Chocolate Chip Shortbread Recipe | Vegetarian Times Skip to main content

Chocolate Chip Shortbread

Rich, buttery shortbread is an ideal holiday cookie option because it keeps well and is sturdy enough to pack into gift baskets or send to faraway friends and family. For party preparation, either premeasure ingredients and combine on-site, or make the dough, press into the pan, and bake when you arrive.



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3 ⅔ cups all-purpose flour
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½ cup cornstarch
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½ tsp. salt
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1 lb. (4 sticks) butter, softened
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1 cup sugar
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⅓ cup real maple syrup
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1 tsp. vanilla extract
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1½ cups mini chocolate chips, divided


1. Preheat oven to 325°F. Whisk together flour, cornstarch, and salt in large bowl, and set aside. Beat butter, sugar, maple syrup, and vanilla extract with electric mixer 4 minutes, or until light and fluffy. Add flour mixture and mix until combined. Stir in ½ cup chocolate chips.

2. Transfer dough to 15- x 11-inch ungreased jelly-roll pan. Press dough smooth with fingers, and prick all over with fork. Bake 35 minutes, or until edges just begin to brown and dough looks slightly firm. Remove from oven and, using thin knife, cut shortbread into approximately 3- x 1-inch pieces in pan. (First cut 4 3-inch rows lengthwise; then cut 1-inch pieces crosswise.) Allow shortbread to cool completely in pan on wire rack.

3. Meanwhile, melt remaining 1 cup chocolate chips in top of double boiler on low heat, or melt in glass bowl in microwave 30 seconds to1 minute. Spread melted chocolate onto shortbread, spreading almost to edges. Refrigerate 15 to 20 minutes to allow chocolate topping to set. Break apart, and serve.

Nutrition Information: 

1 g
Total Fat: 
7.5 g
Saturated Fat: 
4.5 g
14 g
16 mg
64 mg
1 g
7 g
Makes 60 cookies

Comments on this Recipe

For the traditional melt in your mouth shortbread use pastry flour instead. You may need to adjust the flour you add (more instead of less) but adjust as needed I would think. I'm going to test out a bunch using the pastry flour and agave syrup as substitutes today! You can't really go wrong wtih taste if you are smothering chocolate over the top :)

These were the first cookies to go at my family's holiday gathering. They are easy to make and go great with a cup of coffee. Great to take to any party since they can be made a day or two in advance.

I have all ingredients handy and I am going to try this recipe today!

Friends brought these cookies when they came to visit for the holidays and my husband and I devoured them. They're wonderful!

Instead of vanilla extract, how about peppermint extract?

Has anyone tried it with Earth Balance sticks? I'd love to veganize it!

Anonymous, they're in the oven now, made with Earth Balance! I'll let you know how they turn out. (An hour later) Well... They're definitely good, but they're not as crumbly as I remember shortbread cookies being (this is my memory from 7 or 8 years ago). I had my mum try them, too, and she said they don't melt in your mouth like "regular" shortbread cookies do. Boo. Tasty all the same :)

These are amazing!!! Try it with whole wheat flour to make them healthier and tastier.

Is it possible to use, say, agave syrup instead of maple?

In a bowl crush one graham cceakrr, add one container of Dannon Light Banana Cream yogurt, and top with banana slices. It tastes like banana cream pie. Yum. You can substitute any flavor yogurt and fruit.