Thursday, October 22, 2009

Chocolate Chip Shortbread Cookies

I think I might have posted this recipe before but it is just so damn good that I need to post it again. These definitely are one of my favorite cookies that I have ever made. I orginally found the recipe on The recipe is wonderful as written but I have played around with it before using different extracts & an assortment of add ins (coconut, dried cranberries, nuts, lemon zest). This time I followed the recipe (except no nuts) and the cookies turned out perfect as always. Another great thing about this recipe, it's so simple and quick to put together. It calls for 2 cups of butter which sounds like a lot but it doesn't produce a ton of cookies. They are just super buttery cookies. There is a slight amount of coconut extract in here, that at first I thought sounded like an odd addition. It's just enough coconut extract to taste it but it's difficult to recognize the flavor. It definitely adds something to the cookies and makes them over the top good. To really speed up the process, I just used my cookie scoop to place the balls of dough on the cookie sheet (the recipe calls for rolling balls of dough in your hands).

I cannot rave enough about this recipe. You just need to try it. Trust me, you will continue to bake these again and again. Soooooo good!

I know the photos aren't that great but hey, it was late, the light was bad and I wanted to go to bed.

Chocolate chip shortbread cookies

2 cups butter, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
4 cups all-purpose flour
1/2 teaspoon salt
1 cup miniature semisweet chocolate chips
1 cup chopped pecans, toasted
3 tablespoons confectioners' sugar
1.Preheat oven to 350 degrees F (175 degrees C).
2.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.
3.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.


Annemarie said...

I have made these so many times!! I still can't find a pastry tip big enough to pipe them like you have done before, but that has never stopped me from making them!

Joyce said...

2 whole cups of butter, now those are some rich tasting cookies:) Try my whoopie pie recipe today as they were awesome.

zurin said...

these look awesome...i love shortbread but dont make them often because of the butter but these will be an exception. they just look too good not to make! :))tq for sharing Heidi.

gayter2009 said...

Heidi, love shortbread but what an interesting twist to have chocolate chips in them. No wonder i love shortbread cookies - must be the butter. YUM!!