Introduction

These Chocolate Chip Shortbread Cookies combine a buttery, tender crumb with rich chocolate chips and a smooth chocolate dip. Perfect for a cozy treat or sharing with friends, they offer a delightful balance of simple ingredients and elegant flavor.

The image shows flat rectangular cookies with a light golden color and small chocolate chips spread inside the dough, with some pieces partially dipped in smooth milk chocolate. The cookies lie on crinkled white parchment paper, with scattered dark chocolate chips and thin drizzles of milk chocolate that create a casual, inviting look. To the top right, a clear glass bowl filled with melted milk chocolate sits beside the cookies. A teal knitted cloth drapes softly on the left side, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup 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 chocolate melting wafers (or semi-sweet chocolate chips)

Instructions

Step 1: In a large mixing bowl, beat the softened butter and powdered sugar with a hand mixer until light and fluffy, about 2-3 minutes. Add the vanilla extract and mix until combined.
Step 2: Gradually add the all-purpose flour, mixing on low speed just until no streaks of flour remain. Gently fold in the mini chocolate chips.
Step 3: Transfer the dough to a gallon-sized resealable plastic bag or place it between two sheets of plastic wrap. Roll the dough out to a thickness of 1/4 inch. Refrigerate on a flat surface until firm, about 1 to 2 hours.
Step 4: Remove the chilled dough from the plastic wrap. Use a butter knife to cut the dough into equal-sized squares or rectangles. Arrange the pieces on a parchment-lined baking sheet, spacing them about 1 inch apart.
Step 5: Bake in a preheated oven at 325°F (165°C) for 18-20 minutes, or until the edges are just lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Melt the chocolate wafers in a microwave-safe bowl by heating in 30-second increments, stirring well after each, until smooth. Dip one-third or one-half of each cookie into the melted chocolate, then place on parchment paper. Allow the chocolate to harden before serving or storing.

Tips & Variations

For a nutty twist, add 1/2 cup chopped toasted pecans or walnuts to the dough along with the chocolate chips.
Use white chocolate chips instead of mini semi-sweet chocolate chips for a different flavor profile.
Chilling the dough helps maintain the cookie shape and improves the texture, so don’t skip this step.
Store the cookies in an airtight container at room temperature to keep them crisp.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If the chocolate dip is firm, keep them away from heat to prevent melting. For longer storage, freeze the cookies in a sealed container for up to three months. To reheat, thaw at room temperature and enjoy as is.

How to Serve

The image shows a row of rectangular shortbread cookies with small chocolate chips inside. Each cookie is partly dipped in smooth, dark brown chocolate covering one end, giving a two-tone look of creamy light beige and rich dark brown. The cookies have a slightly crumbly texture with visible chips inside. They are laid on white parchment paper, scattered with small loose chocolate chips around them. The background is a white marbled texture, creating a clean and bright setting for the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit any added salt in the recipe to avoid making the cookies too salty. The recipe above does not call for added salt, so using salted butter should be fine without adjustments.

What can I substitute for chocolate melting wafers?

You can use semi-sweet, milk, or dark chocolate chips as a substitute. Simply melt them using the same microwave method, stirring frequently to avoid burning. Adding a small amount of vegetable oil can help create a smoother dip if needed.