Chocolate Chip Shortbread Cookies I15 Reviews
“Extremely easy and fast to make. By the time they're out of the oven, they will disappear!” - by Suzanne Laberge
Original recipe yields 3 dozen
- With an electric beater, mix together the butter or margarine and the confectioners' sugar.
- Sift together the flour and the corn starch and mix in gradually in the butter mixture. Add the chocolate chips.
- 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.
Amount Per Serving (18 total)
- 200 cal
- 13.1 g
- 20.4 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"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..." See more 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 but..." See moreter, 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."
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