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Bakery Shortbread With Chocolate Chips

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“Remember those big-as-your-face, tender-crumbly, buttery sweet bakery cookies studded with chocolate chips? This recipe gets pretty close. Feel free to substitute sprinkles (or jimmies) or colored sugar for the chips. Adapted from by Yvonne Ruperti”
12 4-inch cookies

Ingredients Nutrition


  1. Your butter needs to be REALLY soft - at least 3 hours at room temperature. Beat the butter with the sugar, salt and vanilla until creamy-smooth.
  2. Whisk or sift the flour and cornstarch to combine. Add to butter by thirds, stirring until completely combined.
  3. Place dough on a sheet of plastic wrap. Form into a log 2-3" wide and 8-9" long. Wrap tightly, and roll the plastic on the counter to form a tight, compact shape. Freeze until mostly firm, 20-30 minutes.
  4. Meanwhile, preheat oven to 350°F.
  5. Pour chocolate chips onto a plate. Slice firm cookie dough into 1/4" slices. Press one side of each slice into chips and place on a parchment-lined cookie sheet, chocolate chips facing up. Leave 2" between cookies (they will spread).
  6. Bake in preheated oven 18-20 minutes, until the edges are just beginning to brown. Cool on pan 5 minutes, then transfer to wire rack until completely cooled.

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