These Easy Chocolate Chip Whipped Shortbread cookies are the absolute best melt in your Mouth Shortbread Cookie. Fast, Easy and they will be gone in seconds. They make the perfect cookie for gifting. Don’t forget to add them to your Holiday Cookie Tray!
As we get closer and closer to Christmas we start to think about baking Christmas Cookies, I have to say these are ones that get made over and over again and are usually the first to go. Fast and easy and Shortbread, can’t get much better than that!
My Mom’s Christmas Cookies were the best on the block. Including these Whipped Shortbread Cookies. These literally melt in your mouth! They also make the perfect last minute cookie too!
- Butter – softened
- Powdered sugar – it’s a good idea to sift the sugar to remove any lumps.
- Corn starch
- All Purpose flour – flour with at least 11% protein.
- salt – if you use unsalted butter then add a bit more salt.
- Chocolate chips – if you prefer you can substitute with chopped nuts or dried fruit or leave them plain.
How to make Whipped Shortbread
In the the bowl of the mixer, cream the butter and icing sugar until very fluffy.
Add the salt, cornstarch, vanilla and flour and beat until very light. Add the mini chocolate chips and combine on low or stir to combine.
Drop by teaspoon or tablespoons, or roll into balls the size of a golfball and lightly flatten with a fork on the prepared cookie sheet.
Bake for approximately 15-20 minutes or until very lightly golden (almost white) never browned. Let cool completely before serving.
Why add cornstarch?
Cornstarch is used to make the cookie more tender and give them that melt in the mouth taste. I have made these without cornstarch and I personally prefer them with.
Why are the cookies flat?
Cookies can spread and be flat for a number of reasons, the biggest reason is the wrong type of flour is used. That is what happened in my case. I used a low protein flour, once I changed flours the cookies were no longer flat.
Adding cornstarch to the recipe also helps keep cookies from spreading. As does chilling the dough first. I always find it a good idea to chill the cookies while the oven is pre-heating, 15-20 minutes will do it.
What Flour to use for the 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 11% or more to prevent flat cookies. The flour I was using was a 00 flour with a percentage of 9%.
The one I use in Italy now has 12.5-13%, it is called Manitoba flour and it is similar to a North American All Purpose or Plain Flour which has around 13%. As you can see the cookie on the right is how it should be.
Tips for making the best shortbread
- Make sure your butter is softened.
- Sift the powdered sugar, you want to remove any lumps that have formed.
- 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.
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.
Nobody can resist these Chocolate Chip Whipped Shortbread! I hope you enjoy them as much as we do. Enjoy!
More Delicious Christmas Cookies
Easy Chocolate Chip Whipped Shortbread
- 1 cup butter* (softened)
- 1/2 cup icing sugar/powdered sugar/confectioners sugar (sifted)
- 1/4 cup corn starch
- 1/2 teaspoon vanilla
- 1 1/2 cups flour all purpose**
- 1/2 cup mini semi sweet chocolate chips
- 1 pinch salt
*If you use unsalted butter then add a 1/4 teaspoon of salt.
**Flour should have at least 11% protein, this keeps the cookies from spreading.
- In the bowl of the mixer add butter and icing sugar and on medium speed cream until very fluffy. Then add the salt, cornstarch, vanilla and flour. Beat until very light approximately 2-3 minutes. Stir in chocolate chips or beat on low for 10-15 seconds.
- Drop by heaping teaspoon, or roll into balls the size of a golfball and lightly flatten with a fork, place parchment paper lined cookie sheets. Chill for 15-20 while the oven is pre-heating.
- Pre-heat oven to 325° (160° celsius).
- Bake for approximately 15-20 minutes** until very lightly golden, almost white never browned. Let cool for 5 minutes then carefully move to a wire rack, cool completely before serving. Enjoy!
- ** Start to check the cookies after 10-12 minutes, depending on the size they may take less time to bake.
Reposted from October 5, 2016, because they are so worth it!