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.
How to make Whipped Shortbread
- 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 fulls, or roll into balls the size of a golfball and lightly flatten with a fork prepared cookie sheet.
- Bake for approximately 15-20 minutes or until very lightly golden (almost white) never browned.
- Let cool completely.
What does cornstarch do for shortbread?
Cornstarch is used to make the cookie more tender. I have made these without cornstarch and I personally prefer them with.
Why are the cookies flat?
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 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 13 or more to prevent flat cookies.
The one I use in Italy has 13 1/2% and the one in Canada has 14%. As you can see the cookie on the right is how it should be.
Luckily enough the Italians never minded 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:
Chocolate Hazelnut Shortbread Cookies
Shortbread Cookies one dough two ways
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* (softened) (210 grams)
- 1/2 cup icing sugar/powdered sugar/confectioners sugar (sifted) (60 grams)
- 1/4 cup corn starch (34 grams)
- 1/2 teaspoon vanilla
- 1 1/2 cups flour all purpose** (190 grams)
- 1/2 cup mini semi sweet chocolate chips (90 grams)
- 1 pinch salt
*If you use unsalted butter then add a 1/4 teaspoon of salt.
**If you are in Italy substitute all purpose with Manitoba Flour, flour should have at least 13% protein.
Instructions
- Pre-heat oven to 325° (160° celsius). Line one or two cookie sheets with parchment paper.
- 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 prepared cookie sheets. 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.
Nutrition
Reposted from October 5, 2016, because they are so worth it!
Melanie says
I made these today using cake and pastry flour. They turned out beautifully! And just melt in your mouth with a touch of chocolate! ❤ thank you for sharing!
Rosemary says
Hi Melanie, thanks so much so glad you enjoyed them.
Jen says
I’m in the US , will bread flour work the same as the italian flour?
I can’t wait to try these.
Rosemary says
Hi Jen, all purpose flour as long as it has at least 13% protein. Let me know how it goes.
Jen says
I’ve looked online and the highest i found was 11% King Arthurs Flour,
I read inline that bread flour was like italian flour, so i had to ask.
Thank you!
Rosemary says
Hi Jen, have you checked in the stores. And apparently bread flour does have a hight protein. Even if the cookie comes out flatter it’s still tastes delicious. So if you don’t care use the highest you can find. Let me know.
Lexi says
I have the fondest memories of making shortbread cookies with my mom at Christmas. So glad I have her recipe. Just might try out your recipe though. Loved!
Thanks for sharing Rosemary!
~Lexi
Rosemary says
Hi Lexi, thanks let me know if you try it.
Connie Crane says
Love this recipe! It was easy and the texture of the cookies is wonderful. I made one batch with chocolate chips and another one with chocolate chips/crushed candy cane pieces (which adds a lovely festive color and tastes really nice). Not having to chill, roll out and cut dough into shapes is a real plus with this recipe.
Rosemary says
Hi Connie, thanks so much. Good idea with the crushed candy cane pieces. One of my favourite cookies too.
Kathryn K says
What is “icing sugar?” ?????
Rosemary says
Hi Kathryn icing sugar is also known as powdered sugar or confectioners sugar.
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. 🙂
Roanne says
Just made these in a double batch, eek! I have one big sheet out of the oven cooling and one in and will have one regular size sheet to go. Thanks for this gem <3
Rosemary says
Hi Roanne, thanks so glad you like them. Merry Christmas
Janet Bier says
Oh My Gosh…I just made these, and had to try one before they cooled off, They were the best! I made the mistake of chilling, because that’s what I do with my other cookie recipes, and it took awhile to be able to shape them, so I have to remember to NOT do that again. Thanks for this amazing recipe!
Rosemary says
Hi Janet, thank so much, so glad you like them, that’s the good thing about these, no chilling necessary! Merry Christmas.
Angie says
Hello, I would like to clarify which sugar to use instead of icing sugar-powdered sugar or granulated? There are conflicting comments but my guess is powdered sugar. Thank you!
Rosemary says
Hi Angie, yes powdered sugar as written in the recipe. Hope you like it, Merry Christmas.
Angie says
Can you use regular sugar instead of icing sugar.
Rosemary says
Hi Angie, I would use granulated because the icing sugar gives the shortbread that melt in the mouth taste and it would change the texture of the cookie.
Debb says
Dekicious! For those who watch their salt intake like myself, I didn’t add salt. Even with unsalted butter and no extra salt, they were awesome!
Rosemary says
Hi Debb, thanks so much, so glad you enjoyed them. And Happy Holidays.