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: Dec. 12, 2000

My son loved making these (and eating them) with me! Very easy and fast! YUM

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4 users found this review helpful

Reviewer:

CATHY MERIT

Reviewed: Feb. 6, 2001

Great recipe...smiles and whoops from all who tried them and requests to make more anytime...even the mailman gave a thumbs up! Not good for young kids because of nuts and Mini chips worked best.

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1 user found this review helpful

Reviewer:

MARY LOU EBY

Reviewed: Jun. 14, 2001

I was looking for a recipe with no eggs. This was an awesome cookie!

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2 users found this review helpful

Reviewer:

mtoyne

Cooking Level: Intermediate

Reviewed: Dec. 21, 2001

AWESOME COOKIES I did try a few changes by going 1/4 cup white sugar and 1/4 cup icing sugar instead of 1/2 white.I also cut back the choco chips to 1/2 cup and added 1/4 cup choco sprinkle. Both variations were excellent. Make sure you keep to the 300 degrees F and just keep checking them until they are golden. Would recommend to anyone.

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16 users found this review helpful

Reviewer:

BEARLADYDI

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Mission, British Columbia, Canada

Reviewed: Apr. 20, 2002

This cookie is a delicious, decadent treat. Besides being a cookie that freezes well, it mails well too! Because I frequently makes "care packages" to send to friends who are all over the world, finding a mailable cookie recipe is a definite plus! I will make these cookies often.

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37 users found this review helpful

Reviewer:

SKYEYES

Cooking Level: Expert

Reviewed: Dec. 17, 2002

Super easy, super good! Thanks for the recipe!

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0 users found this review helpful

Reviewer:

KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Jan. 9, 2003

These were great even after I mis-read the recipe! I used baking soda instead of baking powder and they turned out great too. I also used a little more flour and less butter because I find them too oily.

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3 users found this review helpful

Reviewer:

ECHONYM

Reviewed: Aug. 25, 2003

This is a delicious, crisp, buttery, chocolately cookie! I used salted butter because that is what I had. I didn't have any nuts, so I didn't use them either. Despite these changes the cookies were still wonderful! The cookies looked raw after baking them 25 minutes, but I took them out anyway and put them on the cooling rack. After about 15 minutes, they were crisp and still warm. My husband brought some to his friends at work and they loved them! I plan on doubling the recipe next time :)

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61 users found this review helpful

Reviewer:

KRISTEN02

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Pflugerville, Texas, USA

Reviewed: Dec. 16, 2003

I never ate a cookie that literally melted in my mouth - but this is it!!!! Delicious! AND I made these using Splenda.....no one could believe it. One of the best cookie recipes I have ever made. Thank you Tina!

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3 users found this review helpful