Chocolate chip shortbread cookies

    30 min

    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.

    3 people made this

    Serves: 96 

    • 450g butter, softened
    • 250g icing sugar
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon coconut extract
    • 500g plain flour
    • 1/2 teaspoon salt
    • 175g mini dark chocolate chips
    • 100g toasted pecan nuts, chopped
    • icing sugar for dusting

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a large bowl, cream together the butter and icing sugar. Beat in the vanilla, coconut extract and salt. Add flour, about 150g at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 2.5cm balls and place them 5cm apart on an ungreased baking tray. Flatten cookies with a fork.
    3. Bake for 12 to 15 minutes in the preheated oven, or until light golden brown. While cookies are still warm from the oven, dust with the icing sugar.

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    Reviews in English (41)


    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 anniversary the theme is paper. I hope he enjoys these. I snuck a couple and they taste like something out of a bakery! I cut the recipe in half and used almond extract instead of coconut. I also used walnuts instead of pecans. For the chips I used dark chocolate then melted the rest to do various decorations that you'll see in my picture. Fabulous recipe that I'll definitely do again at Christmas to give to neighbors and relatives.  -  18 Sep 2009  (Review from Allrecipes US | Canada)


    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 first try, but that could be my tempermental oven, I used parchment paper for the rest of them. This is a very versital easy recipe - you could change the mix-ins and extracts. It's a keeper!  -  10 Jul 2006  (Review from Allrecipes US | Canada)


    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 extract for the coconut, and the almond subtley comes through. Will have them baking in my house during the holidays!!!  -  14 Nov 2002  (Review from Allrecipes US | Canada)