Mini Chocolate Chip Shortbread Cookies

Mini Chocolate Chip Shortbread Cookies

8 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h 40 m
patticake
Recipe by  patticake

“My sister and I have been making these cookies for years. They are simple and delicious without the eggs! Double the recipe, they go fast.”

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Ingredients

Adjust Servings

Original recipe yields 2 dozen

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix flour, butter, sugar, and vanilla extract in a bowl until dough is smooth. Reserve 1/4 the chocolate chips; stir remaining chips into dough until evenly distributed. Roll dough into 24 small logs and place a baking sheet.
  3. Bake in preheated oven until slightly golden around the edges, 15 to 20 minutes. Cool in baking sheet for 10 minutes before removing to cool completely on a wire rack.
  4. Melt shortening in a small saucepan over medium-low heat; stir in remaining 1/2 cup chocolate chips until melted, about 5 minutes. Dip cookies into chocolate and return to baking sheet. Refrigerate until firm.

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Reviews (8)

Rate This Recipe
TAWNEY112
11

TAWNEY112

Very very good - I made 2 and 2/3 batch (because that's how many chips I had) and used all butter, 1 stick margarine. was nervous as I've not had a lot of luck with shortbread BUT this dough was awesome to work with. We ended up though creating 4 times the number of cookies called for - if we had made it according to the directions the cookie logs would have been way too big. The end result was thumb-sized cookies. Because there were so many more cookies I was worried we didn't have enough of the melted chocolate so instead of dipping, just put the melted chocolate in a bag, snipped the end and drizzled. Much faster, same taste. I'm actually glad we didn't dip - might have been too chocolatey. Also, next time might use just a bit fewer chips in the dough - there are a LOT. But overall, delicious, easy and will probably be one of my Christmas standards from now on.

Sue
7

Sue

We followed the recipe exactly EXCEPT we made the cookies much smaller. We ended up with 96 thumb-sized logs that we then drizzled the chocolate over rather than dipping them (since we had so many more to cover, we wouldn't have had enough chocolate to dip them.) The dough was very easy to work with and drizzling the chocolate was so much faster than dipping. WAY YUMMY cookies! I will definitely make these again. although I might try lessening the amount of chocolate chips in the dough as there are a TON of chocolate chips and I love shortbread.

sassyoldlady
5

sassyoldlady

Made for Recipe Group. Loved how easy to make they are. I made all sorts of different shapes. They do spread a bit and had a few that touched when done. I didn't use all the chips in the batter and melted the chocolate and drizzled stripes over with a ziploc. Look very nice and will go on the holiday cookie tray!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 378 cal
  • 19%
  • Fat
  • 25.1 g
  • 39%
  • Carbs
  • 39 g
  • 13%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

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Tina's Shortbread Chocolate Chip Cookies

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Shortbread Cookies with Chocolate and Almonds