chocolate chip shortbread

Chocolate Chip Shortbread Cookie Dippers are the perfect companion for a warm cup of coffee or cold glass of milk. Using the classic 1:2:3 shortbread ratio, these cookies turn out buttery and delicate. Plus, you need only 5 ingredients for this quick and easy cookie recipe.

Chocolate Chip Shortbread Cookie Dippers

unsalted butter (room temperature)

sugar

all purpose flour

salt

mini chocolate chips

In a bowl, cream together butter and sugar.

In a separate bowl, sift (or whisk) together flour and salt. Add dry ingredients to butter mixture and mix until a dough forms. Dough may look crumbly, but holds its shape when pinched between two fingers.  Add chocolate chips and press into dough.

Shape dough into a disc and wrap in wax paper. Refrigerate for 30 minutes. 

Meanwhile, preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside. 

Dust counter top and rolling pin with flour, then roll dough to 1/4&quot; thickness. Cut off rounded edges, leaving you with a large square or rectangle. Slice dough into long rectangles, about 1 inch by 4 inches. Place on baking sheet. ***If your dough has been out of the refrigerator for a long time at room temperature, I recommend placing the entire baking sheet back in the refrigerator for 10 minutes to chill your cookies before baking. This will help your cookies keep their shape.

Bake for 12-14 minutes or until cookies begin to lightly brown around edges. Remove from oven and allow to cool for 2-3 minutes before removing from sheet to cool completely. 

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Chocolate Chip Shortbread Cookie Dippers are the perfect companion for a warm cup of coffee or cold glass of milk. They are buttery, filled with mini chocolate chips, and the perfect shape for dipping.

Chocolate Chip Shortbread Cookie Dippers by The Toasty Kitchen

Melt-in-your-mouth buttery shortbread combined with creamy chocolate chips and bits of crunchy macadamia nuts take these Chocolate Chip Shortbread Cookies to the next level. Dip them in melted chocolate for even more chocolate goodness.

Chocolate Chip Shortbread with macadamia nuts

unsalted butter (room temperature, 226 g)

sugar (134 g)

vanilla extract

all-purpose flour (294 g)

malted milk powder (18 g)

macadamia nuts (141 g)

mini chocolate chips (82 g)

Toast the macadamia nuts in a skillet over medium heat for 3 - 5 minutes until toasty and fragrant. Set aside to cool for 15 - 30 minutes.

Transfer cooled macadamia nuts to a food processor and pulverize into small pieces no larger than ¼”. You can also chop the nuts on a cutting board with a knife if you don’t have a food processor. Set aside.

Beat together softened butter, sugar, and vanilla extract in a mixing bowl until combined and fluffy.

Sift flour and malted milk powder into a small mixing bowl. Stir in salt, chocolate chips and the chopped macadamia nuts. Add the flour mixture to the butter mixture. Mix until a dough forms.

Scrape the dough out of the bowl onto a piece of plastic wrap, roll into a log about 12” long or divide in half and roll into 2 logs about 6” each. Refrigerate for at least 30 minutes to 1 hour. If the dough is too soft at this point, you may want to refrigerate for 30 minutes, reshape the logs to make sure they are round, and freeze for another 30 minutes to speed up the process.

When the dough is ready, take it out of the refrigerator or freezer and cut it into ½” slices. Place the cookies in a container and freeze for about 15 minutes while the oven is preheating.

Preheat the oven to 350°F.

When the oven is ready, place cookies on a parchment lined baking sheet 1” - 2” apart. Sprinkle granulated sugar over the top of cookies generously and bake for 15 minutes.

Remove from the oven, let cookies cool on the baking sheet for 5 - 10 minutes before transferring to a wire rack to cool completely

Optional: dip cooled cookies in melted chocolate to add another layer of chocolate flavor.

This is a rich and buttery shortbread that is sweetened with brown sugar and filled with mini chocolate chips.  A dip in chocolate is up to you.

Chocolate Chip Shortbread

butter ({softened})

brown sugar ({packed})

tsp salt

Beat the butter and sugar until light and fluffy with an electric mixer.  Add flour and salt, mix on low speed until the ingredients are incorporated.  If the dough is crumbly, use your hands to knead the dough until it comes together.  Add chocolate chips and gently mix into dough until evenly distributed.  Put the dough into a gallon zipper bag and roll out on a flat surface {being sure to keep top open while rolling}.  Roll the dough out to the edges and into the corners of the bag.  Seal top of bag and refrigerate for at least one hour.

Preheat oven to 300 degrees and line 2 baking sheets with a silicone mat or parchment paper.  Using a 2&quot; round cookie cutter, cut 24 cookies from dough.  Place 12-15 cookies on each sheet and bake each sheet for 18-20 minutes or until they are just starting to turn light brown.  Cool completely.

OPTIONAL: To dip your chocolate chip shortbread:  Melt 4-5 squares of almond bark in the microwave for 1 minute and stir.  Continue to microwave in 30 second increments until the almond bark is melted and smooth.  Dip each cookie half way into the chocolate and place chocolate covered cookie onto a parchment lined cookie sheet to set. 

Store in an airtight container for up to a week or freeze for up to 3 months.

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The most viewed chocolate chip shortbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine