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Chocolate Chip Butter Cookies

At the downtown Chicago law firm where I work, we often bring in goodies for special occasions. When co-workers hear I've baked these melt-in-your-mouth cookies, they make a special trip to my floor to sample them. Best of all, these crisp, buttery treats can be made in no time. —Janis Gruca, Mokena, Illinois
  • Total Time
    Prep: 20 min. Bake: 15 min./batch + cooling
  • Makes
    about 4 dozen


  • 1 cup butter, cubed
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup confectioners' sugar
  • 1 cup miniature semisweet chocolate chips
  • Melted semisweet and/or white chocolate, optional


  • Melt butter in a microwave; stir in vanilla. Cool completely. In a large bowl, combine flour and confectioners' sugar; stir in butter mixture and chocolate chips (mixture will be crumbly).
  • Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 375° for 12 minutes or until edges begin to brown. Cool on wire racks. Dip or drizzle with chocolate if desired.
Nutrition Facts
2 each: 158 calories, 10g fat (6g saturated fat), 20mg cholesterol, 78mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 1g protein.
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  • dlynsmith9
    Apr 25, 2020

    These are very easy and flavorful cookies. I used dark chocolate chips in the cookies and dark chocolate bar for the icing. I took some to my neighbor and she said that they were fantastic. I will be making these again.

  • Kaeli
    Feb 9, 2020

    These were the blandest cookies I have ever made. The only redeeming factor was that I quartered the recipe for a test batch so I didn't waste too many ingredients.

  • Julia
    Feb 18, 2019

    No comment left

  • Sesshachan
    Feb 28, 2017

    No comment left

  • knollbrookcook
    Feb 25, 2017

    I have been making these cookies since the recipe was first printed way back in 1998. They are delicious.

  • Appy_Girl
    Nov 7, 2016

    What a nice addition to any Cookie Tray. Chocolate Chip Short Bread Cookie is the perfect description. The taste is as delicate and the texture. I added some chopped pecans to mine and I also used regular sized Chocolate chips. Baked on parchment paper. Bake time is right on. I especially enjoyed the crispy edges. I made up just 1/2 of the recipe. Perfect for just the hubby and myself. These are just Plain Good ! They are slightly crumbly but are great to work with. Had no problem using my small cookie scoop.JanieTaste of Home Volunteer Field Editor.

  • mrs._white
    Oct 23, 2016

    Agree with the other posters, this is very much a shortbread cookie. But it is delicious! And very easy to make!

  • Kayle84
    Jul 7, 2016

    I made these but changed the recipe from one cup of sugar to a cup and a half and instead of using vanilla extract I used maple and they are so delicious I love this recipe because it is so versatile... I drizzled white chocolate and dark chocolate on them and my family is now addicted! :)

  • khegeman
    Apr 1, 2016

    Disappointed. Very dry. I agree with the other reviewers that they are more like a shortbread with chocolate chips. Not like a butter cookies at all. Won't make again.

  • lindascott123
    Dec 6, 2015

    can these cookies be frozen? if so, for how long?