Recipe By Tammy
Published Sep 10th
Choco Shortbreads
Prep - Cook - Additional - Ready In -
Servings 12 to 16 wedges Calories 179.9

Shortbread with chocolate. The best of both worlds.

Recipe Ingredients

  • 1 ¼ cups all-purpose flour
  • ½ cup cornstarch
  • 10 tablespoons butter, softened
  • ¼ cup confectioners' sugar
  • 2 tablespoons white sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 cup mini semi-sweet chocolate chips

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Sift together flour and cornstarch; set aside. Cream butter until smooth, then add white sugar, confectioner's sugar, vanilla, and salt; beat until fluffy. Slowly add flour mixture to butter mixture, beating on low until dough forms.
  3. 3 On a floured surface, knead in 1/2 cup chocolate chips. Shape dough into two equal parts, pat each into a 6 inch round, and transfer to baking sheet. Cut into wedges.
  4. 4 Bake 25 minutes. Remove immediately to cool on wire rack. Melt remaining chips and drizzle over wedges.

Nutrition Facts

  • Calories 179.9
  • Carbohydrate 21.4 g
  • Cholesterol 19.1 mg
  • Fat 10.5 g
  • Fiber 0.9 g
  • Protein 1.5 g
  • Saturated Fat 6.5 g
  • Sodium 89.2 mg
  • Sugar 9.3 g


  1. These cookies are a tasty treat with coffee or tea. Not too sweet. After adding the flour mixture the dough would not pull together so I added 2 Tbs of sour cream which worked beautifully. I rolled the dough into a log rolled the log in colored sprinkles wrapped in plastic wrap and chilled for - Read more ...
  2. This was a BIG mistake!!! Why? Because I'm ADDICTED to this recipe! The first time I made it I almost ate the dough before baking until I discovered how good the finished cookies are. Now I can't stop playing around with the basic recipe. I've made several variations: Chocolate laced plain (w/out chocolate) Pecan sandies - Read more ...
  3. I made these with butterscotch chips instead of chocolate and put the whole cup in the dough. Absolutely delicious!
  4. I am making these as I type... and I have to say the dough is definitely not the kind that I can "knead" the chips in. It is very light soft and more like a drop cookie dough. So I am not sure how I could have possibly made it like this as I was - Read more ...
  5. Just okay. I was really hoping that based on the amount of butter that they'd have more of a butter taste but this didn't end up being the case. I made them for dessert and they were still there when we were ready for bed so apparently my girls weren't super impressed either. I'm sorry - Read more ...
  6. Just made them for the Holidays - they are FANtastic. Really super-tasty. There was a little wasted drizzle chocolate though - so I'd lean toward using a little more IN the dough and a little less in the double-boiler. But man they taste good.
  7. These were pretty good...I think that my family prefers a softer cookie so I don't know that I would make these again but for those who like a crisp cookie this is a great recipe. I do think that if I made these again I would cook them for less time than 25 minutes.
  8. Very easy to make and taste great but the dough is a bit on the dry side.
  9. This recipe was the best I've ever tasted! It was delicious!