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!
These were incredible! I had made another recipe for Christmas, but enjoyed the texture of these a lot more. I made them Friday and they were all gone before the weekend was over!
Hi Kat, thanks so much, they go really fast in my house too. Have a great week.
They look perfect but the texture is off. Im not sure if I took them out too early but the inside is like sand..and crumbly. Any advice?
Hi Maggie, I think that you did bake them a bit too long. They are a bit crumbly but they also are melt in your mouth type cookie.
Thank you! So interesting. My husband thinks it was more than that – like I missed a step. I followed everything except spooning flour into the cup. Could that have done it? They looked perfect. So bummed!
Hi Maggie, it could be that, maybe you added too much flour. Let me know.
Hello. I have made this recipe several times and love it. I’m wondering if I can make these chocolate by taking out some flour and adding cocoa? We like the texture of these and I’m hoping my idea will work. Maybe 1/2 cup flour out and 1/2 cup cocoa in? Thanks!
I know you have a chocolate shortbread recipe, but I’m not sure if the texture will be the same.
Hi Holly in one of my baking courses the instructor said you can substitute no more than 20% of the flour with cocoa. More than that and it could effect the recipe. So it would be about 1/4 cup maybe a little more (a tablespoon). Let me know how it goes. 🙂
Thanks! I was first going to say 1/4 cup, but then I figured 1/2 would be better. Haha!!
What is the texture of the chocolate shortbread recipe you have here? Crispier than the whipped shortbread? I may still opt to try that just because it a proven recipe.
Hi Holly well you really got my curiosity going, so I was actually going to try making it this morning. If it works I will post it, if not I will keep trying for next year. I wouldn’t say the chocolate shortbread are crispy, maybe not as melt in your mouth, but soft and tender enough. Let me know.
Where are people finding flour with that much protein content in Canada? Most of the usual brands like King Arthur or Gold Medal all purpose flour have less than 11%.
Hi Tyler, my daughter uses Robin Hood in Canada, which is 4g/30g, which gives it a protein content of 13.3%. Hope that helps.
This may have been the simplest recipe I have ever made (little time and basic steps) and they are super delicious! We added crushed candy cane sprinkles to the top before baking. So great. Thank you @anitalianinmykitchen
Hi Jessica, thanks so much, so glad you enjoyed them, great idea with the candy cane sprinkles. Merry Christmas.
Can you cook then freeze this cookie for 30 days.? I start early with holiday baking.
Thank you
Hi Joli, yes you can, I do that all the time. My Mom did too, I have been known to sneak a couple out and eat them still frozen. 🙂 Apparently cookies can last up to 3 months in the freezer, although I usually don’t go more than 2 months. Hope this helps.
Oh, my goodness! Thank you so much for this recipe! DELICIOUS! I got rave reviews from my husband and neighbors.
Thank you!
Hi Christine, thanks so much, so glad everyone enjoyed them. Take care.
Most perfect shortbread cookie ever!
Hi Kristen, thanks so much, so glad you like it. Have a great week.
Excellent sooo easy👍
Hi Marsha, thanks so much so glad you like it. Have a great Sunday.
Wow, I can’t believe how easy these were to make and how delicious they are! My whole family raved about them. So glad I found your recipe! I had purchased some expensive shortbread cookies from a favorite out-of-state bakery and thought surely even I, a novice baker, can make some. Thanks to your recipe, I did!
Question: How many cookies is considered one serving? They are so good that I better track track of my caloric intake. lol
Thanks so much for sharing this recipe. My young son even called me an expert baker. That’s a first!
Thanks Julia, so glad everyone enjoyed them. If you get 24 cookies then 1 cookie is 139 calories. Glad your son liked them now considers you an expert baker! Have a great week.
These remind me of the Italian Christmas cookies my nonni made but hers had chopped up candied cherries and pistachios in them (Christmas colors?). I am going to try them with the chocolate chips because…chocolate…
Hi Camilla, I hope you liked them. Happy New Year.
Melt in your mouth cookies and they are delicious. I used an ice cream scooper and baked for 25 minutes. Thank you for sharing!
Hi Lore, thanks so much, so glad you liked them. Merry Christmas.
I am looking for the recipe to my favorite childhood cookies and these look like the closest. Do they come out with almost a coating of softnest? Not sure how to explain that any better. Thank you
Hi Karen, well they are very soft, so it might be. Let me know if you try it. Merry Christmas.
This cookie is heavenly! I love the texture, they melt in your mouth and are so easy to make! Thank you for such a delicious recipe!
Hi Elissa, thanks so much so glad you enjoyed then. Merry Christmas.
I am so excited to make these because my granddaughter has a sever egg allergy! Should I use AP flour or bread flour or a combination? I am asking this because of the protein content as you discussed.
Hi Kathy, as long as your flour as a protein of at least 11.5 and up you don’t have to mix with bread flour. Let me know how it goes.