All you need are three common ingredients, and you are minutes away from irresistible chocolate chip shortbread cookies! With a buttery crumbly texture and a burst of chocolate, these melt-in-your-mouth treats are perfect for sharing at your next gathering!

If you have leftover chocolate chips, try these easy chocolate chip cookies made with baking mix. If you are looking for more classic cookies then these soft and tender applesauce cookies or my simple butter cookie recipe is what you need to try!

I prefer to make these cookies in my cast iron skillet; however, if you want a different shape, then a jelly roll pan or baking sheet is best used.

How to Store Cookies

Storing Baked Cookies: Let the cookies cool and store them in an airtight container on the counter for up to 2 days.
Freezing Unbaked Cookies: You can freeze the cookie dough for up to 2 months.
Bake from Frozen: Preheat the oven and place the frozen cookie dough on a parchment-lined baking sheet. Since you are baking from frozen, add a couple of minutes to the normal baking time.

Chocolate Chip Shortbread

With their buttery, crumbly texture and bursts of chocolatey goodness, they're perfect for any occasion, from afternoon snacks to holiday gatherings

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Prep Time: 10

Cook Time: 25

Resting Time: 10

Total Time: 45

Yield: cookie wedges

Calories Per Cookie: 197

Author: Sydney Dawes

Ingredients

▢ 1 ¼ cups all-purpose flour
▢ 3 tablespoons sugar
▢ ½ cup butter
▢ ½ cup chocolate chips

Instructions

Preheat oven to 325° Fahrenheit.
In a medium bowl mix together the flour and sugar. Use a pastry cutter to mix in the butter until it resembles fine crumbs.
Use a silicone spatula and gently fold in the chocolate chips.
Transfer the dough to a pastry board. Form the dough in a dough ball and knead until smooth.
Pat the dough into an 9-inch cast iron skillet and use a skewer to poke holes in the top of the dough. Use a sharp knife to score the dough into 8-10 sections.
Bake in the preheated oven for about 20-22 minutes. The center should be set and the bottom slightly browned.
Remove from oven and let set for 10 minutes.

Notes

For a different-shaped cookie, you can pat out the dough to about half an inch thick and cut it into the desired shape. Place cookie dough on an ungreased baking sheet. Leave about an inch between each cookie.