My first taste of authentic Scottish shortbread happened during a misty autumn visit to Edinburgh. Wandering down the Royal Mile, I was drawn into a quaint shop by the promise of the “best shortbread in Scotland”, as claimed by a cheerful sign swinging above the door.

Inside, the shop was a cozy haven where the air was thick with the scent of butter and sugar. The shortbread was displayed like jewels in glass cases, each piece thick and invitingly golden. I chose a simple, traditional variety. It was crumbly yet dense, meltingly buttery with a subtle sweetness that perfectly complemented my steaming cup of local tea. I should say, in full disclosure that I had eaten “shortbread” before, from those round blue tins at Christmastime, or red-wrapped packages from the store. And I liked them. But then I tried a freshly baked, authentic piece of shortbread from that little shop in Edinburgh and my world changed. I’m officially adding that shop to one of my many “happy places”. I could have stayed there all day, washing down every last cookie in the shop with a few cups of tea, but fortunately, I did not let my tastebuds or appetite for this buttery deliciousness get the best of me.

This delightful treat stayed with me long after I returned home. Inspired, I decided to recreate this Scottish delight in my own kitchen. Armed with a basic recipe—I remembered the key was simplicity: good butter, sugar, and flour—I set to work. My kitchen soon filled with the rich scent of butter as I mixed, rolled, and cut the dough into perfect rectangles. I watched through the oven door as the edges turned delicately golden.

My first attempt was far from successful; the shortbread was too hard, more like a biscuit than the melt-in-your-mouth texture I’d savored. It was clear that making shortbread was more an art than a mere culinary exercise. Determined, I adjusted the ratios and tried again, this time handling the dough as little as possible to keep it tender. I learned that overworking the dough was my downfall; shortbread, it seemed, required a gentle touch. The second batch was better—closer to what I remembered, but still not quite there.

It took several more attempts, each batch varying slightly in texture or flavor, to get it right. I experimented with different types of butter and even tried adding a pinch of salt, which finally brought out the richness I was looking for. When I eventually nailed it, the shortbread was just as I remembered: rich, buttery, and wonderfully crumbly.

Then I started to play, mixing in nuts, chips, dried fruits, bits of caramel and sea salt…you get the idea. As delicious as shortbread is on its own it is also a wonderful base for other flavors–as long as they are balanced to let the shortbread shine through. This recipe balances the sweetness of chocolate with the buttery shortbread, and kicks it up just a touch with the flakes of sea salt.

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Recipe: Salted Shortbread Cookies with Chocolate Chips

Makes 24 cookies

The secrets to success

High-quality butter: Use unsalted butter at room temperature for the best flavor and texture.
Don’t overmix: Overmixing the dough can lead to tough cookies. Mix just until the dough comes together.  
Chill the dough: Chilling the dough for at least 30 minutes helps it hold its shape and prevents it from spreading too much in the oven.
Roll it thin if you like them crispy: The thinner you roll the dough, the crispier the cookies will be.
Bake at the right temperature: Bake the cookies at a low temperature (around 325°F or 160°C) for a longer time to ensure even baking and a golden brown color.
Let them cool completely: Before storing, let the cookies cool completely on a wire rack to prevent them from becoming soggy.

Ingredients

• 1 cup (8 oz.) salted butter, at room temperature
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 tsp. vanilla extract
• 2¼ cups all-purpose flour
• ¾ cup semisweet and/or bittersweet chocolate chips (or 6 oz. chocolate, chopped into small chunks)
• 1 tsp. flaky sea salt

Instructions

Cream the Butter and Sugars:

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, granulated sugar, and vanilla extract. Mix on medium-high speed until light and fluffy, about 4 to 5 minutes. Reduce the mixer speed to medium-low.

Incorporate the Flour:

Gradually add the flour in two batches, fully incorporating the first batch before adding the second. Mix until just combined. Be sure to scrape down the sides of the bowl as necessary.

Add Chocolate and Shape Dough:

Gently fold in the chocolate chips.

Divide the dough between two large sheets of plastic wrap. Form each half into a log about 1½ inches in diameter and 6 inches long. Twist the ends of the plastic wrap to seal and shape the logs. Roll gently to smooth. Refrigerate until firm, ideally at least 2 hours.

Prepare for Baking:

Preheat the oven to 350°F. Position oven racks in the upper and lower thirds of the oven. Line two large rimmed baking sheets with parchment paper.

Cut and Salt Dough:

Remove the dough logs from the refrigerator, unwrap, and slice each log into ½-inch-thick rounds. Place rounds about 1 inch apart on the prepared baking sheets. Sprinkle each cookie with a pinch of flaky sea salt. Freeze for 10 minutes until firm.

Bake:

Bake for 15 to 18 minutes, or until the edges are golden brown, rotating the baking sheets halfway through for even baking.

Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

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Make Ahead Tip: The dough can be refrigerated, tightly wrapped in plastic, for up to 1 week or frozen for 1 month.

Storage: Baked cookies can be stored in an airtight container for up to 5 days.

Enjoy!

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Curious about the origin story of shortbread? Here’s a brief history:

The origin of shortbread can be traced back to Scotland, where it has been enjoyed for centuries.  While the exact date of its origin is unknown, it’s believed that shortbread evolved from a simple, unleavened bread made from leftover dough.  Over time, butter and sugar were added to the recipe, transforming it into the rich, buttery treat we know today.