With a texture just in between a classic shortbread and a regular cookie, this recipe loaded with chocolate chips has a delicious crispy and buttery taste.
This shortbread cookie recipe is actually the exact same as the one I used in my Milk and Cookie Cups (if you haven’t made them yet, go check the recipe on the blog + there is a video tutorial that will explain you how to shape them). The ingredient proportions are made here to help create the perfect shape to the cookie cups: not as soft as a cookie, not as sandy as a shortbread. I baked cookie cups many times already (something you definitely need to try with kids, this is so much fun!) and each time, I used the cookie dough leftovers to bake some classic cookies.
But what was supposed to be just cookie cups dough leftovers happened to be truly amazing in taste and texture, something too good to be kept for this unique milk and cookie cups recipe only. I fell in love with these shortbread cookie recipe, that is not as soft as a regular cookie recipe (but not dry either, don’t get me wrong), a little bit more crispy and heavenly buttery. Add to it a wonderful taste of chocolate chips that adds in flavor to the whole cookie.
More and more, I started to increase my available quantity of cookie dough leftovers, until I simply used the dough to create a whole batch of regular-shaped cookies. This indulgent and fool-proof recipe is just perfect for any cookie cravings and I go totally crazy for these adorable heaven bites. Extremely simple and quick to bake, it will take you 5, maybe 10 minutes in total, and there is no way you can go wrong with it: the buttery texture turns out perfect when baking.
My friends know me for my cookie recipes (especially Sally’s Best American Chocolate Chip Cookies and The Best White Chocolate and Cranberry Cookies) that I love for their perfectly soft, chewy texture and their decadent brown sugar taste, and this time I couldn’t wait to make my them discover a new favorite of mine through this shortbread cookie version. I baked a whole batch for my moving out party from Sweden a couple of months ago and it turned out exactly the way I expected: the cookies were still slightly warm or lukewarm, so that the chocolate were still melting, and they disappeared so quickly that I hardly saw them on the table.
My advice: double the recipe proportions, you will never regret it. Then you can either store the shortbread cookies in a air-tight container up to 7 days or as I often do freeze half of the dough, when it’s still raw and already shaped into balls. Then when you have a cookie craving, just remove (some of) them from the freezer, let them warm up to room temperature a little bit while preheating the oven, line a baking tray with parchment paper, place the balls on top (don’t forget to flatten the top a little bit) and bake them. Accompany with a glass of milk and you have the complete experience of these wonderful chocolate chip shortbread cookies!
- 1 cup (240g) butter, softened at room temperature
- ½ cup (100g) light-brown sugar
- ⅓ cup (70g) granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups (240g) all-purpose flour, sifted
- ½ teaspoon salt
- 1 cup (175g) mini chocolate chips
- Preheat the oven to 350°F and line two baking tray with parchment paper.
- In a large bowl, cream together the softened butter, brown and granulated sugars. Add the egg yolk and vanilla extract, and mix until combined.
- Gradually add the flour and salt, and mix well. Add the mini chocolate chips, and mix together until evenly distributed. The dough should be a little crumbly at this point.
- Roll the dough into balls and chill for 30 minutes in the refrigerator.
- Place approximately 8 balls on each parchment paper, flatten the balls a little bit and bake for about 15 minutes, or until the cookies just start to brown.
- Remove from the oven, carefully transfer the shortbread cookies to a cooling rack and let cool completely.