I’ve been on such a shortbread kick lately! I bake a lot of super rich desserts but there’s something about a simple, buttery shortbread that I just love. Shortbread is a classic for a reason!

I used finely chopped Ghirardelli baking chocolate for this recipe. You want high quality semi-sweet or bittersweet chocolate if you love an extra dark cookie.

You do need to chill this dough so plan accordingly! You can even chill it overnight if need be.

The slice-and-bake aspect of this cookie is also quite fun. Plus you don’t need fancy equipment or a stand mixer for this recipe and it makes quite a lot of cookies – easily 3 dozen.

Since this cookie isn’t too rich or too sweet, it’s a fabulous complement to a cup of hot chocolate and to serve as part of a dessert spread at a party.

Chocolate Chip Shortbread Cookies

12 Tbsp unsalted butter, at room temperature
2/3 cup dark brown sugar
1 egg, at room temperature
1 tsp vanilla extract
2 cups + 2 Tbsp all-purpose flour
1/4 tsp salt
4 oz semi-sweet baking chocolate, finely chopped
1 Tbsp milk
Coarse sugar for rolling

1. In a stand mixer, beat butter until smooth and creamy. Add brown sugar and beat on medium speed until well incorporated. Beat in egg and vanilla, then scrape down the sides of the bowl.
2. Slowly mix in flour and salt. Mix in chopped chocolate and milk. Divide the cookie dough in half and roll into two logs. Wrap in plastic wrap and refrigerate for 4 hours or overnight.
3. When ready to bake, preheat the oven to 350 degrees Fahrenheit. Roll logs in coarse sugar, then slice into about 34-36 cookies. Place two inches apart on cookie sheets and bake for 10-12 minutes or until starting to brown around the edges. Cool five minutes on the sheet before transferring to a cooling rack.