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Chocolate Chip Shortbread

I really love cookies with coffee - which doesn’t make me unique, I know. But I think shortbread or very buttery cookies go best with coffee - again, very unique point of view. These cookies highlight butter with a subtle touch of chocolate and a not so subtle touch of salt. They’re perfect with coffee, espresso martini, shot of tequila…whatever. 

2 ½ cups AP flour 

½ cup sugar 

½ tsp salt 

1 cup chocolate chips

2 sticks butter - room temp

Preheat your oven to 300 degrees. 

Mix together the dry ingredients in a bowl with your hands. Add the butter - you’ll have to work it into a dough, but keep at it, it will turn into a dough. If it never reaches the buttery dough consistency you can add a little bit of milk or water (about 1 TB) to help it get to the dough ball state. 

Scoop into 1 oz or TB sized balls and press down on your lined baking sheet. Sprinkle with sea salt. Bake for 20-27 minutes, or until the bottoms are lightly golden. They’ll seem under-baked but they’ll harden up and be glorious once they cool. 


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