Buttery, sweet shortbread packed with milk and dark chocolate chips for a super tasty cookie! This Chocolate Chip Shortbread recipe is easy to follow and always delicious!
Buttery shortbread is lovely, and homemade is so much better than store-bought.
Adding chocolate chips is only ever going to make it better, and these massive, thick, chocolate chip shortbread biscuits are absolutely delicious.
They are easy to make, super yummy, and just the right amount of chocolatey!
This recipe for easy chocolate chip shortbread is easy to follow and uses 4 ingredients. I absolutely love these cookies, and I hope that you do too!
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
Ingredients for Chocolate Chip Shortbread
For my chocolate chip shortbread biscuits, I use:
Caster Sugar
Butter
Plain Flour
Chocolate Chips – I use half milk and half dark, but other combinations, or just your favourite are fine too.
That’s it! Shortbread is so fantastic, because you only need 3 basic ingredients for plain shortbread, and then you can start to add different flavours and textures.
Can You Use Chunks of Chocolate?
Yes! I love chocolate chunk shortbread.
Use a block of chocolate, and break it, or chop it up smaller than the usual squares. They don’t need to be tiny, or uniform, just chop it all roughly.
This will give you bigger chunks of chocolate in your bites, which for me, is never bad!
On the other hand, you could also use mini chocolate chips.
Can You Use White Chocolate?
Yes, either a block or chips of white chocolate is fine. You could also mix two, or even three kinds of chocolate for double chocolate shortbread or triple chocolate chip shortbread!
Can You Use Margarine?
I don’t recommend shortbread with margarine. There are recipes out there with margarine, and I always use margarine for the shortbread base of my millionaire shortbread.
But for these delicious chocolate chip shortbread cookies, I like a really rich buttery flavour, which you don’t really get from margarine.
Margarine will also mean that your cookies are more likely to spread because it is oil-based and a lot looser than butter.
How to Make Chocolate Chip Shortbread – Step-by-Step
Shortbread is so easy to make. I can’t seem to stop at the moment! You can get the full instructions and quantities in the recipe card at the bottom of this post too.
Step One
Take the butter out of the fridge for about an hour before you need it, so that it’s at room temperature and easier to soften.
Step Two
Beat the butter until it’s soft.
I use an electric hand whisk.
Step Three
Add the caster sugar and whisk it together.
Step Four
Mix in the chocolate chips. You can do this by hand, or again use the electric whisk.
Step Five
Tip in the flour and mix until it’s starting to come together into breadcrumbs.
Step Six
Use your hands to squeeze it all together into a ball.
Because it’s quite a large amount of dough, I make a few balls and then press them all together on the work surface.
Step Seven
Pop the dough in the fridge for at least 30 minutes.
Step Eight
Preheat the oven to 180 degrees C (fan-assisted) and line 2 large baking sheets with baking paper.
Step Nine
Roll the dough out on a lightly floured work surface, until it’s around 5mm thick.
Step Ten
Press into large rounds using a cookie cutter. I actually use a round ramekin because despite having 9 million cookie cutters, I don’t have a big round one!
I make big chocolate chip shortbread biscuits and this recipe makes around 12.
Step Eleven
Place carefully on the baking trays.
They spread a bit, so don’t put them right next to each other, but they don’t need lots of space.
Step Twelve
Bake for around 12-15 minutes, until they are golden brown.
Step Thirteen
Remove from the trays and leave to cool fully on a wire rack.
Do You Need a Cookie Cutter to Make Chocolate Chip Shortbread Cookies?
No, as I say I typically use a ramekin or a lid. But you could even just cut them into squares or fingers with a knife.
Can You Decorate Shortbread with Chocolate Chips?
You can if you want to. Personally, however, I don’t think they need it.
I drizzle my chocolate orange shortbread with melted dark chocolate, which would work well here too.
Should Shortbread Cookies be Soft or Crunchy?
Crunchy, but not dry. It should have a crunchy texture while staying buttery. Bits should crumble when you break one, but not turn to dust.
Other Biscuit Recipes
I love making biscuits and cookies. I’ve made so many recently, I’m a bit of an addict, I think.
Some of my favourites include:
- Chocolate Chip Cookies
- White Chocolate Chip Cookies
- Oat and Raisin Cookies
- Chocolate Orange Shortbread
- Orange Shortbread
- Lemon Shortbread
- Chocolate Orange Cookies
- Cherry Shortbread
Chocolate Chip Shortbread
Ingredients
- 100 g Caster Sugar
- 200 g Butter (at room temperature)
- 300 g Plain Flour (+ extra to dust)
- 200 g Chocolate Chips (I use a mixture of milk and dark chocolate)
Instructions
- Beat the butter until soft.
- Add the caster sugar and whisk together.
- Add the chocolate chips and mix in.
- Tip in the flour and mix until it’s starting to come together into breadcrumbs.
- Use your hands to squeeze it all together into a ball.
- Pop in the fridge for at least 30 minutes.
- Preheat the oven to 180 degrees C (fan-assisted) and line 2 large baking sheets with baking paper.
- Roll the dough out on a lightly floured surface, until it’s around 5mm thick.
- Press into 12 large rounds using a cookie cutter.
- Place carefully on the baking trays, leaving a little room in between.
- Bake for around 12-15 minutes, until they are golden brown.
- Remove from the trays and leave to cool fully on a wire rack.
Notes
- If your dough is very crumbly, it might just be too cold. Knead it together in your hands to warm it up. If bits still crumble away as you roll, just push them back together.
- Read the post above for more tips and advice.
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
