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:
- Flour
- Butter
- Sugar
- Chocolate
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
Ingredients
- 300 grams (2.5 cups) plain flour
- 100 grams (3.5 oz) caster sugar
- 200 grams (7 oz) butter
- 100 grams (3.5 oz) chocolate chips or chopped chocolate
- caster sugar superfine sugar for dredging
Instructions
- 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.
Notes
Yield depends on size of cutter.
Rebecca - Bakenquilt.com says
Sounds good! Thanks for playing along with We Should Cocoa this month!
belleau kitchen says
hello… have loved keeping up with you on facebook today… these (and everything you cooked) looks so good… love a nice simple shortbread cookie. xx
Janice Pattie says
Rebecca – it's a pleasure
Dom – it's so lovely to have a day at home baking and sharing, glad you were able to follow along X
Deena Kakaya says
Ooh! How wonderful. I've never had chocolate in shortbread before, x
Rebecca Subbiah says
these look great must try with the kids
Caroline Taylor says
Classic, it doesn't get much better.
Baking Addict says
delicious indeed! pass the plate please 🙂
Karen S Booth says
These look just amazing Janice and what a great alternative Stir-Up Sunday recipe too! Karen
Choclette says
How lovely Janice. Shortbread is my favourite biscuit. Strangely, I've not yet tried my hand at choc chip ones. Something else to be remedied. Thanks for entering them into We Should Cocoa.
Dan says
These look really easy to make, and I love chocolate shortbread. Definitely something I'll be attempting with the kids, thank you.
Claudia says
So quick and easy to make. I’ m happy you told me to find it here Janice.
Janice Pattie says
Thank you Claudia, I’m delighted that you like the recipe, it’s one of my favourites.
Rebecca - Glutarama says
I have a huge shortbread addiction…or at least I did until I found I couldn’t eat dairy, this recipe and the photos has made me smile with fond memories, I will however give it a go for the rest of the family – lucky them!
Janice Pattie says
Thanks, Rebecca. I do love shortbread, I hope your family enjoys the cookies.
Jacqui – Only Crumbs Remain:Recipes Made Easy says
Shortbread – my favourite and with chocolate chips I don’t mind if I do
Janice Pattie says
You are welcome 🙂
Kacie Morgan says
Shortbread is so good. Probably my favourite kind of biscuit and even better if there are chocolate chips. I love a good dusting of sugar too.
Janice Pattie says
Thank you. I agree, I love shortbread and it’s nice to have a change with a bit of chocolate in there too.
Choclette says
I think I may have already said this once, but I’m saying it again because it’s true. Shortbread is my favourite biscuit. It tastes fabulous and is so simple to make. BUT it absolutely must be made with butter or it’s not real shortbread. Wish I could pop over to share a cuppa and a few of your delicious biscuits.
Janice Pattie says
I 100% agree, it’s the butter that makes it so good. It would be nice to share a cuppa and a shortbread biscuit, that time will come again!
Kate says
What beautiful shortbread Janice – I think chocolate chips are my favourite shortbread ‘filling’ of all time. Pinning to make soon!
Janice Pattie says
Thanks. Kate. chocolate makes everything better
Cat says
This is the best shortbread I have made. The chocolate is an extra delicious treat. Love these!
Janice Pattie says
Thank you, I really appreciate your comment and I’m so glad you enjoyed the shortbread.
Eb Gargano | Easy Peasy Foodie says
YUM! I am a huge fan of shortbread… and especially when it has chocolate chips in it! Eb 🙂
Janice Pattie says
Thank you, the chocolate makes all the difference!
Sisley White says
I love shortbread. I can’t eat it enough. These look so perfect! I know what I’m making this weekend.
Thank you for linking up to #CookBlogShare x
Janice Pattie says
Thanks, Sisley. Shortbread is always a winner.