Name: Chocolate Chip Shortbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: 8 tablespoons (4 ounces) unsalted butter, softened; 1/2 cup powdered sugar; 2 tablespoons honey; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 3/4 teaspoon fine sea salt; 1/2 cup mini chocolate chips

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If you have room in your Christmas cookie box for these skinny sticks, you will love these. A small amount of honey in these Chocolate Chip Shortbread give them a graham cracker flavor and the perfect snap and crumble.

Chocolate chip shortbread sticks in fingers.

I came to shortbread late in life. This was because I was first swayed by chocolate sugar cookies and peanut butter chocolate chip cookies. I can’t believe I skipped over these rich crumbly little cookies!

Those that already love shortbread bars, please note that this specific recipe is special because I add 2 tablespoons of honey to the batter. This sticky addition makes the edges of the cookie slightly more crisp, and gives a graham cracker-like taste to the shortbread sticks. Plus, we’re using powdered sugar instead of regular sugar for more tender, crumbly cookies!

Stack of chocolate chip shortbread cookies in sticks or bars.

Shortbread bars look unassuming. They look plain and one-note. However, if you use the right butter (high quality), a higher than normal amount of salt, and aren’t afraid to bake until golden brown, you will be surprised at how complex they taste!

Ingredients

Bowl of flour, honey, vanilla, and stick of butter on kitchen counter.

Butter. One stick (4 ounces) of unsalted butter that has been softened to room temperature on the counter for at least 60 minutes.
Powdered Sugar. Instead of granulated sugar, we’re using 1/2 cup of powdered sugar. This makes the shortbread crumbly and more delicate.
Honey. Two tablespoons of any variety of honey. It’s best to coat your measuring spoon with a small amount of oil so that the honey slides right out.
Vanilla. Use your best vanilla extract for this recipe, because the flavor really shines. One teaspoon of Bourbon vanilla is my choice, or an equal amount of vanilla bean paste.
Flour. One cup of all-purpose flour.
Salt. Yes, 3/4 teaspoon is the right amount. It seems like a lot of salt, but it balances the sweetness.
Mini Chocolate Chips. Yes, you really must use the mini chocolate chips here. The regular size chips will make these too difficult to cut. An alternative would be chopping a chocolate bar finely. If you love chocolate, try my Chocolate Shortbread Recipe.

How to Make Chocolate Chip Shortbread Bars

First, preheat the oven to 350-degrees Fahrenheit, and have ready an 8 or 9-inch square pan. Please note that a 9-inch pan will make the cookies bake faster, so keep an eye on them in the oven! If your pan isn’t nonstick, line it in one direction with a piece of parchment paper.

Bowl with a stick of butter, powdered sugar, and honey in it.

Bowl with creamed butter and a splash of brown vanilla on top.

Combine the stick of softened butter, 2 tablespoons of honey and 1/2 cup powdered sugar. Beat with an electric mixer until fluffy.

Add the one teaspoon of vanilla extract, and beat again to combine.

Mixing bowl with creamed butter and powdered sugar on top.

Pale yellow batter with mini chocolate chips on top.

Sprinkle the one cup of flour and 3/4 teaspoon of salt evenly over the top of the batter, and beat again just until combine. It will be very crumbly if your butter isn’t soft enough.

Stir in the 1/2 cup of mini chocolate chips by hand.

Raw dough in a square 8-inch pan before being baked.

Golden brown chocolate chip cookie bars in a square pan.

Press the dough flat into the prepared pan, using floured fingers to help you.

Bake for 20-25 minutes, or until the edges are very golden brown. Do not be afraid of a lot of color on these chocolate chip shortbread cookies. Let cool for 5 minutes, remove from pan, slice and serve.