Slice-and-Bake Chocolate Chip Shortbread Cookies

These slice-and-bake chocolate chip shortbread cookies are buttery, crisp, and loaded with rich chocolate flavor in every bite. Made with a simple shortbread dough and plenty of mini chocolate chips, these cookies are perfect for making ahead and baking whenever the craving strikes. The slice-and-bake method makes them incredibly convenient — no rolling or cutting shapes, just chill the dough, slice it into rounds, and bake. Whether you’re stocking your freezer for holiday baking, prepping for a party, or just want a quick homemade treat, this recipe is as easy as it is delicious.

What makes these cookies so irresistible is the combination of a delicate, melt-in-your-mouth shortbread texture with bursts of sweet chocolate throughout. The buttery base enhances the chocolate flavor, while a pinch of salt balances the sweetness. Because the dough can be made ahead of time and stored in the fridge or freezer, these cookies are a great option for busy bakers who still want that fresh-from-the-oven taste on demand. They also hold their shape beautifully, making them perfect for gifting or displaying on a dessert tray.

These make-ahead chocolate chip shortbread cookies are a must-have in any baker’s recipe collection. Pair them with coffee or tea for an afternoon snack, include them in a holiday cookie exchange, or package them in decorative bags for a thoughtful homemade gift. With their simple preparation, elegant look, and rich, buttery flavor, they’re sure to become one of your go-to cookie recipes year-round.

Slice-and-Bake Chocolate Chip Shortbread Cookies

Recipe by Sam

0.0 from 0 votes

Course: Dessert, Holidays, Sweets

Servings

24

servings

Prep time

1

hour 

15

minutes

Cooking time

15

minutes

Ingredients

• 1 cup unsalted butter, softened

• 2/3 cup confectioners sugar

• 1/2 teaspoon vanilla extract

• 2 cups AP flour

• 3/4 cup mini chocolate chips

Directions

• Combine the softened butter and sugar into a bowl. Beat with a mixer for 2 – 3 minutes until light and fluffy.
• Mix in the vanilla until thoroughly combined.
• Mix in the flour until just combined.
• Using a spoon or spatula, mix in the mini chocolate chips.
• Roll dough into an even log using plastic wrap, try to squish the ends to be as flat as possible. *See note below for alternate technique.**
• Refrigerate dough overnight (minimum 1-2 hours until firm.)
• When chilling period is over and you’re ready to bake, preheat the oven to 350 degrees F.
• Remove dough from plastic and cut into 1/4 inch thick slices. Transfer cookies to a parchment lined baking sheet spaced an inch apart, these don’t typically spread too much if chilled long enough.
• Bake for 15 minutes. Until just very lightly browned on the bottom.
• Allow to cool on the baking sheet for 5 minutes, then move to a wire cooling rack.

Notes

• If you’d prefer thin square cookies, or cut-outs, to round discs, follow this technique! Using quart size (or gallon if you have enough space) bags, add some dough to the bag and squish it flat. Continue to add until you get a flat sheet of dough that you can seal inside the bag, about 1/4 inch thick. Move to the refrigerator for the suggested chill time, then carefully remove the bag to cut out your cookies. The easiest way is to make a cut by a seam and tear the sides.
• If your cookies are burning, use an oven thermometer to be sure your oven isn’t running too hot. Adjust the temperature down to 12 minutes if you find these are coming out too dark, you can always leave them in another minute or two if needed!