Easy Chocolate Chip Whipped Shortbread
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!
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, be sure to use a good quality butter
- Powdered sugar – also known as icing sugar or confectioners’ 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.
How to make a Whipped Shortbread Cookie Recipe
In the the bowl of the stand mixer, with the paddle attachment 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 baking sheet.
Bake for approximately 15-20 minutes or until very lightly golden (almost white) never browned. Let cool on the baking pan for a bit then move to a wire rack to 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.
Variations
If you prefer you can make the cookies plain or you could add chopped nuts, coconut, dried fruit such as cranberries, sprinkles or even crushed candy canes. If you use dried fruit be sure to soak it for 15-20 minutes in boiling water, drain well before adding to the dough. My mother would make this cookie with cherries also.
To add a bit more flavor you could add some vanilla extract or even almond extract.
FAQs
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.
Yes it can, you could use a regular electric mixer, when adding the flour mix together on low and the last bit of flour should be combined with a wooden spoon or spatula. You could also combine the dough by hand using a wooden spoon or spatula.
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
Ingredients
- 1 cup butter* (softened)
- ½ cup powdered sugar (sifted) (also known as icing sugar or confectioners sugar) (sifted)
- ¼ cup corn starch
- ½ teaspoon vanilla
- 1½ cups flour all purpose**
- ½ cup mini semi sweet chocolate chips
- 1 pinch salt
*If you use unsalted butter then add a 1/4 teaspoon of salt. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
**Flour should have at least 11% protein, this keeps the cookies from spreading.
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 5-10 minutes then carefully move to a wire rack to 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
Nutrition
Reposted from October 5, 2016, because they are so worth it!
What is your recommendation for storing the freshly-baked cookies? I do. Or want to freeze them.
Hi Wendy, you should let them cool completely before storing, and they should be stored in an airtight container, with parchment paper between the layers, some people say to add a piece of bread to keep them fresh and also they should be stored at room temperature.
Would a batch of these be good to send with a gift in the mail that would take about two weeks to get there? Thanks
Hi Lin, I think if you really packed them well so they couldn’t move around and the box was really firm then yes it would probably work.Hope that helps. Let me know.
Is it unsalted or salted butter!!?
Hi Mary if you use unsalted then add 1/4 teaspoon of salt, if salted then just a pinch. Hope that helps. Thanks
These look amazing – I can’t wait to make them for a family get together this weekend. Quick question – does the butter need to soften to room temperature? Want to make sure I follow the steps to get them looking as scrumptious as yours! Thank you!
Hi Sajeda, Yes the butter should be room temperature, thanks for that I just updated it. I hope you enjoy them, let me know.
Hi!
Love this recipe!! I’m having a Christmas wedding Dec 1st! and I want to make this ahead. You said it’s ok to freeze them? How do they taste after? Thank you so much for sharing your delicious recipes!!❤❤
Hi Chrissy, thanks so much, so glad you enjoy the recipes. I always freeze them and they taste just fine when they are thawed. The best way to thaw them is to remove the frozen baked cookies out of their containers and place them on a paper towel-lined plate, and let them thaw at room temperature. Hope that helps.
Hi Rosemary! Thank you so much for this recipe. The cookies are just wonderful. I needed to use up some unsalted butter so I added a 2nd 1/4 tsp of salt to make up for it. The flavor is just perfect for us. I am so glad I found your website. I followed you on FB and can’t wait to try some more of your lovely recipes. 🙂
Hi Gina, your welcome and so glad you enjoyed them. I’m glad you found my website too! 🙂 I hope you enjoy the recipes.
Hi, can I use caster sugar instead of icing sugar? Will it affect the consistency?
Hi Kelly, I have never made with with caster sugar, although I know caster sugar is fine just not as fine as icing sugar. But I would say try it, I think it would work. Let me know.
Can you use regular size chips ?
Hi Mary, sure that’s fine, I use mini because that’s all there are here. Have a wonderful Christmas.
