How to Make Chocolate Chip Shortbread Cookies II - A Step-by-Step Guide

When it comes to classic cookies, it's hard to beat a buttery shortbread studded with rich, melt-in-your-mouth chocolate chips. This recipe for Chocolate Chip Shortbread Cookies II takes the traditional shortbread cookie to a whole new level with the addition of decadent chocolate chips. Crisp on the outside and tender on the inside, these cookies are perfect for any occasion.

The beauty of shortbread cookies lies in their simplicity. With just a few basic ingredients, you can create ...

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Ingredients

  • 2 cups butter, softened
  • 2 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon coconut extract
  • 4 cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup miniature semisweet chocolate chips
  • 1 cup chopped pecans, toasted
  • 3 tablespoons confectioners' sugar

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 96
  • Yield: 8 dozen

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter and 2 cups confectioners' sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners' sugar.
  • Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners' sugar.
  • Nutrition

    80 cal.

    • Total Fat: 5g
    • Saturated Fat: 3g
    • Cholesterol: 10mg
    • Sodium: 40mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 0g
    • Total Sugars: 4g
    • Protein: 1g
    • Calcium: 3mg
    • Iron: 0mg
    • Potassium: 18mg