Description
These easy chocolate chip shortbread cookies are classic, buttery holiday treats filled with chopped dark or semi-sweet chocolate and topped with a rich chocolate drizzle and a sprinkle of flaky sea salt.
Ingredients
Cookie Dough
- 1 cup unsalted butter, at room temperature
- 3/4 cup (144 grams) granulated sugar
- 2 cups (240g) all-purpose flour
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 6 ounces (102g) chopped dark or semi-sweet chocolate bar
Topping
- 2 ounces (56g) chopped dark or semi-sweet chocolate bar, for drizzle
- Flaky Sea Salt, for sprinkling
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch round or square pan and line it with parchment paper for easy removal.
- Mix Butter and Sugar: In a stand mixer, combine the room temperature butter, granulated sugar, vanilla extract, and salt. Beat until the mixture is light, fluffy, and well combined, stopping to scrape down the bowl as needed.
- Add Flour and Chocolate: Slowly add the flour in ½ cup increments. With the last ½ cup of flour, add 6 ounces of the chopped chocolate. Mix on low speed until the dough is crumbly, then increase to medium-high speed and beat just until the dough starts to come together and pull away from the sides of the bowl.
- Press Dough and Bake: Transfer the dough onto a piece of parchment paper, press it together if needed, and then press it evenly into the prepared pan. Bake in the preheated oven for 18-22 minutes, until the edges are lightly golden. Remove and allow to cool completely in the pan.
- Unmold and Slice: Once cooled, run a knife around the edges of the pan to loosen the cookie shortbread. Turn it out onto a plate or cutting board and slice into 16 pieces.
- Melt Chocolate and Drizzle: Melt the remaining 2 ounces of chopped chocolate in a microwave-safe bowl in short bursts until smooth. Drizzle the melted chocolate over the sliced cookies and sprinkle with flaky sea salt to finish.
Notes
- Freeze the dough in the pan for up to 2 months. When ready to bake, allow the dough to come to room temperature before baking.
- Use dark or semi-sweet chocolate bars rather than chips for a smoother melt and better texture. If using chocolate chips, mini chips work best.
- For slice-and-bake cookies: divide dough in half, roll each half into a 6-7 inch long and 1.75 inch wide log, refrigerate for minimum 2 hours, then slice into ¼ to 3/8 inch thick rounds. Bake at 375°F for 9-11 minutes. Expect some spreading during baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
