These easy to make Chocolate Whipped Shortbread are a very tender crumbly melt in your mouth cookie. Add some chocolate chips or chopped nuts to make them even more decadent. Or add a few sprinkles to bring in the holiday spirit. A must have on your Christmas Cookie Tray.
To tell the truth these were a last minute cookie recipe. A reader, Holly, asked me about substituting Cocoa for flour and how do I think it would work. When someone mentions chocolate I must say I am all in!
Remembering what I learned in my Baking Arts class I knew that you could substitute no more than 20% of the flour with cocoa. Adding too much cocoa could alter the taste and texture of the baked good. So with this in mind I went to work.
- Butter – I use salted but if you use unsalted just add a bit more salt
- Powdered Sugar – also known as icing sugar or caster sugar
- Flour – all purpose flour with at least 11% protein, this will keep the cooking from spreading too much
- Cocoa – unsweetened dutch processed cocoa
Why add cornstarch?
Cornstarch is used to make the cookie more tender and give them that melt in the mouth taste.
How to make Chocolate Whipped Shortbread
In the mixing bowl beat the butter and powdered sugar until light and fluffy.
Add the salt, cornstarch, vanilla, flour and cocoa, beat until well combined.
Fold in the nuts and chocolate chips if using. Drop by heaping teaspoons on the prepared cookies sheet.
Add some sprinkles or extra nuts or chips if desired and bake. Let the cookies cool 10 minutes on the pan then carefully move with a spatula to a wire rack to cool completely before serving.
Cookies can spread and be flat for a number of reasons, the biggest reason is the wrong type of flour is used.
Adding cornstarch to the recipe also helps keep cookies from spreading. As does chilling the dough, I always find it a good idea to chill the cookies while the oven is pre-heating, 15-20 minutes will do it.
Tips for making the best shortbread
- Make sure your butter is softened.
- Be sure to sift the powdered sugar, cornstarch and cocoa, this is to make sure you remove any lumps that have formed. Sifting the ingredients directly into the mixing bowl makes it quick and easy.
- Whip the butter and sugar for approximately 3-5 minutes you want it to be light and fluffy.
- Be sure to add the cornstarch, this will help produce a soft and tender cookie.
- Be sure to measure the flour properly, spoon the flour into the cup then level it off with a spoon or knife blade, dipping the cup into the flour bag is not a good or accurate way to measure flour.
- Baking the cookies one tray at a time is best, always on the middle rack, never on the bottom as it can cause the cookies to burn.
Your baked cookies should be left to cool then store them in an airtight container at room temperature they will last up to 5 days. I like cold cookies so I actually store mine in the fridge, they will last up to 10 days in the fridge. You can bring them to room temperature before serving.
Freeze the completely cooled cookies in an airtight freezer safe container or bag. They will keep for up to 2 months in the freezer. If you are worried about the cookies sticking together, then place the cooled cookies on a cookie sheet and freeze until firm (about 2 hours) then move to the containers or bags. You can also place parchment paper between the layers.
You can also freeze the dough, make the dough balls and place them on a parchment paper lined cookie sheet, once they are frozen place in an airtight freezer safe container or bag. The cookies can be baked frozen, just be sure to add an additional couple of minutes to the baking time.
If you are like me and you can never get enough chocolate, then why not try these Chocolate Whipped Shortbread Cookies, and let me know what you think. Happy Baking!
More Shortbread Recipes
Chocolate Whipped Shortbread Cookies
- 1 cup butter (softened)
- ½ cup powdered/icing sugar (sifted)
- ¼ cup cornstarch (sifted)
- 1¼ cup all purpose flour (11% protein or more)
- ¼ cup unsweetened cocoa (dutch processed) (sifted)
- 1 pinch salt*
- ½ teaspoon vanilla
* If using unsalted butter then add ¼ teaspoon of salt.
- 2 tablespoons sprinkles
- ¼-½ cup chocolate chips (milk, dark or white chocolate)
- ¼-½ cup finely chopped nuts (hazelnuts, walnuts, pecans or almonds)
- In the mixing bowl beat the butter and powdered sugar until light and fluffy, approximately 3 minutes on medium high speed.
- Add the cornstarch, flour, cocoa, salt and vanilla, beat for 2-3 minutes on medium high speed until well combined. Add the chocolate chips or nuts if using, beat on low speed or fold in to combine.
- Drop by heaping teaspoonfuls on 1-2 parchment paper lined cookie sheets, 1 -2 inches apart, sprinkle with some sprinkles or more nuts or chips. While the oven is pre-heating refrigerate the cookies.
- Pre-heat the oven to 325F (160C).
- Bake the cookies one tray at a time on the middle rack for 13-15 minutes. The cookies will be soft to the touch but will firm up once cooled. Enjoy!