Chocolate Whipped Shortbread Cookies
User Reviews
5.0
24 reviews
Excellent
Chocolate Whipped Shortbread Cookies
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These easy to make Chocolate Whipped Shortbread are a very tender crumbly melt in your mouth cookie. Add some chocolate chips or chopped nuts!
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Ingredients
- 1 cup butter (softened)
- ½ cup powdered/icing sugar (sifted)
- ¼ cup cornstarch (sifted)
- 1¼ cup all purpose flour (11% protein or more)
- ¼ cup unsweetened cocoa (dutch processed) (sifted)
- 1 pinch salt*
- ½ teaspoon vanilla
* If using unsalted butter then add ¼ teaspoon of salt.
EXTRAS -
- 2 tablespoons Sprinkles
- ¼-½ cup chocolate chips (milk, dark or white chocolate)
- ¼-½ cup finely chopped nuts (hazelnuts, walnuts, pecans or almonds)
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Instructions
- In the mixing bowl beat the butter and powdered sugar until light and fluffy, approximately 3 minutes on medium high speed.
- Add the cornstarch, flour, cocoa, salt and vanilla, beat for 2-3 minutes on medium high speed until well combined. Add the chocolate chips or nuts if using, beat on low speed or fold in to combine.
- Drop by heaping teaspoonfuls on 1-2 parchment paper lined cookie sheets, 1 -2 inches apart, sprinkle with some sprinkles or more nuts or chips. While the oven is pre-heating refrigerate the cookies.
- Pre-heat the oven to 325F (160C).
- Bake the cookies one tray at a time on the middle rack for 13-15 minutes. The cookies will be soft to the touch but will firm up once cooled. Enjoy!
Notes
- You can sift the icing sugar, cornstarch and flour directly into the mixing bowl.
- 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. You can also bring them to room temperature before serving.
- 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.
Nutrition Information
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Calories
104kcal
(5%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
20mg
(7%)
Sodium
67mg
(3%)
Potassium
22mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
227IU
(5%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 67mg | 3% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 227IU | 5% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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