recipe reviews for:

Tina's Shortbread Chocolate Chip Cookies

“This cookie is incredible. It's so rich and tasty. I cannot tell how many times I get asked for this recipe. Everyone loves it and it's easy to make. These keep very well. You can make dough ahead time and freeze it. Defrost when ready to use and follow baking instructions. Great cookie for the holidays.”

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Reviewed: Apr. 30, 2012

This has quickly become a family favorite! I just made them for a second time yesterday, and these are the changes I made that helped them turn out perfect! 1) Upped the oven eat to 350F. 2) Reduced butter to 3/4 cup. 3) 1/4 cup brown sugar, 1/4 cup white sugar. 4) Reduced to 1/2 cup chocolate chips. 5) Added 1 tsp vanilla 5) Baked for 20 min, cooled for 15 min. Remember to flatten the cookies before baking them. When they first come out of the oven, they taste cakey and bland. So wait for them to harden! Believe me, they taste a whole world better. So buttery and crisp and salty/sweet -- delicious with milk or coffee! And not too sweet like regular soft chocolate chip cookies. Remember to flatten them before they go in the oven -- they only expand a little. They are big, neat, scone-looking cookies. This yielded exactly 12 medium-sized cookies for me.

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Reviewer:

evelyn

Reviewed: Mar. 5, 2012

Made these according to recipe but when I went to shape them they just kept falling apart. Did I screw up somewhere? The crumbs were AMAZING how ever! Planning on turning it into a pie crust :)

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Reviewer:

leogal

Cooking Level: Beginning

Home Town: Medicine Hat, Alberta, Canada

Reviewed: Feb. 25, 2012

Used mini semisweet chocolate chips and otherwise followed the recipe exactly. I made the cookies very small since it was for a potluck and that was the perfect size because the cookies are rich. They melt in your mouth and are great to serve with coffee or tea. I would not recommend using margarine with this recipe because butter is essential for the texture and delicate taste of these cookies. I will definitely make this recipe again.

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CityKitty

Reviewed: Dec. 26, 2011

So good! I used mini semi-sweet chips instead of the larger ones, and ground walnuts. They are excellent! These aren't like toll-house choc chip cookies... but I think the shortbread "element" makes them amazing. I have looked at this recipe for quite some time, and I am so glad I finally made them!

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Reviewer:

chris k

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Cooking Level: Intermediate

Home Town: Cary, Illinois, USA

Living In: Sauk City, Wisconsin, USA

Reviewed: Dec. 21, 2011

My god. These cookies are a revelation to me. These are the very first cookies that I've made from scratch that were easy and came out perfectly. I'm really not much of a baker, but I just got a convection oven in my apartment and wanted to try it out. For those interested, the best temp and time I've found for the convection setting was 275 for 13 minutes. Do yourself a favor and make these delicious little cookies!

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Reviewer:

ereteshka

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 9, 2011

Followed the recipe exactly, and these were incredible!

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Erin F.

Cooking Level: Intermediate

Living In: Dahlonega, Georgia, USA

Reviewed: Dec. 2, 2011

Wow! These are DELISH! I'm just enjoying a couple warm outta the oven right now. I left the nuts out, and added a tsp of vanilla. Perfect delicate texture.

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Reviewer:

Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

Reviewed: Nov. 28, 2011

Not bad. Very buttery, which might appeal to some but was a bit much for me.

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Reviewer:

abbysouza

Reviewed: Nov. 25, 2011

tasted undercooked and too much flour.

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Reviewer:

eatereater123

Reviewed: Nov. 11, 2011

Fabulous melt in your mouth cookies. I suggest using mini chocolate chips and finely chopped pecans. I baked these at 275 for 60 minutes and they came out perfect.

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