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This soft chocolate chip shortbread is buttery, melt-in-your-mouth delicious, and easy to make with just 4 ingredients. Perfect for any occasion!
Why You’ll Love This Soft Chocolate Chip Shortbread
This soft chocolate chip shortbread is everything you want in a homemade bake. It’s buttery, crumbly, and melts in your mouth, with just the right amount of chocolate chips for sweetness.
Shortbread has always been nostalgic for me, bringing back memories of baking with my auntie when I was younger. With only four ingredients, this recipe is simple yet incredibly satisfying, making it perfect for beginner bakers or those short on time.
What Makes This Recipe Special?
The beauty of this shortbread lies in its simplicity. With minimal ingredients and equipment, it’s easy to whip up whenever you fancy.
The addition of chocolate chips gives it a modern twist, adding sweetness and texture to the classic buttery shortbread. Whether you’re serving it as an afternoon snack dessert, it’s guaranteed to impress.
Equipment You’ll Need
To make this shortbread, you’ll need:
- 8×8-inch square tin – For thick, even slices of shortbread.
- Mixing bowl – To combine the dough.
- Spatula – For mixing and spreading the dough evenly.
- Parchment paper – To line the tin for easy removal.
Tips for the Perfect Shortbread
- Soften the Butter: Ensure the butter is soft but not melted to create a smooth dough.
- Don’t Overmix: Mix the dough just until the ingredients are combined to avoid tough shortbread.
- Press the Dough Evenly: Use the back of a spoon or a spatula to press the dough into the tin for an even bake.
- Avoid Overbaking: Keep an eye on the edges, removing the shortbread as soon as they turn lightly golden to maintain a soft texture.
Ingredients for Soft Chocolate Chip Shortbread
For the Shortbread:
- 225 g unsalted butter, softened (1 cup unsalted butter)
- 115 g granulated sugar (½ cup granulated sugar)
- 320 g plain flour (2 ½ cups all-purpose flour)
- 90 g chocolate chips (½ cup chocolate chips)
For the Topping:
- 2 tbsp granulated sugar
- 30 g chocolate chips (2 tbsp chocolate chips)
How to Make Soft Chocolate Chip Shortbread
Step 1: Prepare the Tin
Line an 8×8-inch square tin with parchment paper, ensuring the edges extend slightly for easy removal. Preheat your oven to 180°C (160°C fan)/350°F.
Step 2: Make the Dough
In a large mixing bowl, beat the softened butter and sugar together until light and creamy.
Gradually add the plain flour, mixing until just combined. Fold in the chocolate chips gently to distribute them evenly.
Step 3: Press the Dough into the Tin
Transfer the dough to the prepared tin and press it down evenly with a spatula or the back of a spoon. Sprinkle the top with the extra granulated sugar for a slight crunch.
Step 4: Add Extra Chocolate Chips
Scatter the remaining chocolate chips over the top of the dough, pressing them in gently.
Step 5: Bake the Shortbread
Bake in the preheated oven for 20–30 minutes, or until the edges are lightly golden. Avoid overbaking, as this can make the shortbread hard and crumbly.
Step 6: Cool and Slice
Allow the shortbread to cool completely in the tin before lifting it out using the parchment paper. Slice into squares or rectangles using a sharp knife.
Why This Shortbread is Perfect for Any Occasion
This soft chocolate chip shortbread is versatile enough for any event, from afternoon tea to holiday cookie trays. Its buttery texture and chocolatey flavour make it a crowd-pleaser every time.
Because it’s easy to make, it’s also a great recipe for gifting or whipping up when you need a last-minute bake.
Storage
Keep the shortbread in an airtight container for up to a week at room temperature, or freeze it for longer storage.
Serving Suggestions
For a festive twist, sprinkle the top with coloured sugar or swap the chocolate chips for red and green M&M’s or festive sprinkles.
Watch My Step-by-Step Video
Want to see how to make this shortbread? Watch my video tutorial on the Fitwaffle Kitchen YouTube channel.
Follow me on Instagram @fitwafflekitchen and @fitwaffle for more quick and delicious dessert ideas!
Why You’ll Keep Coming Back to This Recipe
This soft chocolate chip shortbread is a perfect example of how simple ingredients can create something truly special. Its buttery flavour and soft texture make it so delicious, you’ll want to bake it again and again.
Whether you’re sharing it with loved ones or making it as a gift, this shortbread is guaranteed to become a household favourite.
Other Recipes to Try
If you loved this recipe, check out these other buttery delights from Fitwaffle Kitchen:
- Air Fryer Small Batch Soft & Chewy Cookies: Amazing soft cookies with crisp, chewy edges, made in the air fryer!
- Air Fryer NYC Cookies: Thick, soft cookies with crisp edges and gooey centres, made small batch easily in the air fryer.
Soft Chocolate Chip Shortbread
Ingredients
For the Shortbread:
- 225 g unsalted butter softened (1 cup unsalted butter)
- 115 g granulated sugar ½ cup granulated sugar
- 320 g plain flour 2 ½ cups all-purpose flour
- 90 g chocolate chips ½ cup chocolate chips
For the Topping:
- 2 tbsp granulated sugar
- 30 g chocolate chips 2 tbsp chocolate chips
Instructions
Step 1: Prepare the Tin
- Line an 8x8-inch square tin with parchment paper, ensuring the edges extend slightly for easy removal. Preheat your oven to 180°C (160°C fan)/350°F.
Step 2: Make the Dough
- In a large mixing bowl, beat the softened butter and sugar together until light and creamy.
- Gradually add the plain flour, mixing until just combined. Fold in the chocolate chips gently to distribute them evenly.
Step 3: Press the Dough into the Tin
- Transfer the dough to the prepared tin and press it down evenly with a spatula or the back of a spoon. Sprinkle the top with the extra granulated sugar for a slight crunch.
Step 4: Add Extra Chocolate Chips
- Scatter the remaining chocolate chips over the top of the dough, pressing them in gently.
Step 5: Bake the Shortbread
- Bake in the preheated oven for 20–30 minutes, or until the edges are lightly golden. Avoid overbaking, as this can make the shortbread hard and crumbly.
Step 6: Cool and Slice
- Allow the shortbread to cool completely in the tin before lifting it out using the parchment paper. Slice into squares or rectangles using a sharp knife.
