Mini Chocolate Chip Shortbread Bars
This post may contain affiliate links. Please read my disclosure policy.
These Mini Chocolate Chip Shortbread Bars are made with just six ingredients! They’re crumbly, buttery and filled with chocolate in each bite!
Shortbread is probably the easiest cookie you will ever make. It takes just 10 minutes to make, only has six ingredients and zero chill time! But don’t let the ease of this cookie fool you because they taste incredible! They’re crumbly yet still tender, full of butter and vanilla flavor and packed with mini chocolate chips.
Why Is Shortbread called Shortbread?
Shortbread gets its name from its crumbly texture which is a result of the dough’s high fat content. The traditional ratio for shortbread is 1:2:3 (one part sugar to two parts butter to three parts flour).
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt later on. Do not use cold or melted butter.
Granulated sugar – sweetens cookies.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Mini Chocolate Chip Shortbread Bars
1. In a small bowl whisk all-purpose flour and salt. Set aside.
2. Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar until light and fluffy then add the vanilla extract.
3. Add the dry ingredients all at once then mix on low speed until almost combined. Add the mini chocolate chips and mix until combined.
4. Press the shortbread dough into the prepared 8×8 inch pan using the back of a measuring cup to smooth it out.
5. Bake the shortbread at 350°F for 25 minutes or until the edges just begin to brown.
6. Allow shortbread to cool completely on a wire rack then cut into 10 even rectangles. Store Mini Chocolate Chip Shortbread Bars in an airtight container for up to a week at room temperature.
Pro Tips For Shortbread Bars
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Mini Chocolate Chip Shortbread Bars
Equipment
- Stand mixer or hand mixer
- 8×8 inch pan
Ingredients
- 150 g (1 1/4 cups) all-purpose flour
- ½ tsp salt
- 113 g (1/2 cup) unsalted butter, softened
- 50 g (1/4 cup) granulated sugar
- 1 tsp vanilla extract
- 75 g (1/3 cup) mini chocolate chips
Instructions
- Preheat oven to 350°F. Grease an 8×8 pan and line with parchment paper.
- In a small bowl whisk all-purpose flour and salt. Set aside.
- Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar until light and fluffy then add the vanilla extract.
- Add the dry ingredients all at once then mix on low speed until almost combined. Add the mini chocolate chips and mix until combined.
- Press the shortbread dough into the prepared 8×8 inch pan using the back of a measuring cup to smooth it out.
- Bake the shortbread for 25 minutes or until the edges just begin to brown.
- Allow shortbread to cool completely on a wire rack then cut into 10 even rectangles.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
- Store Mini Chocolate Chip Shortbread Bars in an airtight container for up to a week at room temperature.
