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Chocolate Chip Shortbread Cookie

Updated: Dec 18, 2022

I grew up on this super simple 'cookie', and my kids are now doing the same. The best part is its SO easy and requires minimal cleanup. A simple twist on the traditional chocolate chip cookie, without all the scooping.

I normally do the 'cookie brittle' option {see notes below}, however this springform pan version is a fun option once in awhile.

You can easily change up this recipe with M&M's, crushed heath, sprinkles.... use your imagination!



  • 1 cup butter, softened

  • 1 cup white sugar

  • 2 teaspoons vanilla

  • 2 cups flour

  • 1 teaspoon salt

  • 3/4 cup chocolate chips, plus more for sprinkling

Mix it up

  1. Cream butter and sugar for 3-5 minutes. Add Vanilla, mix another minute or two.

  2. In a separate bowl, whisk together flour and salt. Add to butter mixture and beat on low until just combined. Add chocolate chips, mix until evenly distributed.

  3. Press evenly into 11 inch springform pan. If you don't have a springform pan you can just press on a cookie sheet roughly 1/4 inch thick or any desired thickness.

  4. Bake until lightly golden brown at 375 degrees. The 11 inch springform pan takes about 20 minutes.

  5. Allow to mostly cool before cutting and devouring.


Change it up:

This recipe is easily converted to 'cookie brittle'. Bake a bit longer, only a minute or two. Allow to cool, then break apart with hands.


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