Week 50~Chocolate Chip Shortbread

A few weeks back I asked for some suggestions to finish this cookie journey and a friend suggested shortbread. I already sort of had it on my radar but that sealed the deal. I found this recipe on The Stay at Home Chef and it is great. It was really easy. I made it on the later side one night and left it in the fridge overnight. The next morning it was ready to bake. Once cooled I dipped some of them in chocolate and left some as is. My daughter especially loved the dipped cookies! This recipe does not make a ton, so if you are looking to make a lot of cookies I would double the recipe. You also can cut them into different shapes, you may just have to adjust the baking time. These are a fabulous holiday cookie, but would be delicious anytime of the year. Enjoy!!



Chocolate Chip Shortbread Cookies (click here for the original recipe)


  • 1 cup unsalted butter softened
  • 2/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup mini chocolate chips
  • 8 ounces melting chocolate wafers, dark or milk, whatever you prefer

What to do…

  1. In the bowl of a stand mixer, or a large bowl if using a hand mixer, cream the butter and powdered sugar together.
  2. Add the vanilla and mix until combined.
  3. Add in flour and mix until just combined.
  4. Stir in mini chocolate chips.
  5. Transfer dough to a piece of plastic wrap. Place another piece on top. (You can also put dough into a gallon sized zip-lock bag for this step. My grocery store has limits on bags, so I used plastic wrap, but using the bag will give you straight edges and make cutting a cinch)
  6. Roll until 1/4 inch thick. Wrap tightly if using plastic wrap.
  7. Refrigerate for 1 to 2 hours or overnight.
  8. Preheat the oven 325 degrees Fahrenheit
  9. Remove dough from plastic and cut into equal-sized rectangles.
  10. Bake for approximately 18 minutes. Baking time will vary based on size and shape. Edges should only be very slightly light brown when done.
  11. Melt dipping chocolate in a bowl by microwaving for 30 seconds at a time, stirring between. Dip cookies in chocolate covering as much as you want.
  12. Place cookies on a parchment lined cookie sheet and put in the refrigerator to harden.

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