These little shortbreads are packed full of mini chocolate chips for a little twist on the traditional shortbread. A cookie so easy that you don’t even need to soften the butter. It is a small batch recipe makes twelve cookies but can easily doubled for a crowd.
Jump to Recipe >>>> No Chill Chocolate Chip Shortbread Cookies <<<<
why you will love this recipe
- You only need 5 ingredients.
- You can use butter right from the fridge.
- You don’t need to chill the dough!
- Small batch recipe that makes 12 cookies but can easily be doubled for a crowd.
Ingredients you will need
- Salted Butter
- Icing Sugar
- Vanilla
- Flour
- Mini Chocolate Chips
tips for baking
- No need to soften the butter. Just cut the butter into small cubes before mixing it with other ingredients.
- Roll the dough into small balls and then use the bottom of a cup to flatten out the dough balls. Flatten the dough balls to your desired thickness. I like a pretty thick shortbread so I just flattened them slightly. Try to keep the thickness uniform throughout the cookies.
frequently asked questions
Salted or unsalted butter?
I use salted butter for this recipe. It saves me a step and I always have salted butter in my fridge.
If I press the dough ball to make very thin shortbreads, do I adjust the baking time?
If you pressed your cookies very thin, it will take less time for them to fully bake. Start checking the cookies at 15 minutes. Watch the edges of the cookies, when the edges start to become golden, remove them from the oven.
What kind of chocolate chips should I use?
I like to use mini semi sweet chocolate chips in these shortbreads because you don’t want the chocolate to overpower the shortbread.
more shortbread recipes to love
If you are a shortbread fan, give Chocolate Chunk Shortbreads, Dark Chocolate Shortbread Cookies or Brown Butter Shortbread Cookies a try!
Small Pumpkin Slab Pie has a delicious shortbread base.
Did you make this recipe?
Don’t forget to rate the recipe and leave a comment below or tag me on Instagram @abakingwonderland / hashtag #abakingwonderland
Recipe
No Chill Chocolate Chip Shortbread Cookies
Ingredients
- ½ cup salted butter
- ¼ cup icing sugar
- 2 tablespoon icing sugar
- ¼ teaspoon vanilla
- 1 cup flour
- ⅓ cup mini chocolate chips
Instructions
- Preheat oven to 325 degrees. Line baking sheet with parchment paper.
- Cut butter into small squares and add to the bowl of a stand mixer.
- Add both the ¼ cup and 2 tbsps of icing sugar. Beat until fluffy. About 2 minutes.
- Add the vanilla extract and beat until combined.
- Continue to beat as you add the flour a ¼ cup at a time.
- Beat until the dough starts to pull together.
- Add mini chocolate chips and mix until combined.
- Remove dough and shape into one large ball.
- Pinch or scoop off 1tbsp of dough and roll into a ball.
- Using the bottom of a cup, flatten the dough ball.
- Bake for 20-22 minutes or until edges begin to brown.
- Allow to cool on the baking sheet.
- Store in an airtight container.
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Leave a comment
Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!
Laurie
Holy moly, just made these and they are A-mazing. I didn’t have salted butter so I sprinkled some on each cookie before baking. I also added a little more vanilla. They turned out perfect!! Thank you for this recipe. Very easy to make.
Huston Smith
Thanks, Laurie! I was so happy with how they turned out, especially since they are way less work than a traditional shortbread. When I don’t have to soften the butter or chill the dough, I am a happy girl!
J
How much salt should be added ? I only keep unsalted butter for baking. Thanks!
Huston Smith
I just 1/4 tsp of salt should be good!
J
Ps Do you have weight measurements for the ingredients?
Huston Smith
The 1/2 cup of butter weighs out as 115 grams. The 1/4 cup of icing sugar is 31 grams, plus the 2 tbsp which is 15.5 grams. The cup of flour is 125 grams. Hope this helps!
Rhonda
Dorothy Romines
I can’t wait to make this! By any chance, do you have a weighted measurement for this recipe?
Huston Smith
Hi Dorothy,
1/2 cup of butter is 115 grams, 1/4 cup of icing sugar is 31 grams plus the 2 tbsp which is 15.5 grams, and the cup of flour is 125 grams. Hope this helps!
Rhonda