These classic, buttery homemade shortbread cookies are filled with melty chopped chocolate, and the cookie dough needs only 5 ingredients. After baking, I top these chocolate chip shortbread cookies with an extra chocolate drizzle. They’re easy to make and perfect for holiday cookie platters!
These chocolate chip shortbread cookies are baked like chocolate chip cookie bars, by far the easiest way to bake a batch of cookies. The dough doesn’t need chilling, and there’s no chance of the cookies spreading. Let the shortbread cool afterward, then cut the cookies into your desired shape.
I make a traditional, easy shortbread dough from butter, sugar, flour, salt, and vanilla, and fold in chunks of chopped Ghirardelli dark chocolate. There’s even more chocolate in each cookie this way, and a drizzle of melted chocolate on top (like you’ll find on my cranberry orange shortbread cookies) is the perfect finish.
These crisp shortbread cookies make delicious afternoon tea cookies, and I love adding them to my Christmas cookie trays with more favorites, like chocolate fudge and homemade turtle candy. Happy baking!
The Easiest Chopped Chocolate Shortbread Cookies
- The simple shortbread cookie dough is only 5 ingredients. No eggs, no leavening.
- Loaded with chopped chocolate bars instead of chocolate chips, so the texture is extra-melty and fudgy.
- It’s quick to make without chilling the dough.
- There is a slice-and-bake option (this does require chilling, but it’s a fun alternative to refrigerated cookie dough!).
- This easy cookie recipe is freezer-friendly, either baked or unbaked.
Ingredient Tips
These are the ingredients needed to make this classic holiday cookie recipe. See the recipe card below for the full details and recipe amounts.
- Butter – Bring the butter to room temperature, as it makes the cookie dough easier to mix. You can use salted or unsalted butter (if you use salted, consider reducing or leaving out the added salt in the recipe).
- Chocolate – I recommend using either dark or semi-sweet chocolate, though any type will work, including milk chocolate. My preferred dark chocolate is a Ghirardelli 60% dark chocolate bar.
Chocolate Bars vs. Chocolate Chips
I like to use baking bars over chocolate chips as the chocolate is smoother and easier to melt. If you’d like to use chocolate chips, I’d recommend mini chocolate chips. Follow my tutorial on how to melt chocolate chips if needed.
How to Make Chocolate Chip Shortbread Cookies
I use a round pan for this shortbread recipe, and cut the baked cookies into wedges. You can also make it in a 9-inch square pan. Here’s what you’ll do.
- Get ready to bake. Lightly grease a 9-inch round or square pan and line it with parchment paper while the oven preheats to 375ºF.
- Mix the shortbread dough. Meanwhile, beat the butter, sugar, vanilla, and salt in a mixing bowl until light and creamy. Add the flour, ½ cup at a time, folding in the chopped chocolate with the last ½ cup. Mix slowly as the mixture becomes crumbly, then beat until the dough starts to clump together and pull away from the sides of the bowl.
- Fill the pan and bake. Bring the shortbread dough together, then press it into the bottom of your lined baking pan. Bake at 375ºF for 18-22 minutes, until set. Don’t overbake, or your cookies will be dry. I like to sprinkle coarse sea salt on top of these chocolate shortbread cookies right as they come out of the oven, which is optional.
- Cut the cookies. Allow the cookies to cool completely before slicing them, either into wedges (as pictured) or squares if you’re using a square pan.
Slice and Bake Cookies
If you’d prefer to make slice-and-bake chocolate chip shortbread cookies:
- Once you’ve mixed the cookie dough, separate it in half. Roll the dough halves into two logs, about 6-7 inches long and 1 ¾ inches wide.
- Chill the dough for at least 2 hours. Then slice into rounds, ¼- ⅜ inch thick.
- Bake for 9-11 minutes. This makes about 2 dozen cookies. With this option, I would expect some spreading as the chocolate melts when baking.