We were looking for something that was as simple to make as plain chocolate chip cookies, but that was more exciting and unique. We plan to give them as gifts to my daughters’ school teachers for the Holiday. These were so simple to make and they taste delicious. We aren’t used to shortbread in this house, so the texture really surprised us when we first bit into one. (I discovered I think they taste even better if you don’t chew them and mush them in your mouth, instead). They’re so soft and very enjoyable. We think the teachers will love them and will have to send them right away so that we don’t eat them all before they get there! I really want to try dipping one in my coffee tomorrow!
Thanks for sharing the recipe.
Hi Katy thanks so much and so glad you like them and I think the teachers will like them too. I think these are probably the most underrated shortbread cookies, whenever I make them they are gone in seconds. Have a wonderful Christmas.
Can I add some kind of nuts to this recipe and can I chill them before I bake them. Thank you
Hi Judy, sure you can add nuts, my Mom did but you really don’t have to chill them before baking. You can if you want.
This recipe is terrific! Awesome! The texture is truly the kind that melt in your mouth. I’m so thrilled by the result. I tried it immediately once it cool down (took me less than 5 min, from the point I removed it from oven). Thank you for the additional notes.
This is my first time baking using this recipe, I baked it at 165C for 20 min. Lightly brown not as white as seen from the pictures you have shared. I like a little more color to it.
I have added walnuts – it gave great texture to the shortbread.
I have also substitute the icing sugar to cane sugar (1/4 cup) – the semi sweet choc-chip provides plenty of sweetness to it. Overall, loving it!
Hi Chrys so glad you enjoyed them. My Mom always add walnuts too and thanks for sharing how you made them, have a wonderful Christmas.
Hi, I made this recipe today and the cookies are crumbling when I touch them! What did I do wrong? Are they underbaked? They’re not golden at all but they had been in for 18 minutes when I finally removed them from the oven. Thank you.
Hi Kristen, I have no idea why they are crumbling, did you bake them in a slow oven? Maybe they are a bit over baked, they should be very lightly golden, almost white. Hope that helps.
THANK YOU for posting this recipe!! These are *exactly* like my mom’s chocolate chip shortbread cookies she made every year for Christmas, which we made hundreds of because they were everyone’s favourite, and I never got the recipe. I have been searching and searching for *THIS* soft shortbread recipe forever. I dunked all the top of mine in mixed red, green, and chocolate sprinkles before baking (which is how my mother used to make hers) and these are perfect and puffy and soooooo good! Thanks a million!
Happy Christmas from Toronto!
Hi Shannonigans, your welcome, and I know how you feel, we loved them too. One of the best cookies ever. And thanks Merry Christmas to you too. 🙂
These are amazing! I’ve never made shortbread cookies before so I was worried about how dry the dough was getting but put my trust in the recipe and they came out perfect. Love them!
Hi Keely, so glad you love them, they are my daughter’s favourite too. Have a great week. 🙂
I was trying to think of the perfect way to describe these cookies, and I think I finally landed on it. Delightful. Positively, perfectly delightful.
Hi Karly thanks so much, everyone loves these. 🙂
The difference in the flour is simply theirs is finer then here that’s why its flat. Almost all flours in N America use winter wheat which is more coarse and hardier wheat due to growing thru the long winter here. It is also why Italian Flour makes better pastry then ours flakier with far less work it is also great for less dense cakes and pie crusts (unless you talking hand raised meat pies then you need a stronger wheat) I have made breads using both simultaneously using both flours and For any Italian bread I PREFER Italian flour by far the texture is better and the crust firmer. But when making other types of bread like sandwich, English muffin bread or crumpets I prefer Flour from N America. cookies definitely N America Going to be making a batch of these again tonight
Hi Sandra, thanks so much, I actually discovered that in Italy they also have a flour called Manitoba which is basically all purpose flour, so I am going to give that a try. And yes for most things I like Italian flour too. It’s also the protein content, more Protein in North American flour and less in Italian. Have a great weekend.