These Chocolate Chiffon Cookies have the texture and flavor of a shortbread cookie because they contain a lot of butter. They are nice and deep chocolate flavored because this time when I made them I added a little bit of Droste cocoa powder to the chocolate chips that were already in the recipe. The chocolate chips get chopped up in your food processor before they are added to the batter.
I have no idea where I got the original recipe- my recipe card is dated 1991. I don’t think I had made them again until recently when I converted the recipe to gluten free. The only change that I made was the type of flour used so if you don’t have an issue with gluten, just use “regular” flour instead.
If you make these cookies (and you should!) please notice the baking time- it is 45 minutes! The oven temperature is only set at 250 degrees though.
This recipe makes 40 cookies and I baked them 20 per sheet because they don’t spread much.
I shared this recipe with Monday Mania at The Healthy Home Economist, Homemaker Monday at 11th Heaven’s Homemaking Haven, Hearth And Soul Hop at A Moderate Life, Mouthwatering Monday at A Southern Fairytale, Full Plate Thursdays at Miz Helen’s Country Cottage, Simple Lives Thursday at A Little Bit Of Spain In Iowa, Pennywise Platter Thursday at The Nourishing Gourmet, Foodie Friday at Designs By Gollum, Allergy Friendly Friday at Cybele Pascal Allergy Friendly Cuisine
Preheat oven to 250 degrees when cookies are ready to be baked.
Cover 2 cookie sheets with parchment paper.
Combine butter and sugar in large bowl and mix well:
1 cup butter, unsalted (2 sticks)
3/4 cup powdered sugar
Stir in remaining ingredients:
1 cup of semi sweet chocolate chips that have been chopped fine in a food processor
1 teaspoon vanilla
Mix dry ingredients in a bowl then stir them into the butter mixture:
1 and 1/2 cups GF Flour Mix* that has been sifted (I am now using a metal strainer and shaking the flour through it rather than a sifter)
1/4 teaspoon salt
1 and 1/2 tablespoons Droste cocoa (get all of the lumps out)
Add 1 cup pecans that have been finely chopped.
When everything is blended, chill the dough if necessary so you can roll it into 1 inch size balls. Place the balls about 2 inches apart on prepared cookie sheets. This recipe makes 40 cookies and I spaced them 20 per cookie sheet.
Bake at 250 degrees for 45 minutes, switching the two cookie sheets from top to bottom midway through the cooking time.
*GF Flour Mixture
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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That’s some delicious looking cookies. Thanks for sharing this with hearth and soul hop
Thank you so much Kankana!
Oh my, Andrea! Shortbread cookies are my favorites … and chocolate shortbread–pure heaven! These look terrific, Andrea! I’ll go for the gf version of course.
Shirley
Thank you Shirley! These really are good and you can never have too many chocolate cookie recipes in my mind!
Hi Andrea,
It is good to see you today! Your cookies look so light and delicious. This is a great recipe that I will try soon. Thank you so much for sharing with Full Plate Thursday and come back soon. Have a great week end!
Miz Helen
Thank you Miz Helen! Please let me know when you try these!