Chocolate Chip Shortbread Cookies II

  • Recipe By
  • Published May 29th
  • Ready In30m
  • Servings96
  • Calories80
Shortbread cookies with chocolate chips and pecans. If you don't like pecans, you could add toasted coconut instead. Don't be put off by the amount of butter, this recipe makes a very large batch.

Chocolate Chip Shortbread Cookies II Ingredients

The following are the ingredients needed to make delicious Chocolate Chip Shortbread Cookies II for 96 servings:

  • 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

Chocolate Chip Shortbread Cookies II Cooking Instructions

  • Prep15m
  • Cook15m
  • Ready In30m

To cook Chocolate Chip Shortbread Cookies II, you need about 15 minutes of preparation time. The time needed to cook this Chocolate Chip Shortbread Cookies II is about 15 minutes , and you can serve your Chocolate Chip Shortbread Cookies II within 30 minutes . The following are the steps to cook Chocolate Chip Shortbread Cookies II easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 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. 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.

Notes

  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 80 calories; 5.2 grams of fat; 8 grams of carbohydrates; 0.8 gram of protein; 10 milligrams of cholesterol; 40 milligrams of sodium.

  1. Dec 5th 2011

    I have been using this recipe for years (with the exception of the coconut extract and nuts). We all love this cookie. (4 stars as written, 5 stars my version) My recipe does call for 2 cups ...

  2. Nov 11th 2010

    Deeeelicious! I have to admit I adjusted the recipe quite a bit, but they turned out so perfect, I'll definitely try the recipe again. I didn't have vanilla or coconut extracts, so I used a ...

  3. Feb 2nd 2010

    Wonderful recipe! I love the simple flavor of these cookies. I only had salted butter so I cut out the additional salt. I baked mine for 12 minutes and they got a bit too brown. Also be ...

  4. Sep 18th 2009

    OMG! These cookies are incredible! I made these for my husband for our 1st wedding anniversary and put them tucked inside a cookie box with tissue paper and a note since for the first anniv ...

  5. Dec 18th 2008

    This is one of my very favorite cookie recipes. I always leave out the nuts though - just because I don't care for nuts and my family doesn't either. This is so easy to put together and ha ...

  6. Jan 1st 2007

    OUTSTANDING!! This is the third Christmas in a row that I have made these; they are wonderful. I can't make them any other time of the year because I can't stop eating them! Thank you so muc ...

  7. Jul 10th 2006

    I hate to rate a recipe when I have to make alterations to it, but I didn't have nuts so I used extra choc chips and almond extract instead of coconut - turned out awesome. I did burn my fir ...

  8. Nov 14th 2002

    Ohhhhhhh YUM! The cookies are soooo good! My hubby & 3 boys loved them, and I'm having a very hard time restraining myself from eating all of them! I did however, substitute almond ex ...

  9. Sep 17th 2002

    I used the pecans in these cookies, and my family loved them. We have always been big fans of shortbread cookies, and these had the extra flavour of the pecans. If you keep them in a tin, th ...