Description
Buttery, crumbly, melt-in-your-mouth cookies packed with mini chocolate chips. This Easy Chocolate Chip Shortbread Recipe is perfect for both beginners and experienced bakers.
Ingredients
1 cup softened real butter
1/2 cup packed light or dark brown sugar
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup mini semi-sweet chocolate chips
Optional: melting chocolate or almond bark for dipping
Instructions
1. Beat softened butter and brown sugar with an electric mixer until light and fluffy.
2. Add flour and salt; mix on low until just combined. If crumbly, press together by hand to form a dough.
3. Stir in mini chocolate chips until evenly distributed.
4. Press dough into a flat layer inside a large zip-top bag, seal, and chill in the refrigerator for at least 1 hour.
5. Preheat oven to 300°F. Line baking sheets with parchment or silicone mats.
6. Remove dough from bag and cut out cookies using a 2-inch cutter. Place 12–15 cookies on each sheet.
7. Bake 18–20 minutes until edges are lightly golden. Let cool completely on the baking sheet.
8. To dip in chocolate: melt chocolate in the microwave in short bursts, dip half of each cooled cookie, let excess drip off, and place on parchment to set.
Notes
Use only real butter for proper texture and flavor.
Do not add liquids to the dough.
Dough must be chilled to develop the correct crispness.
Cookies retain their shape during baking.
Cool fully on the baking sheet for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 147
- Sugar: 7 g
- Sodium: 89 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg