Chocolate Chip Shortbread Cookies I

Chocolate Chip Shortbread Cookies I

"Extremely easy and fast to make. By the time they're out of the oven, they will disappear!"
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Ingredients

servings 200 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. With an electric beater, mix together the butter or margarine and the confectioners' sugar.
  2. Sift together the flour and the corn starch and mix in gradually in the butter mixture. Add the chocolate chips.
  3. Shape dough into little balls of approximately 1 1/4 inch in diameter. Put on a non-greased cookie sheet. Bake at 330 degrees F (170 degrees C) for approximately 20 minutes.

Reviews

Read all reviews 16
  1. 23 Ratings

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Most helpful positive review

These were good and an extremely fast and easy cookie to make. Just a tip...when adding the flour mixture, just mix until combined. I ended up mixing it until it was all smooth and it turned o...

Most helpful critical review

I prefer a sweeter cookie but these are good for shortbreads. I added vanilla extract as suggested and it didn't seem to add much flavor. It was a little starchy tasting and it made me very th...

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These were good and an extremely fast and easy cookie to make. Just a tip...when adding the flour mixture, just mix until combined. I ended up mixing it until it was all smooth and it turned o...

Ive made these 3 times now. 1/2 cup powederd sugar seemed kind of low, even for shortbread cookies, so I did somewhere in between 1/2 cup and 3/4 cup. Also, I found that its best not to soften t...

For a richer flavor, I add 1/2 tsp of vanilla to the creamed sugar. I also flatten the cookies slightly before cooking. Great recipe.

I prefer a sweeter cookie but these are good for shortbreads. I added vanilla extract as suggested and it didn't seem to add much flavor. It was a little starchy tasting and it made me very th...

These cookies are sooooo yummy! A favorite in our house, and my neighbours house, and all my inlaws houses, and my moms house. I even make these at christmas time and give them away to everyone ...

I found that adding 1t of almond extract can give this recipe a nice variation. I also substitute 1/2c Crisco for half of the butter - personal preference - but it's a great recipe just as it i...

They're shortbread cookies, they are supposed to be floury! I loved them, my boys loved them, my guests loved them, Santa loved them, they were a hit! I am keeping this recipe!!! Thank you fo...

They were okay, but they tasted too flour-y. Too much cornstarch. I think it's because of the powdered sugar, which already has cornstarch in it. Maybe it would've been better with regular sugar...

These were very good i doubled the recipie [that way i could use the whole bag of chocolate chips..the open bag is too tempting...] and they were just fine. i was a little sketical as the dough ...

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