Tina’s Shortbread Chocolate Chip Cookies

I made this and it turned out perfectly! I made a few tweaks to the recipe though: – pulsed the sugar to make it finer (or you could just use powdered or castor sugar). – added nutmeg and cinnamon and left out the walnuts. – baked it at 170 degrees for 20 min. Also it’s worth noting that these need to be transferred to a cooling rack and cooled slightly to hold its shape.

Easy, great recipe. Make sure they cool down for awhile before you eat them. I made cookie bars in a 13×9 glass cake pan. Semi sweet chocolate chips work great in this recipe.

These are exceptionally delicious! I made these exactly as the recipe and ended up with three dozen. Will definitely make these again!

We did not enjoy this cookie. This is not a true shortbread cookie. Much prefer shortbread with powdered over granulated sugar.

Can’t rave enough about this recipe. It’s so refreshing to have a recipes measurements be absolutely correct. I took advice of another review to cream the heck out of the butter and sugar. Using my KitchenAid this was a breeze. Then threw the rest of ingredients in there and 10 minutes later I had the whole lot rolled and ready for oven. Cooked 15 mins. Perfect. I manged to get 28 cookies which did look walnut size to begin with so very happy! They tasted exactly as I would have expected – yummy! I’m throwing away my other shortbread recipes – this is my go to now.

I followed the recipe exactly, and they were fabulous. I just wonder if I could have used salted butter instead of adding salt to the recipe.

I have made these shortbread chocolate chip cookies countless times. They are not classic chocolate chip cookies and will not have the same texture. Classic chocolate chips have eggs in the batter. These cookies are light and melt in the mouth delicious. I take half of the batter and roll in wax paper. I do this with each half of the batter. Once rolled I store the logs in the refrigerator for a day or so when I’m ready to bake, just slice and bake. They also freeze beautifully. If you are looking for a standard chocolate chip cookie this is not for you. This is a delicious buttery chocolate cookie. Thanks Tina .

Wow, so good! Followed the recipe with only two tweaks. I added vanilla and no nuts. Will keep this in my favorites. Thank you!

These cookies are delicious! I made them for Christmas and they disappeared so fast! We were craving them again just a few weeks later.

OMG! This is the best. I wish I had known about this recipe long time ago. I have tried in the past but shortbread never worked ( maybe because I used margarine instead of butter?).Used butter this time ( salted, unsalted not avail so I omitted the salt) I used brown sugar ( had no white) and Nestle Morsels and More ( choc morsels, carmel bits and peanut halves). These cookies are so amazing. Thank you for the recipe. It’s saved now.

Bad recipe. I think the flour ratio is off? I tried making these twice and they just turned completely flat and didn’t brown at all. Taking them out, they just fell apart completely. Even with a cookie lifter, impossible to get these off the sheet. Checked my oven temp, it’s fine. Second time I added 10g more flour and chilled the dough for a half hour, still completely flat. Every other cookie recipe I’ve made turns out fine.

Make these all the time! I don’t add walnuts

Wonder if there is a typo on the flour amount? I followed the recipe and my cookies just came out with oiled butter everywhere. Quite disappointed!

I would honestly add 1/2 cup instead of 3/4 cups. I found the chocolate was a little overpowering.

I had the grandkids over and promised we would make chocolate chip cookies….then I discovered I was out of brown sugar. I quickly searched all recipes for a chocolate chip cookie without brown sugar and this came up. Wow what a great find!! So easy to make and everyone loved them! My family said they prefer this to regular chocolate chip cookies. Thanks for the great recipe!!

Okay, I figured out why they came out all flat and gross. I used the convenient conversion thing that’s above the recipe to double it cause I didn’t want to calculate myself cause lazy. The conversion for the flour was WAY off! So, there’s a technical error on the website for the conversions. Just do it yourself. I’ll try these again another day to see if they’re good.

These were just okay. I thought they were dry, crumbling, and not very flavorful. Husband didn’t like either. They sort of remind me of Mexican wedding cookies but not as good. I have dough left over. I’m going to see if I can doctor it do as not to waste. I will not be making them again.

This is a great recipe. Tried to look for something similar on other sites but so far haven’t found any. Increased the serving size to 27 servings. Omitted chocolate chips and walnuts and instead added the same qty of chopped pecans. Added almond and vanilla extract. Shaped dough into a log and chopped into rounds, laid out on cookie sheet and baked at 300F as called for and rotated pans halfway. Cooled ~1 min on pan after baking then transferred with spatula onto wire rack to prevent crumbling. The log technique helped, but I wish I could find a still better way to keep the form of the cookies cylindrical. My mother calls it “Sandies” like the Keebler brand cookies and periodically asks for them.

Sooooooooo good! Soooooo easy! I don’t think I’m going to share! I did need a longer cook time (25 min)

Great recipe! Super easy and fail proof. I subbed out the nuts and instead of chocolate chips I used some chopped up Toblerone. These taste best if you wait until they are completely cooled to try 🙂

Oh My Gosh! These are to die for. I ate it fresh out of the oven, I couldn’t wait. I thought I was going to cry from the deliciousness.