Tina's Shortbread Chocolate Chip Cookies

Name: Tina's Shortbread Chocolate Chip Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
Yield: 24 cookies
Cuisine: Canadian
Ingredients: 1 cup unsalted butter (at room temperature); 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour (spooned and levelled); 1/4 teaspoon salt; 1 cup chocolate chips (semi-sweet)

90 min 24 cookies Easy

All Recipes

Delight in the buttery texture of shortbread combined with rich chocolate chips in this classic cookie recipe.

Prep

15 min

Cook

15 min

Total

90 min

Servings

Difficulty

Easy

Tina's Shortbread Chocolate Chip Cookies bring together the rich, buttery flavour of traditional shortbread with the delightful surprise of chocolate chips. This version is perfect for those who love the simplicity of shortbread but crave a little extra indulgence. The balance of sweet chocolate and buttery cookie makes this recipe a crowd-pleaser, particularly around holiday seasons or as a comforting treat any time of year. Whether you're an experienced baker or a novice, these cookies are straightforward to make, ensuring that anyone can achieve bakery-quality results at home.

Instructions

Preheat oven

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Cream butter and sugar

In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.

Pro tip: Use an electric mixer for best results.

Add vanilla

Mix in the vanilla extract until combined.

Combine dry ingredients

In another bowl, whisk together the flour and salt. Gradually add this to the butter mixture until just combined.

Pro tip: Do not overmix to maintain the cookie's tender texture.

Fold in chocolate chips

Gently fold in the chocolate chips with a spatula.

Pro tip: Ensure the chocolate is evenly distributed throughout the dough.

Chill the dough

Cover the dough with plastic wrap and refrigerate for at least 1 hour.

Pro tip: Chilling helps the cookies maintain their shape during baking.

Shape cookies

Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.

Bake

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

Pro tip: Avoid overbaking to keep the cookies soft and tender.

Cool

Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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Tips & Tricks

Ensure butter is at room temperature for easy mixing.
Use a sharp knife to chop chocolate for more texture.
Chill dough for at least an hour to prevent spreading.

Frequently Asked Questions

What makes Tina's shortbread chocolate chip cookies unique?

The combination of buttery shortbread with chocolate chips creates a rich, indulgent treat with a tender texture.

How long should I chill the cookie dough?

Chill the dough for at least 1 hour to ensure the cookies hold their shape.

Can I freeze the dough?

Yes, you can freeze the dough for up to a month. Thaw in the refrigerator before baking.

How many calories are in each cookie?

Each cookie contains approximately 130 calories.

What type of chocolate chips should I use?

Semi-sweet chocolate chips are recommended for the best flavour balance with the shortbread.

How should I store these cookies?

Store them in an airtight container at room temperature for up to a week.

Serving Suggestions

Serve these cookies with a glass of cold milk or a warm cup of tea for the ultimate comfort snack. They pair beautifully with vanilla ice cream for a delightful dessert. To make ahead, you can refrigerate the dough for up to 3 days or freeze it for up to a month. Store baked cookies in an airtight container at room temperature for up to a week.