Why did it take me 30 years to discover shortbread? I mean, I’ve had shortbread before, but I’ve never truly appreciated its greatness until I made these cookies. They’re crispy on the outside, but melt in your mouth once you bite into them, and they’re light enough that you can eat 5 without even thinking about it. And the addition of chocolate is never a bad thing. With Christmas just around the corner, I plan to bring these to every gathering and cookie exchange.
The dough is super easy to make. All it takes is some butter, powdered sugar, vanilla, flour, and mini chocolate chips. Mix it all together, and roll out the dough. I took Use Real Butter’s tip and used a freezer bag to roll it out, albeit not as neatly as she did. The I put the dough into the fridge to chill.
I cut the top off of the plastic bag, and used a cookie cutter to cut out star shapes.
And then I baked them for a few minutes at 325 degrees.
Since I had some leftover scraps of dough, I rolled it out again and cut it into squares. No sense in wasting good cookie dough.
And if you love chocolate as much as I do, dip half of the cookie in some chocolate, because the addition of chocolate is never a bad thing.
For the vegan version of these, click here.
Looking for more shortbread recipes:
Dark Chocolate Shortbread with Pistachios and Sea Salt
Brown Sugar and Cinnamon Shortbread
Ingredients
- 8 oz. (2 sticks) unsalted butter, room temperature
- 2/3 cup confectioners' sugar
- 1/2 tsp. vanilla extract
- 2 cups all-purpose flour
- 3/4 cup mini chocolate chips
- For dipping: 4 oz. good quality chocolate, chopped
Instructions
- With an electric mixer, beat the butter and confectioners' sugar on medium for about 3 minutes, or until smooth. Beat in the vanilla extract.
- With the mixer on low, beat the flour in until it just disappears into the butter mixture. Do not overmix.
- Fold in the mini chocolate chips. (I used my hand to knead them in gently).
- Transfer the dough into a gallon sized ziploc or freezer bag. On a flat surface, use a rolling pin to roll the dough out about 1/4 inch thick. Chill the dough until firm (about 2 hours).
- Preheat the oven to 325 degrees fahrenheit and line 2 cookie sheets with parchment paper.
- Take it out of the fridge, slit the plastic bag and remove the dough. Use a cookie cutter to cut out shapes, or use a knife to cut the dough into squares.
- Bake the cookies for about 18-20 minutes, or until the edges just begin to brown, rotating the pans halfway through the baking time. These cookies taste better when they are still slightly pale, so watch them carefully near the end to ensure that they don't get too brown. Cool completely.
- If you want to dip these in chocolate, melt half of the chopped chocolate in the microwave in 30 second intervals, stirring after each interval. Once the chocolate has melted completely, add the remaining chopped chocolate and stir until combined. Allow the melted chocolate to cool slightly, then dip the cookies into the chocolate, and transfer onto a sheet on parchment or waxed paper to cool.
Note: Cookie recipe adapted from Use Real Butter
seven says
right, forgot to mention this earlier, i picked up the shortbread recipe above, THAT’s how i stumbled upon your blog.
Natasha says
Thanks for stopping by! I hope you enjoy the recipes.
Josh says
Tried this recipe tonight – it turned out amazing 🙂 thanks!
Natasha says
I’m so glad it turned out well for you, Josh!
Rebecca Donvito says
Do you have the vegan recipe for this shortbread. Thanks.
Natasha says
Yes, just sub vegan butter sticks for regular butter, and use vegan powdered sugar if you want. All other proportions are the same.
S says
You might want to wait until AFTER the dough has chilled to preheat your oven.
Dina says
Would there be any harm in leaving the uncooked dough in the refrigerator longer than 2 hours- many even overnight??
Natasha says
You can leave it in the fridge for up to 3 days.
Mindy says
These turned out fantastic. For fun, I melted mint chocolate chips and dipped one side of the cooled cookie. Great! I love the idea of using a ziploc bag.
Claire says
Just made these and they are fabulous! I added toffee chips in addition to chocolate chips. Thanks for the great recipe 🙂
Suzette says
Does this recipe actually make 3 dozen cookies? I used a gallon Ziploc bag and I’m thinking it doesn’t or they’re really small.
NRS says
These look delicious! Do you spoon and level the flour and sugar or dip and sweep? Thanks!
Natasha says
I believe I dipped and swept. This is why I always do recipes by weight now.
NRS says
Thanks! And with the unsalted butter do you add any salt?
Millican Pecan says
I just found your recipe! I’m like you, when I really discovered shortbread, I wondered why it took so long for me to find out how great it is! And yes, I too will make these for the holidays…one for gifting, one for me, and so forth. They are absolutely beautiful, and I can’t wait to make them!
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