Bready or Not Original: Big Batch Chocolate Chip Shortbread

Posted by on Jun 12, 2024 in Blog, Bready or Not, chocolate, cookies | 0 comments

Do you need a whole lot of cookies? This Big Batch Chocolate Chip Shortbread recipe has got you covered.

Bready or Not Original: Big Batch Chocolate Chip Shortbread

This recipe doubles my Pride O’ Scotland Shortbread Recipe (one of the first cookie recipes I ever called ‘mine’ back in my teens) and adds chocolate chips. I’ve reworked my basic shortbread recipe many ways over the years; check out versions with Cookie Butter, Lemon, and Chocolate Chip Espresso.

Bready or Not Original: Big Batch Chocolate Chip Shortbread

A few important things to mention here. Before the shortbread is baked, be sure to use a fork to poke holes over the top and then cut into the dough to form the shapes of the future cookies. Then, as soon as the pan is out of the oven, cut again along those lines. A lot of classic shortbread recipes produce cookies that are firm and soft, and if they are cut after being cooled, they may just fall apart.

Bready or Not Original: Big Batch Chocolate Chip Shortbread

Bready or Not Original: Big Batch Chocolate Chip Shortbread

Need a lot of cookies, without a lot of fuss? This recipe makes that easy, though the sheer quantity of dough requires some hands-on work!
Course: Dessert, Snack
Cuisine: British
Keyword: chocolate, cookies, shortbread
Author: Beth Cato


  • jelly roll pan (15x10x1)


  • 2 cups unsalted butter (4 sticks) softened
  • 2 egg yolks
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 4 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 1/2 teaspoon salt
  • 1 cup chocolate chips


  • Preheat oven at 375-degrees. Line jelly roll pan with foil and apply nonstick spray.
  • In a large bowl, beat together the butter, egg yolks, and vanilla. In another bowl, stir together the flour, sugar, and salt. Gradually add the dry ingredients to the wet. If using something like a KitchenAid, by the end, the thick dough will likely require setting the beater aside and using both hands. Distribute the chocolate chips throughout.
  • Press dough into prepared pan. Flatten evenly with palms. Prick surface all over with floured fork. Use a knife or bench knife to score the dough into finger-sized wedges.
  • Bake for at least 20 minutes; the tops should just be turning golden, with the middle set and dry. Remove from oven. Immediately cut again following slash marks.
  • Let shortbread cool. Cut again along slash marks. Use the foil to carefully lift the shortbread onto a cutting board to pull apart the pieces. Shortbread will keep in a sealed container for several days.


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