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!
Easy recipe. In oven and smells great! Will make great Christmas gifts! Thank you for your recipe!
Hi Tanya, thanks so much, glad you enjoyed them. Merry Christmas.
I made these for Christmas gifts . They were very good.
Hi Lois, thanks so much, Merry Christmas.
Oh My Goodness! Thank you so so so very much for such wonderful recipes and memories of my gram and mother! you have given me and my family such a gift! thank you!
Thanks so much Susan, glad I could help with wonderful memories. And so happy you like the recipes. Take care.
Just like Mom’s! I remember helping make these rich, melt in the mouth shortbread cookies for the special moments. These are the cookies you want to share and watch the smiles happen. These are decadent, so I must warn you, over indulging Is very easy.
Hi Diana, thanks so much, and yes it sure is easy to indulge in these! Take care.
hello, are there no eggs in this recipe ?
Hi Marcy, no there are no eggs, actually there are no eggs in shortbread. 🙂
Can I use regular size chocolate chips?
Hi Sandy, yes you can, I always use mini because that is the only kind I can get here. I hope you enjoy them.
These cookies are yummy, so tender, melt in your mouth. I like the mins choco chips but I make them also with chopped pecans and they are great.My new go to recipe and they keep great in an airtight container 5 stars+
Hi Glroia, thanks so much, so glad you like them. Have a great weekend.
These were so good! So light and fluffy. I put in a little over half of the amount of chocolate chips because my husband doesn’t really like too many in his cookies. I love them, so easy, not a huge batch, (which is fine). Very good thank you for sharing!
Hi Nancy, thanks so much, glad you both enjoyed them. Have a great weekend.
Can I use this as a whipped shortbread without adding the chocolate chips? Would I have to change anything?
Hi Lindsay, yes you can, no need to adjust the recipe. Let me know how it goes.
The recipe tasted delicious, however after cooking the cookie fall apart and crumbled into pieces. Can you please advise me why what I did wrong? Thank you But the cookie tasted VERY GOOD!!!!!!
Hi Sandra, it could be because the dough was too dry, either add a little less flour or a little more butter. I hope that helps and I am glad you liked them.
This is the same recipe for what is called Russian tea cookies or Mexican wedding cookies. Always have them on the wedding cookie tables!
These are delicious! I doubled the recipe & 12 minutes was perfect.
Thanks Lou-Anne, glad you enjoyed them.
Easy recipe with a good taste. I have made them twice, with and without the chocolate chips. Prefer them without chocolate chips. Will make them again.
Thanks Michele, glad you enjoyed them. Yes I like them best with chocolate chips too!
My shortbread was slightly more crumbly when cooked, compared to normal? Is there anything you can point towards? Otherwise great recipe and it tastes divine!!
I can’t recall if I’ve already commented or rated, but these are one of my go to recipes. Love them, and so do my family and friends! 🌻
Hi Lucy, thanks so much so glad you all love them.