Sweet and simple shortbread cookies with chocolate chips

  • Timing: about 60 min.
  • Portions: about 3 tins of cookies


  • 7 oz (200 g) real butter (room temperature);
  • 3/4 cup of sugar*;
  • 1 big or medium egg;
  • pinch of salt;
  • small pinch of vanilla;
  • 1/2 of baking powder;
  • about 2 1/2 cups of regular flour;
  • 1/2 cup of chocolate chips*.
*These cookies will be really sweet, so if you don’t like it, add less sugar (let’s say 1/2 cup). You can also decrease chocolate chips amount to 1/4 cup.


  1. Whisk soft butter with sugar until creamy. Add some salt and vanilla. Beat in egg and whisk again. In a separate bowl combine flour with a baking powder. Add part of the flour to a butter bowl. Then mix and add chocolate chips. Add remaining flour and make the soft dough. However, the dough doesn’t have to be sticky to your hands, so if you need, add a bit more of the flour.
  2. Separate dough to 4-6 parts and form longer squares (like making the sushi). Add the dough in a freezer for 10-15 minutes, until the dough gets hard. Then remove, preheat oven to 180 degrees (356 F), sprinkle some flour on a surface and chop squares with a knife (as you would chop biscotti). Add cookies on a tin, covered with a baking sheet (paper), don’t crowd them, because while baking they will rise a bit. Bake in oven for 15-20 minutes (depending on how thin you cookies are), until edges of cookies becomes golden brown. Remove and let cool on a wire.

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