These Chocolate Chip Shortbread Cookies offer a comforting, buttery richness that feels indulgent yet simple at the same time. Each soft bite delivers a delicate crumb that melts in your mouth, paired with gentle vanilla bean sweetness and pockets of smooth chocolate. Enjoy this Chocolate Chip Shortbread with a cup of tea, coffee, or on its own. Each bite combines a lightly crisp exterior with a tender, chewy center. Overall, this chocolate chip cookies shortbread recipe makes the kind of dessert that is perfect for slowing down and enjoying a delicious tasty treat.
Prep: 25 minutes | Bake: 25-30 minutes | Total: 50-55 minutes
Yields: 8 servings
3/4 cup (168 g) unsalted butter, softened
2/3 cup (133 g) granulated sugar
1/4 tsp vanilla seeds
1 1/2 cups (245 g) all-purpose flour
1/2 cup semisweet chocolate chips (mini), chop them roughly if using regular chocolate chips.
This recipe was intended to be made in a Brown Bag Designs Shortbread Pan.
Preheat oven to 325° Fahrenheit.
In a large bowl beat butter, vanilla and sugar. Gradually beat in flour (in low speed).
Mix in chocolate chips just until incorporated.
4. Spray your favorite Brown Bag Designs Shortbread Pan lightly with non-stick vegetable oil spray.
5. Firmly press the dough into the Shortbread Pan. Then, prick the entire surface with a fork.
6. Place pan in the oven and bake for 25-30 minutes or until lightly browned
7. Let it cool completely.
8. Remove shortbread from the pan, place on a cutting board, cut using a sharp knife and enjoy!
If you’ve enjoyed this chocolate chip shortbread recipe, you may also like our Chocolate Shortbread or our Lavender Shortbread recipes.
Absolutely! You can add milk chocolate, dark chocolate, or white chocolate to your favorite shortbread recipe. When adding chocolate chips, we recommend adding 1/2 cup to 3/4 cup to your shortbread dough.
Let cookies cool completely.
Store in an airtight container.
Layer cookies with parchment or wax paper to prevent sticking.
Keep in a cool, dry place, away from heat and sunlight.
The answer to this question depends on how you plan to store the cookies:
At room temperature
1–2 weeks
Store in an airtight container at room temp.
Keep them away from heat and humidity.
In the refrigerator
2–3 weeks
Not usually necessary, but helpful if your kitchen is warm.
Store airtight so they don’t absorb fridge odors.
In the freezer
Up to 3 months (often longer with little quality loss)
Freeze baked cookies or unbaked dough.
Thaw at room temperature.
Agnieszka (Aga) Bodes is an experienced photographer and recipe developer. She has been professional blogger, creator, and photographer since 2011. Born in Poland and residing in Canada, Aga draws inspiration from the beauty of Mother Nature – using natural light while highlighting freshly foraged fruits, vegetables, and foliage in her light-filled work. Aga first found one of Emerson Creek’s Brown Bag Designs Shortbread Pans at a yard sale in 2020 and was inspired to use it in her photography. Happily, she tagged Emerson Creek Pottery with the photo, and the rest is history. Today, Aga Bodes creates delicious recipes specifically for Emerson Creek Pottery. Learn more about Aga and see some of her creative work on her website, AgaBodes.com.
Print Cinnamon Rolls With Citrus Glaze Sweet and citrusy, Cinnamon Rolls With Citrus Glaze is the perfect recipe to make in our Brookline Baker. These aren’t your grocery store’s cinnamon rolls — made from scratch but easy as pie, these cinnamon rolls are the perfect centerpiece
Print Mint Chocolate Cookies made with our Cookie Stamps are refreshing and delicious. They pair perfectly with coffee and serve as an excellent afternoon treat or post-dinner dessert. I made Mint Chocolate Cookies last week when my parents came to visit me. Not only were
Print Butternut Squash Soup with Ginger and Chili Tired of eating the same old soups? Try this butternut squash soup with ginger and chili! The flavor combination in this soup brings a savory satisfaction that most anyone can enjoy. With a bit of sweet and
