Servings
Font
Back
Easy Chocolate Chip Whipped Shortbread
4.7 from 255 votes

Easy Chocolate Chip Whipped Shortbread

Easy Chocolate Chip Whipped Shortbread is a soft, crumbly cookie made with creamed butter and powdered sugar, combining cornstarch, flour, and vanilla to create a tender texture. Mini chocolate chips add bursts of sweet chocolate throughout. The dough is chilled, shaped into balls, then lightly flattened and baked until just barely golden, giving a delicate color and soft bite.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Pre-heat oven to 325° (160° celsius).
  4. 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!
  5. ** 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

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%)

Nutrition Facts

Serving: 24 cookies

Amount Per Serving

Calories 139

% 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.