Reviewed: Sep. 18, 2009

OMG! These cookies are incredible! I made these for my husband for our 1st wedding anniversary and put them tucked inside a cookie box with tissue paper and a note since for the first anniversary the theme is paper. I hope he enjoys these. I snuck a couple and they taste like something out of a bakery! I cut the recipe in half and used almond extract instead of coconut. I also used walnuts instead of pecans. For the chips I used dark chocolate then melted the rest to do various decorations that you'll see in my picture. Fabulous recipe that I'll definitely do again at Christmas to give to neighbors and relatives.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Dec. 18, 2008

This is one of my very favorite cookie recipes. I always leave out the nuts though - just because I don't care for nuts and my family doesn't either. This is so easy to put together and has wonderful flavor and texture. I was not so sure about the coconut extract, I thought that sounded a bit odd but it's subtle and it's wonderful. Even my husband who does not care for coconut eats these cookies. I definitely recommend this recipe. I might even use the base of this recipe next time and use different flavorings - almond, lemon?

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nilla

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Reviewed: Dec. 12, 2008

This is a nice twist on shortbread. I'm pretty traditional myself when it comes to shortbread, but thought that I would give something new a shot. My bf really likes them. The pecans are a nice touch. Will make them again soon :)

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Leo

Cooking Level: Intermediate

Home Town: Melfort, Saskatchewan, Canada

Living In: Taber, Alberta, Canada

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Reviewed: Dec. 5, 2008

These did not turn out at all. Too much flour as it wouldn't bind together well. First batch burned so I lowered to 325 and rest were okay but nothing special like others wrote.

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luv2cook

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2008

These were great!! Although I love shortbread...add chococlate chips...all the better. I made these to take into work since I am trying to raise money for the breast cancer walk I'm participating in later this month. I found if I take baked goods into work and put a collection bowl next to them I can make a good donation for the cause. I have friends with nut allergies so I left out the pecans and added a few extra mini chips. I also didn't have the coconut extract so just added a bit extra vanilla. MmmmmMmmmm good. Thanks for sharing.

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Aug. 31, 2008

DELICIOUS! I used heath bar bits instead of pecans, and to say these were a hit would be a HUGE understatement!

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Rebecca

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Reviewed: Jul. 15, 2008

These were excellent! I was out of eggs, but craving chocolate chip cookies, and this did the trick for sure. Yes, they're shortbread-type cookies - not traditional chewy CC cookies - but still very good. I scaled the recipe down to 24 servings (1/2 c butter, 1/2 c powdered sugar, etc.) and left out the coconut extract and pecans, so they were just plain ol' chocolate chip cookies, which is what I wanted. Yum! Thanks so much.

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kathleen

Cooking Level: Intermediate

Home Town: Plainfield, Indiana, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Jun. 20, 2008

They were ok, quite bland, not sure if I would make them again.

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Chefstacie

Cooking Level: Professional

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Reviewed: May 10, 2008

Yummy! They were crispy and buttery, even though I only used 1 stick plus 3 tbsp. of butter. I also splurged on the coconut extract. Yum!! I don't think it's neccesary to dust them with powdered sugar after baking - it doesn't make them look prettier, and they're already sweet enough. Good recipe! *Later notes* They are MUCH better when they're warm and fresh! By the way, I would decrease the sugar a little next time. :)

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hazelnutty

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2007

This is my new favorite cookie recipe! I left out the chocolate chips and coconut extract, and didn't toast the pecans, but they came out GREAT. Perfect texture and flavor, super easy, and no fancy ingredients necessary!

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Nicole Cullen

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Reviewed: Jan. 12, 2007

These were good cookies. I made them for a cookie exchange, and the chocolate chip aspect made them a little different. I've had shortbread cookies that were a little more buttery, and that crumbled better, so while this one is a good cookie, I'll keep looking for the "Perfect" shortbread cookie.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Jan. 9, 2007

I loved this cookies except I ommitted the chocolate and kept it as an original shortbread.

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Mrs. Jessica

Cooking Level: Intermediate

Home Town: Anna's Retreat, Saint Thomas, U. S. Virgin Islands

Living In: Ontario, California, USA

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Reviewed: Jan. 1, 2007

OUTSTANDING!! This is the third Christmas in a row that I have made these; they are wonderful. I can't make them any other time of the year because I can't stop eating them! Thank you so much for sharing this recipe, it is one of my favorites from the allrecipe site.

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LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 22, 2006

I replaced the chocolate chips and pecans with chopped toblerone. Mm.

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KATHYROCH

Cooking Level: Expert

Home Town: Cambridge, Ontario, Canada

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Reviewed: Dec. 19, 2006

Fantastic cookies! The only thing I did differently was use almond extract instead of coconut and droped tsp instead of Tbsp so they were bite size. They melt in your mouth and you just can't stop at one!

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NUKA1

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 25, 2006

I didn't add any coconut. I halved the recipe yet kept the same amount of vanila since I didn't have cocunut extract. Very nice cookie... be very careful not to overcook as they are not tasty when they are too cooked (even just a darker shade of light brown is too much)

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kingandqueenkitchen

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Reviewed: Nov. 17, 2006

I made these cookies for a work function and they were a huge hit! I subsituted the coconut extract for almond and it turned out wonderful. I only made half the recipe and now I regret it because everyone wants more. Best cookie that I've had in a while!

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area430

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Reviewed: Jul. 10, 2006

I hate to rate a recipe when I have to make alterations to it, but I didn't have nuts so I used extra choc chips and almond extract instead of coconut - turned out awesome. I did burn my first try, but that could be my tempermental oven, I used parchment paper for the rest of them. This is a very versital easy recipe - you could change the mix-ins and extracts. It's a keeper!

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CLANNE04

Cooking Level: Expert

Home Town: Annandale, New Jersey, USA

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Reviewed: Jun. 2, 2006

These are delicious!!!!! The coconut extract adds so much flavor! Loved 'em!! Thanks!

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KMCL1994

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Reviewed: Apr. 8, 2006

Pretty good. I subsituted the toasted coconut for the pecans and thought it was a good option. I might leave out the additional coconut extract next time though.

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RUNNINGMOM

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Chocolate Chip Shortbread Cookies II

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