Shortbread Chocolate Chip Cookies

You know how you have a craving and nothing is going to satisfy you till you get that one item?? Well, Bob was craving Chocolate Chip Cookies the other night and I had no eggs with which to make them.

So, a quick internet search later, I found a recipe for eggless Shortbread Chocolate Chip Cookies.  These things are marvelous!  I like them much better than the original Toll House Chocolate Chip Cookie recipe.  The cookies are light, crunchy and crumbly and have  a buttery shortbread taste. YUM!

This recipe could also be used without any additions for standard Shortbread Cookies and with the addition of pecans to make Pecan Sandies.  One recipe – many options.  Gotta love that.

Shortbread Chocolate Chip Cookies

Makes 2 dozen


1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter
1/2 cup white sugar
3/4 cup semisweet chocolate chips
1/2 cup chopped walnuts


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
  3. Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.



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