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Home » Desserts » Cookies & Bars » Easy Chocolate Chip Whipped Shortbread

Easy Chocolate Chip Whipped Shortbread

Last Updated December 11, 2021. Published December 5, 2021 By Rosemary 163 Comments

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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!

Whipped shortbread cookies on a snowman plate.

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.

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!

Recipe Ingredients

  • Butter – softened
  • Powdered sugar – it’s a good idea to sift the sugar to remove any lumps.
  • Corn starch
  • Vanilla
  • 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.
Whipped shortbread on a red dish.

How to make Whipped Shortbread

In the the bowl of the mixer, cream the butter and icing sugar until very fluffy.

creaming the butter and sugar

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.

adding the chocolate chips to the creamed flour, butter and sugar mixture

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.

cookie dough dropped by teaspoon full on 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.

Chocolate chip whipped shortbread on a red Christmas tree plate.

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.

2 whipped shortbread cookies using low protein and high protein flour

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.
Chocolate chip whipped shortbread on a red Christmas tree plate.

FAQs

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.

How to freeze the baked cookies

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.

How to freeze the raw cookie dough

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!

Up close shortbread cookies.

More Delicious Christmas Cookies

  • Italian Ricciarelli Cookies
  • Peanut Butter Blossoms 3 Ways
  • Chocolate Crinkle Cookies
Whipped shortbread cookies on a snowman plate.
Print Recipe Pin Recipe Rate Recipe
4.56 from 116 votes

Easy Chocolate Chip Whipped Shortbread

One of the best Christmas Cookies, melt in your mouth shortbread.
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Course Christmas Cookies, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 20 minutes
Total Time 55 minutes
Servings 24 cookies
Calories 139kcal
Author Rosemary Molloy

Ingredients

  • 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.

      US Customary – Metric

      Instructions

      • 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.

      Notes

      If you prefer you can substitute the chocolate chips with chopped nuts or dried fruit or just leave them plain.
      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.

      Nutrition

      Calories: 139kcal | Carbohydrates: 12g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 92mg | Potassium: 38mg | Sugar: 4g | Vitamin A: 240IU | Calcium: 6mg | Iron: 0.7mg
      Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

      Reposted from October 5, 2016, because they are so worth it!

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        Filed Under: Chocolate, Christmas, Christmas Cookies, Cookies & Bars, Desserts, Most Posts, Thanksgiving

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        1. Marcia says

          May 2, 2022 at 2:32 am

          5 stars
          These have become my husband’s favorite cookies. He is always asking for them so I make a double recipe and always have some handy in the freezer for him.

          Reply
          • Rosemary says

            May 2, 2022 at 5:58 pm

            Hi Marcia, thanks so much, they are one of our favourites too. My kids love them. Take care, have a great week.

            Reply
        2. Grace mcghee says

          January 29, 2022 at 2:05 am

          5 stars
          Loved these cookie and eat them up so fast one day and done

          Reply
          • Rosemary says

            January 29, 2022 at 9:48 pm

            Hi Grace, thanks so much, have a great weekend.

            Reply
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