Description
These Chocolate Chip Shortbread Cookie Bars are a buttery, crumbly, and melt-in-your-mouth treat made with just six pantry staples. Quick to prepare, they feature golden crisp edges and a soft, tender center.
Ingredients
1 cup (225g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1 tsp vanilla extract
2 cups (250g) all-purpose flour
1/4 tsp salt
1 cup (175g) chocolate chips (semisweet or milk chocolate)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Cream the softened butter and sugar in a large bowl until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until the dough becomes crumbly but holds when pressed.
- Gently fold in the chocolate chips.
- Press the dough evenly into the prepared pan and smooth the top.
- Bake for 25 to 30 minutes, or until the edges are lightly golden.
- Cool completely in the pan on a wire rack.
- Use the parchment overhang to lift the bars out and slice into squares or bars.
Notes
Add ½ teaspoon of cinnamon or sprinkle flaky sea salt on top before baking for extra flavor.
Mix in white chocolate chips or chopped nuts for variation.
Use mini chocolate chips for more even distribution.
Store in an airtight container at room temperature for up to a week.
Microwave for 10 seconds to soften before eating.
Freeze individually or in layers with parchment in a freezer-safe container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 10g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
