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Home » Blog » Recipes

Chocolate Chip Shortbread Sugar Cookies

Tyler April Townley — Leave a Comment

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Round chocolate chip shortbread sugar cookies cooling on a rack next to brown sugar and chocolate chips.
A chocolate chip cookie you can decorate? The best of both worlds!

What’s more classic than a chocolate chip cookie? Not sure what more I could say about these. If you want a recipe for a decorated cookie, that tastes like a chocolate chip cookie, here ya go. I’m sure if I wrote a long story about how I used to bake cookies with my grandma, you’d just skip to the recipe anyway. 

Chocolate chip shortbread sugar cookies staked up next to a glass of milk and some chocolate chips

Add-ins

Always chop by hand or grind add-ins (chocolate chips, candy, nuts, cookies, or dried fruit) in a food processor to the consistency of coarse sand. Large add-ins will leave you with jagged edges when you cut out your cookies.

4 small bowls of ground chocolate chips, almonds, candy cane, and cookies.
From left to right: ground chocolate, nuts, candy cane, and biscoff cookies.

Use whatever chocolate chips you prefer. Dark, milk, white, or a combination. Toss in some chopped toasted nuts if you’re into that. I always have my bakery pantry stocked with Callebaut callets to use for chocolate chips, to make coco bombs, or for anything that needs to be dipped or drizzled in chocolate.

Are these technically shortbread or sugar cookies?

They’re kind of both. It’s fine to call these either “decorated sugar cookies” or “decorated shortbread cookies.” But I’m going to refer to any of my cookie recipes that can used as a base for cookie decorating as “shortbread sugar cookies.”

Shortbread Cookies

  • 2 parts flour to 1 part fat
  • No eggs
  • No leavening agent
  • Dense and crispy

Sugar Cookies

  • 3 parts flour to 2 parts fat
  • Contains eggs
  • Contains a leavening agent
  • Light and Chewy

All of my shortbread sugar cookie recipes don’t rise or spread, can be used for cookie decorating, have egg, but no leavening agent, and have a 2 ¼ parts flour to 1 part fat. Which makes them fall somewhere between a shortbread and a sugar cookie. They’re both shortbread and sugar cookies, and neither shortbread or sugar cookies, at the same time. They’re Shrodinger’s cookies!

All of my shortbread sugar cookie recipes can be used for slice-and-bake cookies as well!

If you would like more info on my preferred ingredient brands, tips and tricks, FAQs, and a little cookie science, I cover all of that in my No-Spread Lemon Shortbread Sugar Cookie Recipe.

Overhead view of ingredients for chocolate chip shortbread sugar cookies.
Vanilla extract, butter, egg, chocolate chips, brown and granulated sugar, powdered sugar, cornstarch and all-purpose flour.

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A chocolate chip shortbread sugar cookie decorated like a traditional chocolate chip cookie

Chocolate Chip Shortbread Sugar Cookies

No-spread chocolate chip cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.
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Course: Dessert
Cuisine: American
Keyword: chocolate chip shortbread, cookies, cut out cookies, decorated chocolate chip cookies, decorated cookies, roll and cut cookies, shortbread, slice-and-bake, sugar cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 4 hours
Servings: 15 cookies
Calories: 255kcal

Equipment

  • measuring spoons and cups
  • mixing bowls
  • whisk
  • spatula
  • food processor
  • cling wrap
  • stand mixer with paddle attachment
  • cookie cutters
  • silicone baking mats
  • cookie sheets
  • rolling pin
  • large knife

Ingredients

US Customary – Metric
  • 1 cup unsalted butter room temperature
  • ¼ cup granulated white sugar
  • ¼ cup brown sugar dark or light
  • ¼ cup powdered sugar
  • 1 large egg room temperature
  • ½ teaspoon vanilla extract or vanilla bean paste
  • ¾ cup chocolate chips finely chopped
  • 2 ½ cups all-purpose flour
  • ¼ teaspoon sea salt optional
  • 1 tablespoon cornstarch

Instructions

  • Chop or grind chocolate chips in food processor until the texture of coarse sand.
  • Whisk dry ingredients (flour, cornstarch, chocolate chips, and *salt) together and set aside.
  • Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
  • Add egg and vanilla extract and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.
  • Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.
  • Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).
  • Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.
  • Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.
  • Remove cookies from oven and allow to cool on cookie sheet before handling.

Notes

  • The reason for adding 1-2 tablespoons of cornstarch to your dough is to prevent your cookies from shrinking or spreading during baking.
  • You want to grind all add-ins (chocolate chips) as fine as possible, comparable to the texture of almond meal or coarse sand. Larger pieces will leave you with jagged cookie edges.
  • If making slice-and-bake cookies, split dough in half, roll into logs, wrap tightly in cling wrap or parchment paper, and refrigerate before slicing and baking.

Nutrition

Serving: 1cookie | Calories: 255kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 49mg | Potassium: 36mg | Fiber: 1g | Sugar: 12g | Vitamin A: 396IU | Calcium: 12mg | Iron: 1mg
Did you make this recipe?I’d love to hear how it went! Rate & comment below!

Categories: Cookies, Recipes, Shortbread Sugar Cookies

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Tyler April Townley

Hi, I’m Tyler!

A professional pastry chef turned teacher of all things cookie decorating & more. I’ve made thousands of decorated cookies, cakes, & treats for happy clients over the years. Now I’m sharing my knowledge so you too can bake & decorate like a pro.

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Tyler April Townley

Hi, I’m Tyler!

A professional pastry chef turned teacher of all things cookie decorating & more. I’ve made thousands of decorated cookies, cakes, & treats for happy clients over the years. Now I’m sharing my knowledge so you too can bake & decorate like a pro.

Instagram Pinterest Facebook Twitter YouTube
About · Blog · Shop · Subscribe

Subscribe for Updates

Never miss a recipe or new online!

You can also follow on Instagram & Facebook!

Learn to Decorate Today!

  • Online Cookie Decorating Masterclass
    Online Cookie Decorating Masterclass
  • Products included in my Cookie Decorating Starter Kit
    Cookie Decorating Supply Starter Kit

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