Chocolate chip shortbread on serving plate

Chocolate Chip Shortcake

Yield: 8 slices
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

A small batch rich and buttery shortbread recipe bakes in a 7 inch cast iron skillet.


  • 3/4 cup butter, melted
  • 3/4 cup sugar
  • 3/4 cup flour, sifted
  • 1/8 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla paste
  • 1/4 cup mini chocolate chips


  1. Preheat oven to 350 degrees
  2. Line a 7 inch cast iron skillet with aluminum foil and lightly spray with cooking spray.
  3. In a medium bowl melt butter in the microwave, use 10-15 second intervals until melted.
  4. Add the sugar to the butter and using a hand mixer on low speed, mix for about 45 seconds.
  5. In a separate bowl sift the flour and salt together.
  6. Gradually add the flour to the butter batter and mix on low for another minute or so, or until you have a smooth well-combined batter.
  7. Add the vanilla paste and egg to the batter, then mix for another 15 seconds until ingredients are combined.
  8. With a wooden spoon fold in the chocolate chips.
  9. Pour the batter into the prepared skillet and bake for 35 minutes. The edges will be well brown with a little bit of crispness.
  10. Remove from the oven and let cool for about 15 minutes.
  11. Grab the edge of the foil and lift out of the skillet. Let cool another 15 minutes or so before removing the foil and placing it on a serving platter.
  12. Slice and serve.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 69mgSodium: 179mgCarbohydrates: 31gFiber: 1gSugar: 22gProtein: 2g

The nutritional information provided here are estimates and are not calculated by a registered dietitian.

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