Shorty Bread Chocolate Chippers

shortbreadchocoSo you like shortbread cookies do ya?

Well, so do I.

And I love chocolate.

So put them together and well, it’s a great little cookie.

Fair warning–there are your bendable soft cookie lovers and there are your crispy cookie lovers. Shortbread is a crispy cookie, think succulent grains of vanilla drenched sandy morsels kissed with chocolate. So if you want a wimpy cookie, look elsewhere! 🙂

And best yet, these come together in record time.


  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 12 tablespoons (6 ounces) unsalted butter, very soft
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (7 1/2 ounces) all-purpose flour
  • 1/4 cup (1 ounce) cornstarch
  • 1/2 cup mini chocolate chips


  1. Place sugar, butter, salt and vanilla in a bowl and mix (standard mixer) until creamy and smooth.
  2. Add flour and cornstarch and continue until it comes together as a dough.
  3. Add the chips and mix just until distributed.
  4. Place the dough on a plastic wrap and form into a log about 2 inches in diameter. Roll up and twist ends to make a tight package.
  5. Place in fridge for at least 30 minutes, more like 60 minutes to let the butter really firm up again.
  6. Cut into 1/4 inch rounds and place on a parchment covered cookie sheet about 2 inches apart.
  7. Bake in a 350° preheated oven for 15-20 minutes, or until edges are starting to brown.
  8. Remove from oven and let sit for about 10 minutes until cookies start to firm up. Then remove to a cooling rack to finish cooling.

SERVES: about a dozen

SOURCE: Adapted from Serious Eats


OVEN TIME: 15-20 minutes

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