Chocolate Chip Shortbread Cookies I

Chocolate Chip Shortbread Cookies I

Suzanne Laberge 0

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

Ingredients {{adjustedServings}} servings 200 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • 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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  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.
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Reviews 15

  1. 22 Ratings


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 out way to sticky that I had to scoop it out with a spoon. OOPS! I added both white and dark chocolate chips to these. And to give it an added flavor add about a teaspoon of either vanilla or almond extract to it, they both are great!


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 the butter, but to whip it up cold. These are very good though. I made them the other night for my parents party. We had also ordered some cookies from a bakery, but all of my cookies got eaten long before the bakery ones. All the guests kept asking my mom for the recipe.


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.