Chocolate chip shortbread biscuits

Stephanie Couch from 'A Cornish Mum' shares her recipe for the perfect chocolate chip shortbread. These are her go to at Christmas time with a hot chocolate, but work perfectly year-round.

Cakes and bakes
Shortbread image
  • Preparation time 30 minutes (prep. time)
  • Serves The whole family


220g unsalted butter

220g plain flour

110g chocolate chips (your choice of milk, white and/or dark)

110g caster sugar

50g granulated sugar

1/4 tsp salt


  1. Sieve the flour in to a bowl, and sprinkle in the salt. Use a separate bowl to cream the butter and sugars together. It makes for a smoother consistency if you pop the butter (minus the metallic wrapper) in to the microwave for 20 seconds to soften it first.

    They will be creamed enough when they make a smooth, fluffy mixture.

    Cream the butter and sugar
    Cream butter and sugar in a mixing bowl
    Cream the butter and sugar
  2. Gradually add the flour to the creamed mixture and stir it all together. Once your mixture is again looking mostly smooth, pour in your chocolate chips. You could also add chopped nuts, hazelnuts, or even raisins for a slightly healthier version.

    Add the chocolate chips
    Adding the chocolate chips
    Add the chocolate chips

  3. Pop your mixture in to the fridge for around ten minutes if you have the time, this will make for a less sticky and more manageable mixture.
    Tip: If you forget the mixture is in the fridge, it will go hard but don’t panic. A small dribble of warm water around the top and a good stir should be enough to revive the mixture.
    Use your hands to roll your dough into small balls to pop on an ungreased baking tray. These biscuits really do spread, so put them around 4cm away from each other at least. You could also make a giant biscuit if you wanted, maybe Father Christmas wants to share with Rudolph this year?

    Make sure you space out the dough
    Balls of biscuit odugh
    Make sure you space out the dough

  4. Cook at 150 C for around 15 minutes, but do watch them as depending on your oven they may cook more quickly or more slowly. You will know they are ready when the edges brown. Let them cool before moving them, as this recipe makes a very tasty crumbly, melt in your mouth biscuit.
    Tip: If you want shaped biscuits, by using cutters similar to the ones in the top photo, then the best way to do this is to make large cookies and use the cutters to cut the shapes whilst they are still warm out of the oven and more pliable. Don’t move the cut cookies until they cool though, as they will be stronger then and less prone to breakages.
    The excess bits of biscuits won’t go to waste – you can use them to make a biscuit base for a cheesecake or other dessert.
    Finally, enjoy with a hit chocolate for a truly decadent treat.