Our Chocolate Chip Shortbread Cookies are made with just 4 ingredients and have a delicious, buttery flavor with that perfect shortbread texture. The chocolate chips are the perfect addition!
I was always the weird kid who wanted my mom to buy the box of shortbread cookies from the Girl Scouts who came to our door.
I mean, sure, I’d eat the other cookies, but simple, buttery, plain shortbread cookies were always my favorite. I still buy a box every year!
We have a few shortbread recipes that I make, including our Millionaire Shortbread (perfect for people who think shortbread is good, but maybe a little boring) and our Cinnamon Sugar Shortbread Bars (which are always a huge hit at Christmas).
These chocolate chip shortbread cookies are nice and buttery with little pops of chocolate chips throughout. Plus, they’re a slice and bake cookie, which I just think is so fun!
Did I mention that you only need 4 ingredients? Because, yeah. That’s a huge bonus.
This post contains affiliate links. As an Amazon associate and member of other qualifying programs, I earn from qualifying purchases.
Butter – When it comes to baking, I like to use the highest quality butter that I can find/afford. It’s especially important in shortbread where the butter tends to be the star of the show.
Flour – Regular all-purpose flour works perfectly here.
Brown Sugar – Most shortbread recipes call for either granulated or powdered sugar, but we want some of that deeper molasses flavor in these cookies. We’re using brown sugar here and it adds the perfect subtle touch.
Chocolate Chips – You’ll be mixing in plenty of semi-sweet chocolate chips to the shortbread cookie dough! You could really use any variety of chocolate that you prefer.
What Readers are Saying!
“I just made these cookies, and they are really yummy. They are much more interesting than plain old shortbread, but I guess that’s the magic of chocolate! I added a pinch of salt, but otherwise followed the recipe as is. Thanks so much!” – Jocelyn
Tips & Tricks:
Use Quality Ingredients: When a recipe is as simple as this with just 4 ingredients, it’s important to use high quality ingredients. You’ll need real butter for shortbread. Margarine is not an option here.
Avoid Overworking the Dough: Mix the dough until it’s just combined. Overworking it will make for tough shortbread and no one wants that.
Chill the Dough: Chilling the dough is important to keep it from spreading during baking. Please don’t skip this step.
Shape the Dough: We went with the simple method of rolling the dough into a log, refrigerating it, and then slicing it into cookie rounds. Love a good slice and bake cookie! You can also use a rolling pin to roll the dough out and cut it into squares or other shapes, if preferred.
Don’t Overbake: Our chocolate chip shortbread cookies should only have the slightest hint of gold around the edges. Don’t overbake these beauties or they’ll end up too crunchy.
I like to keep this 4 ingredient shortbread recipe as simple as possible, but if you want to change it up a little while still keeping it easy and using ingredients you likely already have: just add a teaspoon of vanilla!
These cookies will keep well in airtight container at room temperature for up to 5 days, or a little longer in the refrigerator.
Yes, these should freeze well for up to 3 months.
MORE EASY COOKIE RECIPES!
- Fruity Pebbles Cookies
- Air Fryer Chocolate Chip Cookie
- Graham Cracker Cookies
- Chocolate Peanut Butter Cookies
- Cake Batter Cookies
Chocolate Chip Shortbread Cookies
- 1 cup butter room temperature
- 1/2 cup brown sugar
- 2 cups flour
- 3/4 cup semi-sweet chocolate chips
- Use an electric mixer to cream together the butter and sugar until light and fluffy. Beat in the flour until just combined. Do not overmix.
- Stir in the chocolate chips by hand.
- Scoop the dough out onto a large sheet of plastic wrap. Use the wrap to shape into a log about 10 inches long and 2-3 inches thick. Seal the ends and place in the refrigerator for 1 hour.
- Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
- Remove the log of dough from the fridge and unwrap the plastic wrap. Use a sharp knife to slice the dough into rounds about 1/4 inch thick.
- Bake for 13 minutes or until the edges are just beginning to turn golden. Do not overbake.
- Cool completely before serving.
Tips & Notes: