• 12 tbsp (1 & 1/2 sticks) butter, room temp
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla
  • 1 3/4 cups all purpose flour
  • 1/4 tsp kosher salt


Make sure the butter is room temperature


Cream together the butter and sugar until light and fluffy, about 3 minutes. Mix in the vanilla.

In a separate bowl, whisk or sift together the flour and salt.

Add the flour and salt to the butter mixture. Mix on low speed until it comes together into a dough. Add the chocolate chips and mix in.

Roll the dough into a log about 2 inches in diameter (roll it wider or skinnier depending on how big you want your cookies). Roll the log in some wax paper.

Chill in the fridge for at least 1 hour.

Preheat the oven to 350F and line a sheet pan with parchment paper.

Slice the log into 1/4 inch slices. Place the slices on the sheet. They don’t spread much, so they can be pretty close together.

Bake for 10-13 minutes, or until the edges are just starting to brown.

Remove from the pan and cool to room temp.

For flakier shortbread substitute cornstarch for some of the flour. It really lightens the dough tremendously, also sift the flour and cornstarch together. I'd start at 25% and go from there.