I will go as far as saying these cookies are honestly the best shortbread cookies I’ve ever made and eaten! They’re just so moorish and literally melt in the mouth and always get devoured super quick! They’re absolutely packed full of white chocolatey goodness and are the perfect way to start your weekend with! Each bite is speckled full of vanilla bean, white chocolate chunks and will just crumble into pure deliciousness. I apologise in advance because they are SERIOUSLY good and once you’ve tried one bite you will become addicted…I guarantee that!
At first I struggled to describe these shortbread cookies. But they really are the epitome and pure example of heaven for me. I’m so in love with white chocolate (or any chocolate to exact!) and vanilla. Two flavours that are mean’t to be put together. Plus, they won’t hang around long, I made these in the morning and simultaneously they almost all disappeared. Definitely a good sign when you’ve baked something!
150g plain flour (all-purpose)
30g corn flour (corn starch)
20g custard powder
1 tsp baking powder
160g unsalted butter, softened
50g icing sugar, sifted
1/2 tsp vanilla bean paste or pure vanilla extract
100g white chocolate chunks
1. Sift the flour, corn flour, custard powder and baking powder into a mixing bowl.
2. In another mixing bowl, cream the butter and sifted icing sugar and vanilla together until light and fluffy- about 2 minutes with a hand whisk or do it by hand with your elbow grease!
3. Gently fold in half the flour and start mixing into butter. Then add the other and mix until a dough comes together. Then gently fold in 70g of the white chocolate chunks. Once well incorporated, shape into a round. Wrap in cling film and chilli in the fridge for 20-30 minutes.
4. Once chilled preheat your oven to 180 degrees C. Line two baking trays with non-stick paper. Lightly flour a work surface, roll the dough out until it’s about 3 1/2 cm thickness. Cut out 5cm rounds from the dough and place on the baking tray. Scatter over the extra white chocolate chunks and bake for 10-12 minutes.
5. Cool on the trays for 5 minutes, then transport to a wire rack and finish cooling completely. Enjoy with a glass of milk for a great afternoon pick-me-up!
The cookies crumble super easily and by adding gives traditional shortbread cookies a little twist!
41 thoughts on “All-Butter White Chocolate Chunk Shortbread”
Oooh, these look soooo delicious! I totally believe you when you say they are the best butter cookies 🙂
Have a wonderful weekend sweetie!
Thank you Josefine! Hope you have a great weekend too lovely! 😀
These cookies would disappear in no time around here too – they look incredible! Love the white chocolate in here!
Thanks Kelly! They disappeared as soon as I’d baked them! The white chocolate is really good in shortbread cookies!
I saw these cookies first time when you posted a pic on Instagram. I fell in love! Now these pictures and your enthusiasm makes me feel like baking this beauties right now (too bad I’m not home now!)
Thanks so much Dani! Glad you’d like to bake these! Are you back in Italy for a bit?! 😀
Wow – these look awesome, Jess! I can just about taste the buttery layers right now… 😉
Thanks Eva! 😀
These look amazing, Jess, not dense at all like the shortbread I’m used to seeing. Definitely moorish and love the flavor combination!
Thank you Ngan! They were super duper light and so buttery! 😀
These look amazing. I love simple and effective recipes and this is definitely one of those that ticks both boxes, they look delicious!
Thank you Rachel!
These cookies would not stand a chance around me! There’s nothing better than a cookie than just melts in your mouth. I love the white chocolate in these too.
These look like the most amazing shortbread cookies! I love the sound of them melting in your mouth — they sound perfect. 😄
Thank you Marcie! They really are the most buttery and delicious biscuits I’ve made yet! 😀
Hi, Jess! These look absolutely amazing … very professional, actually!
I’m not surprised they disappeared pretty quickly!!
Hi Helen, thanks for stopping by! Glad you like the recipe, they really don’t hang around long! 😀
These are beautiful Jess! I agree with Helen, they look so professional. I love the crispy edge and melt in your mouth middle, along with those white chocolate chips. Anything with white chocolate is bound to be good 🙂 Happy weekend Jess!
Thank you so much, Mary Frances! You’re both super sweet with your compliments!
I agree with you, anything with chocolate is definitely going to taste great! 😀 Hope you’re having a great weekend too!
These shortbreads are simply beautiful! I you had me sold when you said they melt in your mouth. The best kind of cookie!
Thanks Jen! 😀
Yum, haven’t had shortbread since last Christmas, and these look melt-in-your-mouth heavenly!
Thank you Denise!
I would like to try it one or two with my afternoon tea! Love your yellow decoration 😉
Thanks Eva! 😀
That shortbread looks perfect, would love one with a cup of tea or coffee. I am saving this, make cookies every Christmas for gifts This would be lovely.
Thank you Suzanne!
OMG I am so sold on these. I want to make these today but instead I’ve got a long list of other things. I wonder if I can squeeze them in! 😀
Thanks Lorraine! 😀
Yum! These do look like the best shortbread cookies ever!! I love buttery shortbread cookies and they are so pretty too 🙂
Thanks Izzy! 😀
Best shortbread cookies ever?? Now that sounds like a pretty bold statement…but I believe you. These cookies look absolutely amazing, Jess! 🙂
Thanks David! 😀
Thanks for the mention Ala!
I didn’t realise until I’d my dough folded together that you hadn’t mentioned the vanilla essence! I presume it goes in with the wet ingredients but it was too late for that so I just threw it in anyway lol
Sorry, I forgot to mention it in the recipe method. Have changed it now, thank you letting me know. There’s so little vanilla is the recipe it would’ve still tasted amazing,
Came out amazingly, I back up your statement that it is the best ever shortbread cookie recipe 100% NOM nom thank you!!
That’s great to hear! Glad you enjoyed the recipe 🙂