Chocolate Chip Shortbread

chocolate chip shortbread-2

I have been miserably nursing a bad cold that unsurprisingly, never actually went away for last few months. On and off, it comes like an uninvited guest, but most days I persevered. Dealing with patients on daily basis needs some mighty motivation and ┬áneedless to say the much awaited holiday baking has been pushed aside. I’d rather be sipping soups or instant noodles whilst letting the rest of family dine on their proper course meals.

chocolate chip shortbread-4

But last week, I craved cookies. Proper buttery shortbread that I used to get from my old corner shop, on the way back from work. Perhaps it reminded me of summers long gone, or the chirpy days of walking down the meadows full of lavender bushes. So i started baking. I dreamt of cosy afternoons sipping milk and reading story books with woolly socks. Whilst the butter was being churned, all the flavours were flying over my head. Lavender? Lemon? Good ol’ vanilla?


chocolate chip shortbread


Finally chocolate chips it was, in keeping with the Lil Baker’s flavour-of-the-month. The cookies turned out delicious, crumbly melt-int-the-mouth goodness that also marked the start of my holiday baking. No, we don’t celebrate Christmas but I love this time of the year where baking is in its full-on spirit thanks to school holidays, indulgent recipes, long weekends and end of the year.

My cold and chest infection are no better, but I’d rather be popping these shortbreads than amoxicillin yet again !

chocolate chip shortbread-3


So what have u baked so far?

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Chocolate Chip Shortbread

Prep Time: 20 minutes

Total Time: 40 minutes

Yield: just over 2 dozen cookies, depending on cutter used

Easy chocolate chip shortbread for festive baking or everyday treat.


  • 220g unsalted butter
  • 110 g icing sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 150g chocolate chips
  • 1 tbsp milk powder
  • 400 g plain flour
  • 1/2 tsp sea salt


  1. Cream the butter and sugar until almost pale and fluffy.
  2. Add the egg and vanilla extract, beat for just another minute to combine.
  3. Sift in the plain flour, milk powder and salt together.
  4. Tip in the chocolate chips and form a dough.
  5. Roll the dough to 1/2 inch thickness and chill for 30 minutes.
  6. Cut out using your favourite cutters.
  7. Bake the cookies for 15-18 minutes at 160C until just golden.
  8. Cool the cookies on wire rack and store in airtight container.


Please feel free to omit the chocolate chips and swap with your favourite flavours such as peppermint, sprinkles, lemon rind or even cocoa powder.


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