Chocolate Chip Shortbread Cookie Bars

I was debating about sharing this recipe or not because I’m not in love with how the photos turned out. By the time I got around to uploading and editing them, I wasn’t able to take more because all of the cookies were gone—they were just too good to wait! However, I’m probably my own worst critic and this recipe was too tasty not to share with you. We had a lot of butter left in our fridge before moving, so I figured shortbread cookies would be the best way to use it up! Classic shortbread is one of my favorite cookies and it doesn’t hurt to add chocolate! I made the basic dough and added mini chocolate chips. Then after the cookies were baked, cooled and cut I dipped one end of the bar into melted chocolate. The more the merrier, right? ;) I really like how thick and moist these turned out. They would be a fun recipe for the holidays if you add festive sprinkles on top of the chocolate!


Print Recipe
Chocolate Chip Shortbread Bars
Servings
20 cookies
Ingredients
Servings
20 cookies
Ingredients
Instructions
  1. Preheat oven to 375F. Line a 9" x 13" pan with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the flour, sugar and salt. Cube the softened butter and add to the flour mixture along with the vanilla extract. Use a pastry blender (or your hands) to mix until combined. Stir in the chocolate chips
  3. Evenly press batter into the prepared pan. Bake for 18 – 23 minutes, until the edges are just starting to turn golden. Let cool in pan for a few minutes, then transfer to a wire rack to cool completely. Once cooled, place on a cutting board and trim off the edges.
  4. Line a baking sheet with parchment paper and set aside. In a medium microwave-safe bowl, melt the chocolate chips stirring every 30 seconds until smooth. Dip one end of the cookie bars into the chocolate, shake off the excess and place on the prepared baking sheet to harden. Repeat until all cookies are dipped, then place in refrigerator until chocolate is solid.