Chocolate Whipped Shortbread Cookies
User Reviews
5
Chocolate Whipped Shortbread Cookies
Description
The dough combines creamed butter and powdered sugar to a fluffy consistency before adding sifted dry ingredients such as cornstarch, flour, cocoa powder, salt, and vanilla. The mixture is beaten again briefly, and optional chocolate chips or chopped nuts can be folded in on low speed to distribute evenly without deflating the batter. Cookies are spooned onto parchment-lined sheets and refrigerated briefly before baking to reduce spreading.
Baked at 325°F (160°C) for 13-15 minutes, the cookies emerge soft but firm up as they cool to provide a tender crumb. The texture balances melt-in-the-mouth shortbread richness with a subtle chocolate flavor. Sprinkles can be added on top for visual appeal.
Cookies store well at room temperature for up to five days or in the refrigerator for about ten days if you prefer them chilled. Freezing fully cooled cookies is possible for up to two months; spacing with parchment paper helps prevent sticking. The dough can also be frozen in cookie-sized portions and baked from frozen by adding a few extra minutes of bake time.
Ingredients
- 1 cup butter softened
- ½ cup powdered sugar sifted
- ¼ cup cornstarch sifted
- 1¼ cup all-purpose flour 11% protein or more
- ¼ cup unsweetened dutch-processed cocoa sifted
- 1 pinch salt
- ½ teaspoon vanilla
* If using unsalted butter then add ¼ teaspoon of salt.
EXTRAS -
- 2 tablespoons Sprinkles
- ¼-½ cup milk chocolate chips or dark or white chocolate chips
- ¼-½ cup hazelnut finely chopped or walnuts or pecans or almonds
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
- Sift powdered sugar, cornstarch, and flour directly into the mixing bowl for convenience.
- Store baked cookies in an airtight container at room temperature for up to 5 days or in the fridge for about 10 days; chilling is preferred by some.
- Freeze cooled cookies in airtight containers for up to 2 months; separate layers with parchment paper to avoid sticking.
- Cookie dough balls can be frozen on a baking sheet then transferred to containers; bake frozen dough with a few extra minutes added to baking time.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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