Chocolate Chip Shortbread Cookies

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Can't decide between shortbread or chocolate chip cookies? This cookie is the answer.

3-1/2 dozen cookies
1 cup (2 sticks) butter, softened (no substitutes)
1/2 cup brown sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup Fleischmann's® Corn Starch
1/2 cup miniature chocolate chips
1 tablespoon sugar

Preheat oven to 300ºF.

Mix butter, brown sugar and vanilla using an electric mixer. Gradually blend in flour and corn starch. Add chocolate chips.

Form into 1-inch balls and place on ungreased baking sheets. Pour tablespoon of sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.

Bake cookies for 25 to 30 minutes, or until bottoms begin to brown.

Cool for 5 minutes on baking sheets, then remove to a wire rack to cool completely. Lightly sprinkle additional sugar on top of cookies while cooling, if desired.

Recipe Note: For European-style shortbread, turn dough onto lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle, measuring 11 x 8 inches. Cut dough unto 2 x 1-inch strips. Place strips 1 inch apart on ungreased baking sheets. Prick with a fork and bake as above.

Total Time
Cook Time 25 to 30 minutes
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