Chocolate Chip Shortbread
A buttery shortbread speckled with chocolate chips, perfect for a simple snack or tea‑time treat. This recipe uses just a handful of pantry staples and requires only a bowl, spoon, and baking tray.
Instructions
6 steps-
Preheat Oven
Set the oven to 170 °C (190 °F for conventional ovens). -
Mix Butter and Sugar
In a bowl, combine the softened butter with the caster sugar. Stir until the mixture is smooth and well blended. -
Add Dry Ingredients
Stir in the plain flour and salt (if using) until a dough forms. -
Flavor and Chocolate
Mix in the vanilla extract, then fold in the chopped chocolate chips until evenly distributed. -
Shape and Bake
Press the dough onto a baking tray, spreading it into an even layer. Bake for the time indicated by your oven, watching until the edges turn lightly golden. -
Cool and Serve
Remove from the oven, let cool on the tray, then break or cut into squares. Serve warm or at room temperature.
Video
“Chocolate Chip Shortbread Recipe - Simple, Quick, Mindful & Delicious | Cupcake Jemma” by CupcakeJemma, watch on YouTube.
About this recipe
This chocolate chip shortbread is crisp on the edges and tender in the center, with sweet pockets of chocolate throughout. The buttery base comes from softened unsalted butter, while a touch of vanilla adds subtle flavor depth. It’s a classic, uncomplicated cookie that highlights the richness of good butter and the crunch of chocolate chips.
Serve the shortbread slightly warm or at room temperature, paired with a cup of coffee or tea. It stores well in an airtight container, making it an easy make‑ahead treat for gatherings or everyday indulgence.
