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