The Best Chocolate Chip Cookies ~ everybody and their grandmother thinks they make the best chocolate chip cookies ~ and it gets a little old after a while. With nuts, without nuts, thick, thin, chewy, crispy, blah blah blah… but this buttery shortbread based chocolate chip cookie recipe is truly the best ~ try it and see!
Shortbread is probably the ORIGINAL cookie, it goes way back, and the formula is a deliciously primitive combination of butter, sugar, and flour. Between SHORTBREAD and my FLOURLESS COOKIES, I hardly ever make cookies with eggs anymore. I prefer the texture without, and as an added bonus you can eat the dough, hooray!
The buttery dough is dreamy to work with, it rolls out easily and reforms over and over again so you can use every last bit. I like to roll it out to about 1/3 to 1/2 inch and cut chunky 3 inch rounds. That way you end up with a serious cookie. Cut them smaller if you like, but the heft of these cookies is part of their appeal. One of these bad boys is plenty.
There is something festive about these cookies in spite of their rustic appearance, maybe it’s because of their Old World roots. They are simple, yes, but decadently rich and buttery. During the holiday season we have an endless assembly line of these cookies going in the kitchen at all times. They’re sturdy enough for gift giving, and both the dough and the baked cookies freeze well.
Featured comment:
“I have a batch of these in the oven now!! Since finding your recipe a couple months back, I’ve made these 4 times. My husband claims to dislike shortbread but this is the recipe he always requests now 🙂 Thank you for sharing it!!” ~ Limeriot
Milk Chocolate Chip Shortbread Cookies
Ingredients
- 2 sticks, 1 cup, unsalted butter, at room temperature
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 cup milk chocolate chips
Instructions
- set oven to 350F
- Cream the butter and the sugar together. Beat in the vanilla extract.
- Add the flour, a little at a time, until the dough comes together. Fold in the chips just before it all comes into one mass.
- Turn the dough out onto a floured board and bring it all together with your hands. Form it into a plump disk and then roll it out, flouring your rolling pin as necessary, to about 1/3 to 1/2 inch thick. Cut cookies with a 3″ cookie cutter, pressing down firmly to cut through the chocolate chips. Reform the dough as needed to use it all up.
- Arrange the cookies on a cookie sheet and then cover with plastic wrap and refrigerate the whole tray for at least an hour.
- Bake the cookies for about 20 minutes, give or take, depending on their size. You want them to be every so slightly golden just around the edges, and be slightly firm to the touch. They are forgiving…if you bake them more they will b more crunchy, if you bake them for less time they will be soft and buttery.
- Let them cool for a few minutes on the tray and then transfer to a rack to finish cooling.
Make these chocolate chip cookies your own ~
- Try half whole wheat flour for a nutty flavor and nutrition boost.
- Replace the chocolate chips with chopped walnuts or pecans.
Thanks for pinning The Best Chocolate Chip Cookies!
I can’t wait to try these – the chocolate chips are just beautiful in the shortbread! xo San
LOVE a good shortbread cookie! These look absolutely incredible. Thanks for sharing this magic!
Can you put pecan chips in them?
Sure, that would be delicious!
Have you ever tried these with glutenfree flour? Possily a sugar substitute for diabetics?
I haven’t Jan, but I think it’s worth a try if you have a favorite gf flour blend. I’m not familiar with sugar substitutes so I can’t weigh in on that either, I’m afraid. if you do try it, I’d love for you to let us know how it turns out!
Loved the coffee chocolate chip cookies and now want to make these shortbread cookies. Looks like the recipe is almost the same – the shortbread has 1/4 cup more flour. Any reason I could not do the shortbread as “slice and bake” also when I am short on time and don’t want to use a cutter? Looking forward to trying this recipe also. thanks!
No you can go ahead and slice and bake, the only thing is that the chips will make it difficult to get a completely smooth cut, but I make them that way all the time. enjoy!
I have a batch of these in the oven now!! Since finding your recipe a couple months back, I’ve made these 4 times. My husband claims to dislike shortbread but this is the recipe he always requests now :). Thank you for sharing it!!
You’re most welcome, thanks so much for the feedback!
Just made a batch of these using mini semi sweet chips, and they are *fabulous*! Everyone is raving for more. Thank you for a great recipe!
Great Jennifer, I’m always so happy to get positive feedback, especially when I’ve gone out on a limb and labeled something THE BEST 🙂 The mini chips are a nice idea, too!
Just made them last night, and baked this morning – very nice! I think the students will love them, we are having lab meeting in a few minutes and these should brighten up the Friday 😉
I shall blog about them in a couple of months (too much stuff waiting to be published… 😉 Of course will give you full credit!
Great — I can’t wait to read it 🙂
🙂
My best chocolate chip cookies have browned butter in them, but I love shortbread so I will be giving these a try Sue.
LOVE browned butter 🙂