Tina's Shortbread Chocolate Chip Cookies

Tina's Shortbread Chocolate Chip Cookies

265
Tina Andre' Fox 29

"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."

Ingredients

{{adjustedServings}} servings 317 cals
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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
  3. Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.
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Reviews

265
  1. 308 Ratings

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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 cookie...

Wow!! But, I made some changes, added 1 tsp vanilla, and used 1/2 white and 1/2 brown sugar, doubling the recipe. Also, I used chopped pecans and crushed Heathbar....and Oh my God. I cannot wait...

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 worl...