A Chocolate Chip Shortbread recipe with just 5 ingredients that takes 15 minutes to make, this chocolate twist on a traditional shortbread is a sure-fire winner. This buttery, crumbly melt in your mouth shortbread is perfect with a cuppa or glass of milk.
⅓cupfinely chopped 70% chocolate (or mini chocolate chips)(66g / 2.3oz)
2teaspoonsgranulated sugar for dusting
Preheat oven to 170C / 340F / 150C fan forced. Line two cookie trays with baking paper.
Beat together butter and sugar until lightened and fluffy. You can use a handheld beater, stand mixer or do this by hand.
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.