Easy Variations
I’ve baked a lot of shortbread cookies in my life, and one thing is certain: They’re the perfect base for mix-ins and customizing. Here are just a few ways that you can change up this chocolate chip shortbread cookies recipe:
- White chocolate: Swap dark chocolate with white chocolate for the chocolate drizzle.
- Dip instead of drizzle: Rather than drizzling with chocolate, dip the tips of these shortbread cookies into melted chocolate to coat. Set them on a wire rack to dry.
- Spices: Add a pinch of nutmeg, cinnamon, or pumpkin pie spice.
- Peppermint: Substitute vanilla extract with peppermint extract and stir crushed peppermint candy or Andes Mints into the shortbread dough.
- Nuts: Instead of chocolate chips, try my pecan shortbread cookies or make these chocolate chip shortbread cookies with chopped pecans, walnuts, or slivered almonds.
- More mix-ins: Add dried fruit, like craisins, to make cranberry almond shortbread, or add 1-2 teaspoons of finely ground espresso powder for espresso shortbread.
Storage and Freezing
- Store the cookies in an airtight container. These chocolate chip shortbread cookies last about 4 days when stored at room temperature.
- Freeze the baked cookies. Stash the cooled shortbread inside a freezer bag or container. If you stack them, place parchment sheets in between the layers. Freeze for 2-3 months and thaw the cookies at room temperature.
- Freeze the unbaked shortbread cookie dough in the pan for up to 2 months, or as logs if you’re making slice-and-bake cookies. Allow the dough to come to room temperature before baking.
More Holiday Baking Recipes
Chocolate Chip Shortbread Cookies
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These easy chocolate chip shortbread cookies are classic, buttery holiday cookies filled with chopped chocolate and topped with a chocolate drizzle.
Ingredients
- 1 cup unsalted butter, at room temperature
- 3/4 cup (144 grams) granulated sugar
- 2 cups (240g) all-purpose flour
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 8 ounces (170g) chopped dark or semi-sweet chocolate bar, divided
- Flaky Sea Salt
Instructions
- Preheat the oven to 375°F. Prepare a 9-inch square or circular pan, lightly greased and lined with parchment paper.
- In a stand mixer, combine the butter, sugar, extract, and salt. Beat until light and fluffy and well combined, scraping down the bowl as needed.
- Next, slowly add the flour ½ cup at a time. With the last ½ cup of flour, add 6 ounces of chopped chocolate.
- Mix at a low speed until the dough is crumbly, then increase the speed to medium-high and beat only until the dough starts to come off the sides of the bowl and stick together.
- Turn the dough out onto parchment paper, press it together if needed, then press it into the prepared pan. Bake in an oven preheated to 375°F. Bake for 18-22 minutes. Cool completely.
- Run a knife around the outside edge and turn the cookie out onto a plate and slice.. Melt the remaining chocolate in a microwave-safe bowl. Drizzle with melted chocolate and sprinkle with flaky sea salt.
Equipment
Buy Now → Notes
Freeze the dough in the pan for up to 2 months. Allow the dough to come to room temperature before baking.
I recommend using either dark or semi-sweet chocolate. The dark chocolate I prefer is a Ghirardelli 60% dark chocolate bar. I like to use a chocolate bar over chocolate chips because the chocolate in the bar will melt just a bit more than a chocolate chip. If you’d like to use chocolate chips, I’d recommend mini chocolate chips.
Slice and Bake: If you prefer a slice-and-bake cookie, separate the dough in half. Roll into two logs that are 6-7 inches long and 1.75″ wide. Refrigerate for a minimum of 2 hours and slice ¼” -3/8″ thick. Bake for 9-11 minutes. This makes about 2 dozen cookies. With this option, I would expect some spreading as the chocolate melts when baking.
Nutrition
- Serving Size: 1
- Calories: 248
- Sugar: 15.5 g
- Sodium: 74.6 mg
- Fat: 14.7 g
- Carbohydrates: 28.2 g
- Fiber: 1.2 g
- Protein: 2.5 g
- Cholesterol: 30.5 mg
