Bakery Shortbread with Chocolate Chips Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
Learn about Serious Eats' Editorial Process
Updated Apr. 15, 2020
Bakery Shortbread with Chocolate Chips

This slice and bake shortbread with a crisp, sandy texture brings the bakeshop right into your kitchen.

 Yvonne Ruperti

This slice and bake shortbread with a crisp, sandy texture brings the bakeshop right into your kitchen.

Recipe Facts

Active: 15 mins
Total: 60 mins
Makes: 14 cookies

Rate & Comment

Ingredients

  • 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

Directions

  1. Stir sugar, butter, salt, and vanilla in a large bowl until smooth and creamy. Add flour and cornstarch, then stir until the mixture comes together into a dough. Place dough onto a large sheet of parchment paper and form into a log about 2 1/2-inches diameter and 8-inches long. Wrap and twist ends to secure, then chill until almost firm, about 30 minutes.

  2. Adjust oven rack to middle position and preheat oven to 350°F (180°C). Line baking sheet with parchment paper.

  3. Place chocolate chips in shallow bowl. Slice dough into 1/4-inch thick rounds, press into chips, and place on pan spacing about 2 inches apart.

  4. Bake until set and light golden around the edges, 15 to 20 minutes. Let cookies cool on pans 5 minutes, then transfer to wire rack to cool completely.

This Recipe Appears In

More Serious Eats Recipes