omit the chocolate, the rest of the ingredients remain the same.
Yield depends on size of cutter.

Nutrition

Calories: 284kcalCarbohydrates: 33gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 37mgSodium: 125mgPotassium: 30mgSugar: 13gVitamin A: 435IUCalcium: 17mgIron: 1.3mg

Don’t Miss My Latest RecipesCLICK TO SUBSCRIBE NOW to join my newsletter list & receive a FREE ‘How To Adapt Recipes For Your Slow Cooker’ printable!

Share by Email