Bakery Shortbread with Chocolate Chips Recipe

by
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.
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Yvonne Ruperti
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

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

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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.

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