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: 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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Reviewer:

tahoegirl

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

Reviewed: Oct. 17, 2011

These are awesome! addictive! I followed the recipe for the most part, the only change was to use 3/4c whole wheat flour and the rest 1c was a/p flour - you'd never even know there was whole wheat flour in these!! Everything else I did exactly as the recipe says - yum!! Will make these again!!

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Reviewer:

Jodi

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Sep. 24, 2011

Iv had this recipe saved for months now iv been meaning to make these so today i decided to an boy am i glad i did! what was i thinking waiting so long...lol these are delicious defiently different from your normal chocolate chip cookie recipe. They melt in your mouth soooooo good i did add a 1/2 c more sugar an a tsp of vanilla i will use this recipe again an again!

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Sep. 18, 2011

Made these yesterday with my daughter so I wasn't allowed to add nuts but they were very very good. The nuts would make them even better! I had never had shortbread cookies with chocolate chips, but they were great. I used salted butter (because that's what I had) and added the salt, and they were a little too salty so watch the salt! A must try!

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Reviewer:

cawael

Cooking Level: Intermediate

Living In: Port Byron, Illinois, USA

Reviewed: Sep. 9, 2011

Also added a tsp vanilla & used half white and half brown sugar. Used a full bag of chocolate chips. Yummy!

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Reviewer:

cminer138

Cooking Level: Beginning

Home Town: Stonington, Connecticut, USA

Reviewed: Sep. 8, 2011

Oh Good Lord these are good!! I"ll eat as many cookies as I can crank out, so I halfed the recipe and only made one dozen. Followed the recipe exactly except I took another reviewer's advice and added a teaspoon of vanilla and realized after baking that I had accidentally forgot to put in the chocolate chips, but I'm not missing it at all! Good recipe for a beginning baker with minimal ingredients and a huge payoff! Happy Baking!

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Reviewer:

Joi

Reviewed: Sep. 5, 2011

This is a great base recipe for a shortbread/butter cookie. In my quest for the perfect chocolate chip cookie, I put my own take on it and have come up with an AWESOME cookie (at least I think so). I added 2 t. of vanilla and an egg yolk to the butter mixture. I used 4 T. of brown sugar and 6 T. of white sugar (so 2 T. more sugar than original recipe). They were sooo good that I made them again--and added 1/4 C. of toffee bits--OVER THE TOP!!

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