Grammy's Kitchen · Shortbread · Chocolate Chip Shortbread Cookies
One of 67 shortbread recipes we measured
86 cooks on thestayathomechef.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 95% | 86% |
| total sugar | 56% | 56% |
| salt | 0% | 1% |
| mix-ins | 148% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1 cup butter (softened) |
| 133 g | 2/3 cup powdered sugar |
| 2 g | 1/2 teaspoon vanilla extract |
| 240 g | 2 cups all-purpose flour |
| 128 g | 3/4 cup mini chocolate chips |
| 227 g | 8 ounces chocolate melting wafers (or semi-sweet chocolate chips) |
Method: 6 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Loved this recipe. I had a new Wilton cookie cutter that cuts three rectangles at a time that I wanted to try. I am frequently dipping cookies, pretzels, candy Easter eggs in chocolate and have a suggestion there. For cookies I find that I like the stronge” — a cook, 5.0★
“Omg. Finally!!! I made two other shortbread recipes and the cookies tasted too floury… this was my final attempt at making them and am I ever glad I didn’t give up!!! As I was mixing - you could already tell the difference in the dough consistency. These are” — a cook, 5.0★