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Chocolate Chip Shortbread Cookies

  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 10-12 servings 1x
  • Category: Cookies and Bars
  • Cuisine: American recipes


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.


  • 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


  1. Preheat the oven to 350°F and line two baking tray with parchment paper.
  2. In a large bowl, cream together the softened butter, brown and granulated sugars. Add the egg yolk and vanilla extract, and mix until combined.
  3. 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.
  4. Roll the dough into balls and chill for 30 minutes in the refrigerator.
  5. 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.
  6. Remove from the oven, carefully transfer the shortbread cookies to a cooling rack and let cool completely.