Noah Bedoahs (Chocolate Chip Shortbread Cookies)

"From Judy Rosenberg's 'Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No-Holds-Barred Baking Book'. I bake for friends and family all the time and hands down, this recipe is requested most often -- usually with Mini Chocolate Chips and Mac Nuts. DIRECTIONS MAY LOOK INTIMIDATING BUT THE RECIPE COMES TOGETHER IN MINUTES; follow step-by-step instructions for perfect buttery, light and crispy shortbread with every batch!"
photo by 630434 photo by 630434
photo by 630434
photo by aloha808 photo by aloha808
photo by aloha808 photo by aloha808
photo by aloha808 photo by aloha808
Ready In:
1hr 15mins
15-17 3-inch




  • Preheat oven to 275°. Line 2 cookie sheets with parchment paper or leave them ungreased.
  • Sift the Flour, Baking Powder and Salt together into a small bowl and set aside.
  • Using an electric mixer on medium speed, cream the Butter and Sugar together in a medium-sized mixing bowl until light and fluffy, about 1-1/2 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula.
  • Add the dry ingredients on low speed and continue to blend for 10 seconds. Increase the speed to medium-high and beat until fluffy, 2 to 2-1/2 minutes. Scrape the bowl.
  • Add the Chocolate Chips and Nuts with several turns of the mixer, then complete the mixing by hand with a wooden spoon.
  • Measure out generous rounded tablespoonfuls of dough and roll them into balls with your hands.
  • Place the balls 1-1/2 inches apart on the cookie sheets and press them down lightly to form a flat bottom (cookie should be about 1/2-inch thick).
  • Bake the cookies until they are crunchy and golden, about 1 hour. To test for doneness, remove one cookie from the sheet and cut it in half. There should be no doughy strip in the center. Allow the cookies to cool on a rack.
  • Makes 15 - 17 cookies.

Questions & Replies

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  1. These are FABULOUS! As someone else posted, these are easy and I think they work best using mini chocolate chips. If you follow the recipe exactly, you too will be pleased. I made my cookies smaller than suggested but still approx. 1/2 inch thick and roughly 1.5 inches in diameter; it's a perfect size for me and would also be a great size for giving. My yield is about 30 cookies though I doubled the recipe yielding 60 cookies. Give this a try, you won't be sorry.
  2. i love this recipe. it's easy and they are a real crowd pleaser.
  3. I have been making these every holiday season since the 90’s because my friend starts bugging me for them at the beginning of November. Lately I make the dough a day ahead, roll them into a log, refrigerate, then slice the following day. Delicious! I used to make them with mini red and green m&ms found in the baking section, but they stopped making them years ago. Bummer!
  4. Make sure you start checking the cookies sooner than an hour...mine were definitely overcooked by then.
  5. Wilton's COOKIE EXCHANGE book has an almost identical recipe. Here you have just filled out the directions and made them easier to follow. It is a very nice cookie. A very slightly rounded #40 scoop is the perfect size to get Wilton's yield of 24 cookies. If made a little smaller, they would be the perfect size for a tea. I will have to try them with macadamia nuts. (They had been in the oven for about 30 minutes when my husband expressed concern that I was burning them. No, dear...all is well.)



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