These Easy Chocolate Chip Whipped Shortbread cookies are the absolute melt in your Mouth Shortbread Cookie. Fast, Easy and they will be gone in seconds.
We are big lovers of Shortbread Cookies and a couple of our favourites are My Mom’s Shortbread Cookies and these delicious Lemon Shortbread Cookies.
Easy Chocolate Chip Whipped Shortbread
Easy Chocolate Chip Whipped ShortbreadWe are getting closer and closer to Christmas, well it is October, and isn’t that close enough? People who know me, know how much I love Christmas. So I thought why not start sharing some of the wonderful Christmas cookies I grew up with.
My Mom’s Christmas Cookies were the best on the block. Including these Whipped Shortbread Cookies. These literally melt in your mouth! My kids actually prefer these over the Classic Shortbread.
When I started to make these here in Italy I noticed that they were always flatter than my Moms’. I knew it probably had something to do with the flour, I even tried refrigerating the dough for a few hours.
But nope, flat they stayed. They still tasted the same, but I really wanted them to look like my Moms’. So when I was in Toronto I made some at my sister’s and Yup, they came out all puffy and glorious looking.
What Flour to use for Shortbread Cookies:
So now I know Canadian Flour and Italian Flour are different. But how are they different? It turns out that you need a flour with a protein percentage of 12 or more to prevent flat cookies.
Luckily enough the Italians don’t mind them flat and as a friend of mine always say, “I can’t wait for Christmas just to receive your delicious cookies”. I usually make 4 or 5 different types, but these Whipped Shortbread are so good that I keep making them every year.
How to Freeze Shortbread Cookies:
And of course these can be made in advance and frozen too for up to 2 months. It was quite a risk this week when I asked my youngest daughter to put them in the freezer for me! Although she did eat a couple on her way to the freezer.
Make sure to let the cookies cool completely, then freeze the cookies on cookie pans that are lined with parchment paper once they have frozen, then place them in air tight freezer bags or containers. You don’t want the cookies to stick together!
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 container or bag.
The cookies can be baked frozen, just be sure to add an additional couple of minutes to the baking time.
How to Store Shortbread Cookies:
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.
More Delicious Shortbread Cookies:
Nobody can resist these Chocolate Chip Whipped Shortbread! I hope you enjoy them as much as we do. Enjoy!
Easy Chocolate Chip Whipped Shortbread
Ingredients
- 1 cup butter* (unsalted, room temperature)
- 1/2 cup icing sugar (sifted)
- 1/4 cup corn starch
- 1/2 teaspoon vanilla
- 1 1/2 cups flour all purpose (if you are in Italy substitute all purpose with Manitoba Flour)
- 1/2 cup mini semi sweet chocolate chips
- 1/4 teaspoon salt
*If you use salted then only add a pinch of salt.
Instructions
- Pre-heat oven to 325° (160° celsius).
- In a medium bowl cream butter and icing sugar till very fluffy. Beat in salt, cornstarch, vanilla and flour. Beat until very light, stir in chocolate chips. Drop by teaspoon full (or roll into balls the size of a golfball and lightly flatten with a fork) onto parchment paper lined cookie sheets. Bake for approximately 15-20 minutes** (until very lightly golden (almost white) never browned). Let cool completely. Enjoy!
- Makes approximately 2 dozen cookies
- ** Start to check the cookies after 10-12 minutes, depending on the size they may take less time to bake.
Nutrition
Reposted from October 5, 2016, because they are so worth it!
rhiannon hanson says
Thank you so much for sharing this recipe! It is the exact cookie my grammie used to make when I was her shadow at the holidays. When she died the recipe went with her, we couldn’t find it anywhere. I had no idea what to call them since she always called them My Baby’s Cookies. I am making a batch tonight and taking it to my room to cry like a goofball and remember. Thank you. Now I have something to make for the light in my life who will follow me around at the holidays.
Rosemary says
Hi Rhiannon I am so glad I could help you find your Grammie’s cookie recipe and be able to share it with your little light of your life. My daughter makes them too during the holidays! I hope you didn’t cry too much, although sometimes that is exactly what we need. Have a wonderful day.
Loli says
How can Store the cookies? Can I freeze the dough to bake them after? Thanks !
Rosemary says
Hi Loli, they can be stored in an airtight container at room temperature from 5-7 days, or frozen for up to 2 months. If you want to freeze the dough then you should place the cookie balls on a cookie sheet, freeze them then place them in airtight bags. Hope this helps.
Dorothy says
Just made your Easy Cinnamon Cake and my husband said it was excellent.Soooo moist, Love your recipes..Keep them coming..
Rosemary says
Hi Dorothy, thanks so much, so glad you enjoy it. Happy New Year.
Sherrie says
Hi from South Africa. I bake a lot and always make cookies to add to Christmas presents. These have been the biggest hit by far. Italy is my obsession so can’t wait to try more of your recipes. Much love, Sherrie
Rosemary says
Hi Sherrie, thank so much, so glad you enjoy them. And I hope you enjoy the other recipes too. Happy New Year.
Lucielle Puglas says
My go to shortbread cookie, perfect every time. Thank you for sharing!
Rosemary says
Hi Lucielle, thanks glad you like it. Merry Christmas.
Elissa says
Hi! These look so good but I don’t have corn starch, is there anything I can use instead?
Rosemary says
Hi Elissa, there really isn’t anything you can substitute for cornstarch in a shortbread cookie, cornstarch makes the cookie more tender and helps makes them melt in your mouth. You could try using one for one with flour and see how they turn out. Let me know.
Holly says
I use arrowroot instead of corn starch. 🙂