Gluten-Free Chocolate Chip Shortbread Cookies
These Gluten-Free Chocolate Chip Shortbread Cookies are classy as hell. They’re the cookie equivalent to the perfect little black dress. They’ll never go out of style and will surpass decades of food trends.
When you’re choosing a cookie to pair with your morning cup of coffee or afternoon tea, these chocolate chip shortbread cookies will rise to the occasion. They’re perfect for dunking and won’t disappoint, bite after chocolate-chip infused bite.
You guys, these are oh-so buttery! I added a full teaspoon of kosher salt to the batter to give the cookies that addictive sweet and salty contrast the people crave these days.
Now, this recipe does involve a bit of rolling, but the rich, buttery, chocolate-infused result is definitely worth every bit of effort. Or, you could roll the dough into a log and give it the old slice and bake. They won’t be as pretty, but if you’re not worried about eating a sexy cookie, then looks really don’t matter, do they?
A bit of advice if you’re going to use the slice and bake method: make sure your dough isn’t rock hard. You will never get a knife through the chocolate chips without the dough chipping off the log and crumbling. Allow the dough to chill long enough in the fridge for your knife to glide easily through those chocolate-y chips, 30-45 minutes will do the trick.
For those of you that want sexy cookies, follow these tips:
- Divide the dough in half. Wrap each half in plastic wrap and flatten into a 2-inch disc.
- Refrigerate the dough for 30 minutes.
- Work with one disc of dough at a time, leaving the other in the fridge chill.
- Work the dough with your hands to warm the butter so it’s easier to handle and roll.
- Lightly dust your surface with gluten-free all-purpose flour. Roll the dough out to 1/8-inch thick. If the dough is cracking as you roll it out, it’s too cold. Work it with your hands a bit more to warm it up and try rolling it out again.
- Using a round cookie cutter, cut out the dough and place it on a parchment-lined baking sheet. You’ll have to use a bit of force to get through the chips. Bake for 15 minutes until lightly golden brown.
These Gluten-Free Chocolate Chip Shortbread Cookies make the perfect vessel for ice cream sandwiches. So there’s that. Do you require more convincing… I didn’t think so. Enjoy them with a scoop or two of Toasted Coconut Ice Cream.
Gluten-Free Chocolate Chip Shortbread Cookies
Yield: 20-22 cookies
Total Time: 1 hour 45 minutes
Prep Time: 1 hour 30 minutes
Cook Time: 15-18 minutes
- 2 sticks unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon vanilla extract
- 2 cups gluten-free all-purpose flour (I used Bob’s Red Mill Gluten-Free 1 to 1)
- 1 teaspoon kosher salt
- 3/4 cup semi-sweet chocolate chips
- In a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, vanilla bean paste, and vanilla extract until light in color, about 1 minute.
- Scrape down the sides of the bowl. With the mixer on low, add the flour and salt. Beat until just combined. Add the chocolate chips and mix to blend.
- If you’re rolling out the dough, divide the dough in half and wrap each half in plastic wrap. Flatten each ball of dough into a 2-inch thick disc. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Remove the dough from the refrigerator and work the dough with your hands to warm the butter so it’s easier to handle and roll. Lightly dust your surface with gluten-free all-purpose flour. Roll the dough out to 1/4-inch thick. If the dough is cracking as you roll it out, it’s too cold. Work it a bit more to warm it up and try rolling it out again. Using a round cookie cutter, cut out the dough and place it on a parchment-lined baking sheet. You’ll have to use a bit of force to get through the chips. Place the cookies on the parchment-lined baking sheet 2 inches apart. Bake for 15 minutes, or until lightly golden brown.
- If you’re doing the slice and bake method, roll the dough into a 3-inch round log. Wrap the log in plastic wrap and refrigerate for 30-45 minutes. Using a serrated knife, carefully slice 1/4-inch thick rounds. Place the cookies on the parchment-lined baking sheet 2 inches apart. Bake for 15 minutes, or until lightly golden brown.
- Cool the cookies completely before storing in an airtight container. The cookies will stay fresh for up to 5 days.
- If you don’t have vanilla bean paste, substitute 1 and 1/2 teaspoons vanilla extract.
- I use Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour. When baking with gluten-free flour blends, be sure to choose a blend with xanthum gum. It helps prevent spreading.