These buttery melt-in-your-mouth shortbread cookies are loaded with mini chocolate chips and dipped in extra chocolate—because who doesn't want more chocolate? They're so good you'll find yourself making them again and again.
If you're serious about chocolate chips, give it a go Rachel's Perfect Chocolate Chip Cookies or us Chocolate Chip Scones Try one!
Why our recipe?
- Perfect buttery shortbread texture with mini chocolate chips.
- Dip in chocolate to add an extra special touch and chocolate crust.
- A year-round favorite cookie you can serve anywhere from tea time and bake sales to holiday gifting.
The best part about this recipe (besides how easy and delicious it is) is that you can customize it to your liking. Toss in some nuts, dip them in colored candy melts, drizzle white chocolate on top—the possibilities are endless! No matter what you choose, the result is always the same: a delicious cookie that's perfect for a tea party, baby shower, brunch, or just a sweet treat for yourself!
Material notes
- butter: Use salted or unsalted butter with a pinch of salt. Make sure the butter is softened for best results.
- All-purpose flour: Stick with classic all-purpose flour for this recipe.
- Vanilla extract: Pure vanilla extract provides the best flavor.
- Mini Chocolate Chips: Opt for mini chocolate chips because the regular sizes are too big for the crumbly texture of shortbread dough.
- Melted chocolate wafers: They melt easily and have a creamy texture, making them our favorite choice. You can find them in the same category as chocolate chips. However, semi-sweet chocolate chips can be used if desired.
Unique technique
One of the fun parts of making this recipe is that you roll and shape the dough in a plastic bag! Start by transferring the dough to a large resealable plastic bag, making sure you remove as much air as possible before sealing it tightly. Place the bag flat on a clean surface and use your hands to press the dough into an even layer.
For a smoother, more uniform thickness, gently roll over the bag with a rolling pin, pressing out any uneven or crumbly spots. Once the dough is evenly flattened, refrigerate it for 1 to 2 hours. When ready, carefully cut open the bag to reveal your perfectly chilled slab of dough, neatly sliced and ready to bake to golden perfection.
Tips for cutting
Once your dough is rolled and chilled, the key is to make precise cuts Sharp knife or a bench scraper. Chilled dough is less sticky and holds its shape better when cut. To create even squares or rectangles, use a Ruler or straight edge as a guide.
If you're feeling festive or want a more decorative look, cookie cutter A great option – just make sure to lightly flour to prevent sticking. For a soft edge shape, work quickly while the dough is slightly chilled but not too stiff.
dipped in chocolate
Hold the cookies gently at one end and dip them halfway or diagonally into the chocolate. Let excess drip off before placing on parchment paper to set. If you're feeling creative, sprinkle the chocolate with undipped nuts, coconut flakes, or edible glitter while it's still wet.
Variations and Add-ins
For a nutty twist, try folding in finely chopped pecans, almonds or hazelnuts instead of mini chocolate chips, or a mix of the two. Around the holidays, a sprinkle of crushed candy canes over chocolate adds a festive touch. You can also sprinkle crushed nuts, coconut flakes or edible glitter while the chocolate is still wet. You can also mix white chocolate and chocolate with the reverse drizzle.
Storage instructions
shop Leftovers in an airtight container at room temperature for up to 5 days.
to freezeArrange cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper to prevent sticking. Freeze for up to 3 months. To serve, thaw at room temperature.
