Sometimes you just need a really easy treat to go with a cuppa and these Chocolate Chip Shortbread are definitely that.
I’ve lost count of how many of these buttery, chocolate filled cookies I’ve eaten in the last week. Even though I’ve made my shortbread recipe a bajillion times, it was still important to do plenty of testing to get these juuuuust right and chocolate makes everything better right?, I’m guessing you agree, since you’ve found yourself here.
What is shortbread?
Traditional Scottish shortbread is a mix of just 3 ingredients – flour, sugar, butter. It’s rich, it’s buttery and it’s crumbly and perfect alongside a cuppa.
A slight twist on the classic shortbread are things like melting moments which include cornflour (cornstarch). While still incredibly buttery and crumbly, they have more of a melty texture as opposed to crumbly.
Melty Chocolatised Scottish Shortbread
I took my regular Scottish shortbread recipe and added a touch of cornflour and dark chocolate.
- Cornflour (cornstarch): as mentioned above, it gives a more melt in your mouth texture and the softer crumble works so well with the chocolate.
- Chocolate: I used finely chopped 70% chocolate (Lindt) to be exact. If you prefer, you can freeze the chocolate first, then pulse it in a food processor or blender to chop it into tiny chunks or you could just use mini chocolate chips if you can get them.
- Sugar: Use granulated or caster (superfine) but definitely do not use powdered sugar. It’s not technically shortbread if you do and more like a melting moment instead. Powdered can also make the cookies drier so it’s best only to use it where a recipe specifies it.
There are only a few ingredients in shortbread aka nowhere to hide, so use good quality ingredients (especially the butter and chocolate) for the best results.
How to make chocolate chip shortbread
No cookie could be simpler than this.
- Beat together butter and sugar until lightened and creamy.
- Whisk the flour and cornflour together first, then add that to the butter mixture and mix to combine.
- Add the chocolate and mix through
- Roll the dough out and cut it into shapes
- Chill then bake
Do I have to chill shortbread dough?
No, you don’t need to chill the dough but it will help to decrease any spread of the cookies as they bake.
How long to bake shortbread
In my recipe, I state 12-14 minutes. As with any baked recipe this will depend on a few factors:
- Cookie thickness: I like these cookies chunky so I make them about 12mm thick (~1/2 inch). If you make them thinner, they’ll cook quicker or thicker and they’ll take longer.
- Your oven: So important! Everyones oven varies. Thermostats are often out of whack and some ovens don’t circulate the air as well as others. Only you know your oven so use the recipe time as a guideline and keep an eye on the cookies to judge for yourself. The finished cookie should be pale (only the bottom should be golden) and once cooled it should be dry all the way through and crumble in your mouth.
- Add ins: while traditional shortbread has no add ins, it is the perfect vessel for them so try nuts, dried fruits, choc chips. Go wild and create something really unique – dried mango and white chocolate for instance would be amazing.
- Rice flour: for an even crisper texture, swap the corn flour for rice flour
So, if you’re looking for something simple to bake right now and something perfect for relaxing with a nice hot cup of joe then this super easy Chocolate Chip Shortbread will tick all the boxes. It also makes a nice gift if you feel like dropping off a treat to friends or family.
More shortbread recipes
- 115 g unsalted butter, softened (1 stick / ½ cup)
- 50 g caster (superfine) sugar (¼ cup / 1.8oz)
- 130 g plain (all-purp) flour (1 cup / 4.5oz)
- 2 tablespoons cornflour (cornstarch) (20g / 0.7oz) (notes)
- ⅓ cup finely chopped 70% chocolate (or mini chocolate chips) (66g / 2.3oz)
- 2 teaspoons granulated sugar for dusting
For best results, always weigh ingredients where a weight is provided
- Preheat oven to 170C / 340F / 150C fan forced. Line two cookie trays with baking paper.
- In a separate bowl, whisk together the flour and cornflour
- Add the flour mix to the butter and sugar and mix on low until almost fully combined.
- Add the chocolate and mix until it forms a clumping dough.
- Pull the dough together into a ball and roll out on a lightly floured surface to about 12mm (½ inch) thick then use a cookie cutter to cut small circles (about 4cm). Re-roll any scraps and cut out more cookies.
- Transfer the cookies to the baking tray and sprinkle with granulated sugar.
- Optional but recommended: Chill for 15 minutes before baking if you like (notes).
- Bake for 12-14 minutes until just barely starting to turn golden on the edges.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide). The cornflour in this recipe is 8 teaspoons.
- For best results, always weigh ingredients like flour and sugar. Kitchen scales are cheap, will last forever and weighing will always give you the best result.
- Use good quality ingredients, especially the butter & chocolate (I like Lindt 70%).
- Baking time will vary depending on your oven and how thick your cookies are. They should be pale, only golden on the bottom and dry all the way through.
- Chilling is not necessary but chilled cookies will keep their shape better.
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