Chocolate Chip Shortbread Cookies
Prep time
Cook time
Total time
These "Chocolate Chip Shortbread Cookies" are buttery, slightly sweet, and absolutely perfect!
Recipe type: Dessert
Serves: 36
  • 1¼ cups (2½ sticks) unsalted butter, cut into cubes at room temperature
  • ½ cup granulated white sugar
  • 3 cups all-purpose flour
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1 cup mini semi-sweet chocolate chips
  • 1 large egg
  • 2 teaspoons water
  • ¼ cup turbinado sugar
  1. In a large bowl, mix butter and sugar together until well combined. Add the flour, cinnamon, and salt and mix until crumbly. Add the vanilla and chocolate chips and mix until incorporated.
  2. Divide dough in half and roll each half into a 2-inch diameter log. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  3. Heat oven to 350. Line a large baking sheet with parchment paper. To make the egg wash, whisk egg with water; set aside.
  4. Slice cold dough into ⅓-inch thick rounds, roll edges in egg wash, and then roll edges in turbinado sugar. Place on prepared baking sheet. Finally, brush tops with egg wash.
  5. Bake 14-17 minutes or until edges are golden brown. Allow to cool on pan for 5 minutes before moving to wire rack to cool completely.
Cookie dough can be made in advance and frozen.
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