Easy Chocolate Chip Whipped Shortbread
One of the best Christmas Cookies, melt in your mouth shortbread.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 24 cookies
- 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.
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.
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