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Chocolate Chip Shortbread Cookies

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These chocolate chip shortbread cookies are rich, buttery, crispy, and loaded with chocolate chunks.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x
  • Category: Cookies

These chocolate chip shortbread cookies are rich, buttery, crispy, and loaded with chocolate chunks. They’re easy to make and ridiculously addictive!

Ingredients

Scale
  • 1 cup (240g) unsalted butter, softened at room temperature
  • ½ cup (90g) light-brown sugar 
  • ⅓ cup (70g) granulated sugar + extra for dusting*
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups (240g) all-purpose flour, sifted
  • ½ teaspoon salt
  • 1 cup (175g) dark chocolate, finely chopped
  • Sea salt, for sprinkling

Instructions

  1. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, brown sugar and granulated sugar on medium-high until light and fluffy. Add the egg yolk, vanilla extract, and beat until combined, about one more minute.
  2. Gradually add the flour and salt, and combine, using a rubber spatula. Add the chocolate chunks, and mix until evenly distributed in the dough. The dough should be a little crumbly at this point.
  3. Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape, and repeat with the other half of dough. Chill in the refrigerator until totally firm, about 2 hours.
  4. Preheat the oven to 350°F (180°C) and line 2 large baking sheets with parchment paper.
  5. Remove the plastic wrap from the dough. Roll the outside of the logs in granulated sugar, then using a serrated knife, carefully slice each log into ½-inch-thick rounds (1,5 cm), and place them on the prepared baking sheets about 1 inch (2,5 cm) apart, as they won’t spread much. Sprinkle with flaky salt.
  6. Bake for 12 to 15 minutes, or until the edges are just beginning to brown. Let cool slightly, and enjoy!

Notes

* Add enough granulaed sugar to a shallow plate so that you have enough to cover the logs of cookie dough.

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