Easy Chocolate Chip Whipped Shortbread
User Reviews
4.7
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Chilling Time
20 mins
-
Total Time
55 mins
-
Servings
24 cookies
-
Calories
139 kcal
-
Course
Dessert, Snacks, Baked Goods
-
Cuisine
American
Easy Chocolate Chip Whipped Shortbread
Description
In this Easy Chocolate Chip Whipped Shortbread, softened butter and powdered sugar are creamed until fluffy to form a light base. Cornstarch and flour are incorporated alongside vanilla and a pinch of salt, creating dough with a tender crumb. Mini chocolate chips fold in gently to spread chocolate flavor throughout. The dough is chilled before baking to help maintain shape and produce the classic shortbread texture.
The cookies bake at a low temperature until they are very lightly golden, almost white, preserving their soft, delicate structure. Cooling on racks prevents breaking, and the shortbread has a crumbly yet whipped feel.
This recipe allows substitutions with chopped nuts or dried fruit in place of chocolate chips or to omit additions entirely. Properly cooled cookies store well at room temperature up to 5 days or refrigerated up to 10 days. They may be frozen in layers separated by parchment paper up to 2 months. The dough balls can also be frozen and baked directly with a slight time adjustment.
Ingredients
- 1 cup butter softened
- ½ cup powdered sugar sifted, also known as icing sugar or confectioners sugar
- ¼ cup corn starch
- ½ teaspoon vanilla
- 1½ cups all-purpose flour
- ½ cup semi sweet chocolate chips mini
- 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
- Chocolate chips can be replaced with chopped nuts or dried fruit, or omitted for plain shortbread.
- Store baked cookies in an airtight container at room temperature up to 5 days, or refrigerate to keep them firmer for up to 10 days.
- Freeze cooled cookies for up to 2 months, separating layers with parchment to prevent sticking.
- Dough balls can be frozen and baked from frozen; add a couple of minutes to the baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 92mg | 4% |
| Potassium | 38mg | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 240IU | 5% |
| Calcium | 6mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
