Mary Berry Chocolate Chip Shortbread

Right, I’ll be honest with you — I used to murder shortbread. Either too soft, like cake, or too hard, like a biscuit you’d use to tile a roof. Then along comes Mary Berry (as always), showing us how simplicity wins every time. Her chocolate chip shortbread? It’s foolproof — and trust me, I was the fool who needed proving wrong.

There’s something about the buttery snap of shortbread with the melty pop of chocolate that just works. No fancy tricks, no eggs, no fuss — just good ingredients, cold hands, and a bit of fridge patience. It’s the kind of bake you make once, then forever after, because you’ll be asked again and again.

And yes, this Mary Berry chocolate chip shortbread truly melts on the tongue. Let’s do it right.

Ingredients List

• 1 cup salted butter, room temperature – Mary would say “soft but not oily” – key to that crumbly melt.
• 1/2 cup granulated sugar – just enough to sweeten without overpowering.
• 1 tsp vanilla extract – adds a bit of warmth to the base flavour.
• 2 cups all-purpose flour – plain flour, the humble backbone.
• 2/3 cup mini chocolate chips – mini makes for better distribution and prettier bakes.

Note: I sometimes throw in a tiny pinch of salt if I’m using unsalted butter, but that’s personal preference.

How To Make It (Instructions)

1. Cream butter, sugar, and vanilla in a stand mixer on medium speed for about 2 minutes — until it’s light, fluffy, and smells like magic.
2. Drop the speed to low and add the flour gradually. You’re aiming for a soft, crumbly dough — not a wet batter.
3. Stir in your chocolate chips by hand or with the mixer on the slowest setting. Try not to snack on too many as you go.
4. Now, pause. Either shape the dough into a thick slab now and cut later, or chill it as a whole ball. I’ve done both — depends how much patience you’ve got.
5. Wrap and refrigerate for at least 2 hours. The dough needs to firm up — don’t skip this or your biscuits will spread like gossip at a village fête.
6. Preheat oven to 325°F (160°C fan). Line your tray with parchment.
7. Roll out dough to about 1/3 inch thick. Cut into squares, fingers, rounds — whatever makes your heart sing.
8. Bake for 18–20 minutes. The edges should just begin to colour.
9. Cool on a wire rack. They crisp as they cool — so don’t judge too early.

I once forgot to chill the dough on a summer’s day. Absolute chaos. They welded into one mega shortbread tile. Still delicious, mind you.

Common Mistakes

Why is my shortbread tough, not crumbly?
You likely overmixed the dough. Stop as soon as the flour is incorporated.

Why did my shortbread spread in the oven?
The dough wasn’t chilled long enough. At least 2 hours is key — longer if it’s warm out.

Why are there greasy patches?
Your butter was too warm or overbeaten. It should be soft, not melted.

Why does it taste bland?
Use real vanilla extract and good chocolate — flavour lives in the details.

Why is my dough too dry and won’t come together?
Ah, I’ve been there. Sometimes your flour’s just thirsty. Add a teaspoon of milk sparingly if needed, but do try pressing it together by hand first.

Storage and Reheating Tips

Room temperature: Store cooled shortbread in an airtight tin for up to 5 days. Tin, not plastic — they stay crisper.

Fridge: You don’t need to refrigerate baked shortbread, but you can chill the dough for up to 3 days before baking.

Freezer: Wrap unbaked dough in cling film and freeze up to 3 months. Baked shortbread can be frozen too, well wrapped.

To reheat:

• Oven: 5 minutes at 160°C if you want that fresh-baked warmth.
• Microwave: 10 seconds max — it’ll go soft.
• Air fryer or toaster oven: Yes! 2–3 minutes does the trick.

What To Serve With It

• A mug of Earl Grey or strong builder’s tea — because that buttery texture needs something to cut through it.
• Vanilla ice cream — hot-and-cold contrast is lovely with shortbread.
• Fresh raspberries or strawberries — adds a bit of zing and colour on the plate.

FAQ Section

Can I make this gluten-free?
Not easily. Gluten-free flour can throw off the texture — shortbread relies on wheat flour’s subtle structure.

Can I use dark chocolate instead of chips?
Yes! Chop a good bar into small bits. Better flavour, actually.

Can I skip the vanilla?
You can, but you’ll lose a bit of depth. Almond extract also works — just use less.

How do I make the shortbread more festive?
Add orange zest or a sprinkle of sea salt on top. Or dip one edge in melted chocolate.

Do I need a stand mixer?
No — a wooden spoon and some elbow grease will do the job beautifully.

Try More Recipes:

• Mary Berry Raspberry Jam Recipe
• Mary Berry Fruit Salad
• Mary Berry Millionaire Shortbread Recipe