Whipped Chocolate Chip Shortbread

Soft and buttery Whipped Chocolate Chip Shortbread is studded with delicious chocolate chips and a favourite melt-in-your-mouth cookie any time of year, especially at Christmas. You are going to want to add these must-bake cookies to your holiday baking this year and to be a part of your dessert Christmas cookie tray.

this recipe!

Try my Fresh Cranberry Orange Shortbread Cookies, Whipped Peppermint Chocolate Shortbread or chocolate chip snowball cookies next!

Why you’ll love this cookie

• Easy to make shortbread cookie
• Only 4 simple ingredients Christmas cookie
• Ready in 20 minutes or less from start to finish with make-ahead option
• No chilling the dough
• Perfect “whipped” shortbread to add to your holiday cookie tray, cookie exchanges or holiday gift giving

Ingredients

Butter – be sure to use real butter and not margarine. Take your butter out of the fridge 30 to 60 minutes before baking to allow it to come to room temperature.

All-purpose flour – I only recommend using all-purpose flour in this recipe

Powdered Sugar – for a bit of sweetness!

Chocolate chips – I prefer dark chocolate chips in this shortbread recipe

Step by Step instructions

STEP ONE – In a mixing bowl, (or bowl from stand mixer) on low-speed blend butter, all-purpose flour and powdered sugar for 1 minute. 

STEP TWO – Increase speed to medium and mix for seven minutes. Yep that’s it – let it mix, grab yourself a cup of coffee and what it transform into this amazingly delicious cookie dough.

STEP THREE – Add in chocolate chips by hand, mixing only until combined, being gentle when mixing.

STEP FOUR – Using a cookie scoop or heaping tablespoon, drop onto baking sheets, 12 to a sheet. 

STEP FIVE – Bake in 350F oven for 10-12 minutes until edges are just light golden brown, being careful not to over bake.

STEP SIX – Remove from oven and cool at least five minutes before transferring to a wire cooling rack. They will be quite fragile when they first come out of the oven, so don’t transfer them over too quickly.

Variations

Adding toffee bits or butterscotch to my 4 ingredient whipped chocolate chip shortbread cookies is a good idea as goes well with shortbreads. You would be making a whipped chocolate chip butterscotch cookie. So good!

Sandra’s tips for making the best chocolate chip shortbread cookies

• Butter at room temperature is important for baking shortbread cookies
• Good quality butter is also important for the flavor of delicious shortbread cookies.
• The key to getting the perfect shortbread whipped texture is mixing them for the full 7 minutes by setting a timer
• Know your oven, watch carefully when the finished baking time is close and remove them when the edges are a light golden brown
• It is very important that you leave them on the cookie baking sheet for 5 minutes after baking before moving to cooling rack

Storage

Storing this recipe for chocolate chip shortbread is best in an airtight container for 3 to 5 days or in the fridge for 7 days.

Freeze using a freezer-safe container with shortbread cookie layers separated using parchment paper, for 2 to 3 months. Thaw in the fridge or at room temperature before serving.