Chocolate Chip Shortbread Cookies are made by simply adding chopped dark chocolate to a basic flour, butter and sugar shortbread recipe.
These delicious buttery cookies contain only four ingredients:
What kind of flour can I use?
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.
Can I use a butter substitute?
I use butter to make shortbread because the butter is crucial to the taste. You can make shortbread with firm block margarine but this recipe has only been tested with butter.
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 shards 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.
How to make Chocolate Chip Shortbread Cookies
Here is a step by step guide to making your own chocolate chip shortbread biscuits (cookies).
Work the butter into the flour and sugar
Take the butter out of the fridge for a few hours to soften, then take the block 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. Knead in the chocolate chips or chopped chocolate once the dough has come together.
Roll out the shortbread dough
Pat down on a work surface and use a rolling pin to roll the dough to about 1/2 cm (1/8 in).
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.
Bake the shortbread
Bake the cookies for between 8-10 minutes until golden brown. Lift the cookies off the baking sheet with a spatula and place on a wire cooling tray. Dust them with more caster (superfine) sugar while still warm.
How do you store Chocolate Chip Shortbread Cookies?
Shortbread will keep fresh in an airtight tin or plastic box for 2 or 3 weeks.
Can you freeze Chocolate Chip Shortbread cookies?
You can also freeze the shortbread cookies for up to 3 months, defrost at room temperature on a wire rack. If you know you will freeze the biscuits don’t dust with sugar before freezing. You may wish to refresh the biscuits in the oven for 2 or 3 minutes then dust with the sugar.
More Shortbread recipes from Farmersgirl Kitchen
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
- 300 g plain flour
- 100 g caster sugar
- 200 g butter
- 100 g chocolate chips or chopped chocolate
- caster sugar superfine sugar for dredging
- Sift the flour into a bowl and add the sugar.
- Work in the butter with your fingertips – keep it in one piece and gradually work in the dry ingredients.
- Knead well adding in the chocolate chips or chopped chocolate once the dough has come together.
- Pat down on a work surface and use a rolling pin to roll the dough to about 1/2 cm (1/8 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.
Yield depends on size of cutter.