Chocolate Chip Shortbread Cookies
These melt-in-your-mouth Chocolate Chip Shortbread Cookies are unlike your classic chocolate chip cookie! They're thick, buttery soft cookies loaded with semi-sweet chocolate chips and topped with a sprinkling of sea salt flakes. They are a must-make this holiday season!
Servings: 24 servings
Ingredients
- 1 3/4 cup All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 cup Unsalted Butter room temperature
- 1/4 cup Granulated Sugar
- 1/4 cup Light Brown Sugar
- 1 tsp Vanilla Extract
- 1 cup Semi-Sweet Chocolate Chips
- 2 tbsp Sea Salt Flakes
Instructions
- Adjust oven rack to the 2nd level position (just above center), preheat oven to 300ºF, and line large cookie sheet with parchment paper.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.1 3/4 cup All-Purpose Flour, 1/2 tsp Baking Powder, 1/4 tsp Salt
- Using your hand mixer or stand mixer fitted with the paddle attachment, beat together the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until well blended. Add in the vanilla extract.1 cup Unsalted Butter, 1/4 cup Granulated Sugar, 1/4 cup Light Brown Sugar, 1 tsp Vanilla Extract
- Reduce the mixer speed to low, gradually adding in the whisked dry ingredients, mixing until just combined.
- With a spatula, fold in the semi-sweet chocolate chips.1 cup Semi-Sweet Chocolate Chips
- Using a spoon or a 1 1/2 tablespoon-size cookie scoop, roll the cookie dough into balls. Place roughly 1 1/2 inches apart on the parchment paper lined cookie sheet. You can also use a 1 tablespoon-size cookie scoop which will yield slightly more cookies.
- With the bottom of a glass, gently press down on the tops of each cookie to flatten slightly. If needed, you can lightly coat the bottom of the glass so the cookies won't stick.
- Sprinkle the tops with some sea salt flakes.2 tbsp Sea Salt Flakes
- Bake for 15-20 minutes at 300ºF or until the edges are a light golden brown.
- Allow the cookies to cool slightly on the cookie sheet for 5-10 minutes before transferring to a wire cooling rack to finish cooling.
- To store the cookies, allow them to cool completely before transferring them to a well-sealed food storage container. Cookies will keep at room temperature for up to 5 days.
Video
Notes
These are fairly soft cookies once they come out of the oven. Let them cool for about 5-10 minutes before you transfer them to a wire cooling rack.
To freeze chocolate chip shortbread cookies, follow the same instructions as above. I recommend placing a sheet of wax paper in between each layer of cookies to prevent them from sticking to one another when frozen. Chocolate chip shortbread cookies will keep in the freezer for up to 4 months. When ready to eat, let them sit out at room temperature for 30-45 minutes. Or you can reheat them for 30 seconds in the microwave or toaster oven.
To freeze chocolate chip shortbread cookie dough, make the dough, then scoop into balls on a parchment- or wax paper-lined baking sheet, and flatten with the bottom of a jar. Freeze until solid, then place in a well-sealed freezer bag or container. When ready, sprinkle the sea salt flakes on top (optional), then bake. You may need to add 1-2 minutes to your baking time.
Nutrition
Calories: 162kcal | Carbohydrates: 15g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 617mg | Potassium: 58mg | Fiber: 1g | Sugar: 7g | Vitamin A: 240IU | Calcium: 16mg | Iron: 1mg