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Homemade Chocolate Chip Shortbread Cookie Bars photo
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Chocolate Chip Shortbread Cookie Bars

These Chocolate Chip Shortbread Cookie Bars are buttery, sweet, and utterly irresistible! Perfect for any snack or dessert craving.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cookies, Easy
Servings: 12 servings

Ingredients

  • 1/2 cup unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour (6.75 oz)
  • 1/2 cup mini semisweet chocolate chips plus more for topping

Instructions

  • Step 1: Preheat the Oven - Begin by preheating your oven to 350°F (175°C). This will ensure that your cookie bars bake evenly.
  • Step 2: Prepare the Baking Pan - Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides.
  • Step 3: Cream the Butter and Sugar - In a mixing bowl, use a whisk to cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
  • Step 4: Add Egg and Extracts - Beat in the large egg, then add the vanilla and almond extracts, mixing until well incorporated.
  • Step 5: Combine Dry Ingredients - In a separate bowl, whisk together the all-purpose flour and kosher salt. Gradually add to the wet mixture, stirring gently until just combined.
  • Step 6: Fold in Chocolate Chips - Gently fold in the mini semisweet chocolate chips, reserving a few for topping.
  • Step 7: Transfer to Baking Pan - Spread the cookie dough evenly into the prepared baking pan, smoothing the top and sprinkling additional chocolate chips for topping.
  • Step 8: Bake - Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted comes out clean.
  • Step 9: Cool and Slice - Allow to cool completely in the pan, then lift out using parchment paper and slice into squares.

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • Baking pan
  • Parchment Paper

Notes

  • Store in an airtight container at room temperature for up to a week.
  • For longer storage, refrigerate for up to two weeks.
  • You can freeze the bars for up to three months; thaw overnight in the fridge.