I love giving these Chocolate Chip Shortbread Logs as holiday treats to our neighbors. They are simple and yet cute and festive. They can be dressed up with melted chocolate and sprinkles for specific holidays or simply sprinkled with finely chopped pecans.
The ingredient list for shortbread cookies is short and sweet. They only require a few simple ingredients to create a dense cookie. Unlike sugar type cookies, shortbread cookies do not use a leavening agent which is what typically creates that soft, chewy cookie.
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All-purpose flour All purpose flour is the typical flour used when baking cookies.
Unsalted Butter Butter in shortbread cookies is used as a binding agent to make the cookies moldable. Butter also has a high fat percentage which is needed to create the melt in your mouth consistency.
Granulated sugar Sugar gives the cookies some sweetness, while also giving them some viscosity.
Egg The single egg acts as an emulsifier, helping to bind the ingredients together.
Salt As you know salt can be used as a flavor enhancer and tenderizer. In this recipe salt is used to help the flour bind, and draws out moisture creating a tighter/elastic dough.
Vanilla Vanilla helps to create the buttery light sweet, crave-worthy cookie.
Miniature Semi-sweet chocolate chips These of course are added for our sweet tooth and chocolate cravings.
Almond bark or chocolate for melting Again…sweet tooth and yummy chocolate cravings.
- Cream the butter, sugar, egg, and vanilla together in the mixer.
- Gradually add in the flour and salt.
- Remove the bowl from the mixer and fold in the miniature chocolate chips.
- Roll into 2 x 1/2 inch logs and place on sprayed cookie sheet, parchment paper lined cookie sheet, or on a silicone mat on your cookie sheet.
BAKING AND COMPLETING
- Bake in preheated oven at 350 degrees for 12 – 15 minutes until slightly gold or it will be too dry and crumbly.
- Cool completely and melt your chocolate.
- Dunk half of the log in the chocolate, drizzle with another color of chocolate, add finely chopped pecans or sprinkles if desired.
PRO TIPS You can replace the egg with a 1/4 c of applesauce or 1/4 c of plain or vanilla yogurt in this recipe. You do not want to melt the butter before adding it to the recipe. Having cold butter helps to keep the dough from spreading during baking. You can chill your dough before baking as well. Once the cookies are baked and cooled the fun begins with dunking them in chocolate and decorating them. I like to dunk them in either almond bark or white chocolate and then drizzle over that with the other chocolate. You can dunk them and sprinkle your favorite finely chopped nut on top or sprinkles.
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FOR MORE GREAT COOKIE RECIPES CHECK THESE OUT: Strawberry cake box cookies Molasses thumbprint cookie Monster cookies
Chocolate chip shortbread cookie logs
- 1 Stand mixer or bowl and hand mixer
- 1 or 2 cookie sheets
- cooking spray, parchment paper, or silicone mat
- 2 c flour
- 1 c butter, softened
- 1 egg
- 6 oz miniature semi-sweet chocolate chips
- 1½ tsp vanilla
- ½ tsp salt
- Almond bark or melting choc. of your choice
- ½ c pecans, finely chopped
- sprinkles of your choice
- Preheat the oven to 350°
- Cream butter, egg, sugar, and vanilla in the mixer.
- Gradually add in the flour and salt.
- Fold in the miniature semi-sweet chocolate chips.
- Form into cookie logs approximately 2 x 1/2 inches.
- Bake at 350° for 12 – 15 minutes and cool completely.
- Melt your almond bark or chocolate of your choice and dip half of the cookie log in the chocolate and cool on wax paper.
- If desired sprinkle with finely diced pecans and/or sprinkles while the chocolate is still wet.