Chocolate Chip Shortbread Cookie Bars
Indulging in the sweet embrace of baked goods can feel like a warm hug, especially when those treats are as delightful as Chocolate Chip Shortbread Cookie Bars. These bars combine the rich buttery goodness of shortbread with the irresistible charm of chocolate chips, making them the perfect dessert for any occasion. Whether you’re hosting a gathering, looking to treat yourself, or packing a special snack for a friend, these cookie bars will surely satisfy your cravings.
Reasons to Love Chocolate Chip Shortbread Cookie Bars
There are countless reasons to fall head over heels for these Chocolate Chip Shortbread Cookie Bars. Here are just a few:
- Easy to Make: With just a handful of ingredients, these cookie bars come together in no time. Perfect for beginners and seasoned bakers alike!
- Buttery Flavor: The rich, buttery taste of shortbread is elevated by the sweetness of chocolate chips, creating a delightful contrast.
- Versatile Treat: Enjoy them as a dessert, an afternoon snack, or even a sweet addition to your breakfast.
- Make Ahead: These cookie bars can easily be made ahead of time and stored for later, making them a convenient option for busy weeks.
What We’re Using
To create these heavenly Chocolate Chip Shortbread Cookie Bars, you’ll need the following ingredients:
- 1/2 cup (1 stick) unsalted butter: Make sure it’s at room temperature for easy mixing.
- 3/4 cup granulated sugar: This adds just the right amount of sweetness.
- 1 large egg: A binding agent that helps hold everything together.
- 1 teaspoon pure vanilla extract or vanilla bean paste: For that warm, aromatic flavor.
- 1/4 teaspoon almond extract: A subtle hint of almond that complements the chocolate beautifully.
- 1/2 teaspoon kosher salt: Balances the sweetness and enhances the flavors.
- 1 1/2 cups (6.75 oz) all-purpose flour: The foundation of our cookie bars.
- 1/2 cup mini semisweet chocolate chips: Plus more for topping, because you can never have too much chocolate!
Gear Up: What to Grab
Before diving into baking, here’s a quick list of what you’ll need:
- Mixing Bowls: A large bowl for combining ingredients and a smaller one for mixing wet ingredients.
- Measuring Cups and Spoons: Precision is key in baking!
- Spatula: For mixing and spreading the batter.
- Baking Pan (9×9 inches): A square pan works perfectly for these cookie bars.
- Parchment Paper: Optional, but it helps with easy removal and cleanup.
Make Chocolate Chip Shortbread Cookie Bars: A Simple Method
Ready to make your own Chocolate Chip Shortbread Cookie Bars? Follow these simple steps for a guaranteed success:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures even baking and a perfect texture.
Step 2: Prepare the Baking Pan
Grease your 9×9-inch baking pan or line it with parchment paper for easy removal later.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream together the room-temperature unsalted butter and granulated sugar until the mixture is light and fluffy. This typically takes about 2-3 minutes using an electric mixer on medium speed.
Step 4: Add the Egg and Extracts
Add the large egg, pure vanilla extract, and almond extract to the creamed mixture. Mix until well combined.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and kosher salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Step 6: Fold in Chocolate Chips
Gently fold in the mini semisweet chocolate chips, reserving a few to sprinkle on top later.
Step 7: Spread the Batter in the Pan
Spread the batter evenly in the prepared baking pan using a spatula. Make sure to smooth the top for even baking.
Step 8: Bake
Bake in the preheated oven for 25-30 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
Step 9: Cool and Cut
Once baked, remove from the oven and let the bars cool in the pan for 10-15 minutes. Then, transfer them to a wire rack to cool completely before cutting into squares or bars. Don’t forget to sprinkle the reserved chocolate chips on top while still warm!
Substitutions by Diet
If you have dietary restrictions or preferences, here are some great substitutions you can try:
- Dairy-Free: Use vegan butter or coconut oil in place of unsalted butter.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Lower Sugar: You can reduce the sugar to 1/2 cup for a less sweet version.
- Vegan: Use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) instead of an egg and replace butter with vegan alternatives.
Recipe Notes & Chef’s Commentary
These Chocolate Chip Shortbread Cookie Bars are incredibly versatile. Feel free to experiment with different mix-ins like nuts, dried fruits, or even other types of chocolate. They also freeze beautifully, so you can always have a sweet treat on hand! Just make sure to wrap them tightly in plastic wrap or foil before freezing.
- For a fun twist, try adding a sprinkle of sea salt on top before baking for a sweet and salty combination.
- Be cautious not to overmix once you add the flour. This will keep your cookie bars tender.
- Letting the bars cool completely before cutting will make for cleaner slices.
Best Ways to Store
To keep your Chocolate Chip Shortbread Cookie Bars fresh, follow these storage tips:
- Room Temperature: Store in an airtight container at room temperature for up to 5 days.
- Refrigerator: For longer freshness, store in the fridge for up to a week.
- Freezer: Wrap individual bars in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature before enjoying.
Your Top Questions
Can I use regular chocolate chips instead of mini chocolate chips?
Absolutely! Regular chocolate chips will work just fine; however, mini chips tend to distribute more evenly throughout the bars, giving you a delightful chocolate experience in every bite.
What if I don’t have almond extract?
If you don’t have almond extract, you can simply omit it or substitute it with an extra teaspoon of vanilla extract. The flavor will still be delicious!
Can I add nuts to the cookie bars?
Yes! Chopped nuts such as walnuts or pecans can be added for extra texture and flavor. Just fold them in along with the chocolate chips.
How thick should the batter be when I spread it in the pan?
The batter will be thick but spreadable. You want it to hold its shape slightly, so just use your spatula to spread it evenly across the pan without worrying too much about perfection!
What to Make After This
If you enjoyed making Chocolate Chip Shortbread Cookie Bars, here are a few more recipes you might love:
- Chewy Oatmeal Chocolate Chip Cookies
- Classic Brownies
- Peanut Butter Cookie Bars
- Lemon Shortbread Cookies
Save & Share
If you loved these Chocolate Chip Shortbread Cookie Bars, don’t forget to share the recipe with your friends and family! Tag us on social media and let us know how your bars turned out. Happy baking!
Chocolate Chip Shortbread Cookie Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) for even baking.
- Grease your 9x9-inch baking pan or line it with parchment paper.
- Cream together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, and almond extract, mixing until well combined.
- In a separate bowl, whisk together flour and salt, then gradually add to the wet ingredients.
- Fold in the chocolate chips, reserving some for topping.
- Spread the batter evenly in the pan and smooth the top.
- Bake for 25-30 minutes, until edges are golden and a toothpick comes out clean.
- Cool in the pan for 10-15 minutes, then transfer to a wire rack and cool completely before cutting.
Notes
- For a sweet and salty twist, sprinkle sea salt on top before baking.
- Don’t overmix after adding flour to keep bars tender.
- Allow bars to cool completely before cutting for cleaner slices.
