Melt in your mouth Whipped Chocolate Chip Shortbread, studded with delicious chocolate chips is a favourite cookie any time of year and especially at Christmas.
Brands are giving away their secret recipes!
I was absolutely delighted to see our beloved Springridge Farm in Milton, Ontario opened their hearts and also released some of their prized recipes in 2020. These chocolate chip shortbread cookies have always been one of my favourite sweet treats to buy when we visit.
They are one of the quickest and easiest cookies I have ever made! With just a few basic pantry ingredients and one bowl for mixing, what could be easier?
If you love shortbread, be sure to try my Fresh Cranberry Orange Shortbread Cookies and the Whipped Lemon Shortbread.
I know, I know, it's only mid-October and I'm posting holiday images. I am just so excited to share so many wonderful holiday recipes with you!! If I posted ten a week between now and Christmas, I still would still have SO MANY left!!
How to make Whipped Chocolate Chip Shortbread
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 but you can certainly change it up and try butterscotch, milk chocolate or your favourite flavour - there are so many now!
That's it!!! Four ingredients! Ten minutes - you're gonna love these cookies 🙂
Step by Step Instructions
1. In a mixing bowl, (or bowl from stand mixer) on low-speed blend butter, all-purpose flour and powdered sugar for 1 minute.
2. 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.
3. Add in chocolate chips by hand, mixing only until combined, being gentle when mixing.
4. Using a cookie scoop or heaping tablespoon, drop onto baking sheets, 12 to a sheet.
5. Bake in 350F oven for 10-12 minutes until edges are just light golden brown, being careful not to over bake.
6. 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.
Store cookies in an airtight container for up to five days or in refrigerator container for up to 10 days.
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Whipped Chocolate Chip Shortbread
- Total Time: 22 minutes
- Yield: 24
Description
Melt in your mouth shortbread, studded with delicious chocolate chips is a favourite cookie any time of year.
Ingredients
1 cup butter, room temperature
1 and ½ cups all-purpose flour
½ cup powdered sugar
1 cup chocolate chips
Instructions
1. In a mixing bowl, (or bowl from stand mixer) on low-speed blend butter, all-purpose flour and icing sugar for 1 minute.
2. Increase speed to medium and mix for seven minutes.
3. Add in chocolate chips by hand, mixing only until combined, being gentle when mixing.
4. Using a cookie scoop or heaping tablespoon, drop onto baking sheets 12 to a sheet.
5. Bake in 350F oven for 10-12 minutes until edges are just light golden brown, being careful not to over bake.
6. Remove from oven and cool at least five minutes before transferring to a wire cooling rack.
Store cookies in an airtight container for up to five days or in refrigerator container for up to 10 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 153
- Sugar: 7.8 g
- Sodium: 1.2 mg
- Fat: 10.4 g
- Saturated Fat: 6.5 g
- Trans Fat:
- Carbohydrates: 14.5 g
- Fiber: 0.9 g
- Protein: 1.6 g
- Cholesterol: 20.3 mg
Keywords: cookies, shortbread, Christmas cookies
Michelle
I made these but I put the cookie dough in a pipping bag with a big star tip and squeezed out cookies I did a round cookie
Delicious! I used mini dark chips
★★★★★
Sandra
That's a great idea to use the piping tip! Thanks so much for taking the time to let me know. Mini chips....mmmmmmm 🙂
Mary
Do you think these would freeze well?
Sandra
Hi there, yes, they freeze well. They are very delicate cookies, so I would stack them in layers of parchment or waxed paper in a freezer safe container. I hope you enjoy the recipe~Sandra
Ashley
I can't wait to make theses. Do I have to put the chips in? Will the recipe be fine if I make them plain? Thanks so much!
★★★★★
Sandra
I wouldn't recommend them without the chocolate chips. You could try them though! I would suggest my Grandma's Shortbread Cookies if you would prefer plain shortbread. Thanks! Sandra
Rosalie
★★★★★
Rosalie
I made these cookies twice the first time with chocolate chips and the second time I made them with slice almond and almond extract and both came out delicious. Thank you so much for the recipe very easy.
★★★★★
Sandra Flegg
So great to hear that you enjoyed these shortbread cookies and thanks so much for sharing your substitutions! They sound delicious and I will try the next time 🙂
Kristen
I've always used this recipe, (it's how my grandmother taught me) but I've never thought to put chocolate chips in. This recipe has the perfect amount in it! Love at first bite ♡
★★★★★
Sandra
Hi! I'm so happy to hear that you enjoyed them! 🙂 Sandra
Veronica
Do you use mini chocolate chips or regular?
Sandra
I used the regular one but you can also use the mini ones! Sandra
Rosalie
I made these cookies on Friday exactly how the recipe said, and on Saturday I made another batch with sliced almonds and almond extract they came out delicious. Thank you so much for the recipe.
Viviana Mastromartino
I find they spread way too much over the tray and I followed the recipe so I was not expecting them to spread so much...
Sandra
Sorry to hear that happened! They should definitely not spread like that. I wonder perhaps if the butter might have been a little too soft? Thanks for trying the recipe. I appreciate you feedback as well!
Ann
Hi
Great recipe
I used dark chocolate and crushed candy cane.
Yummy
★★★★★
Sandra
Oh that sounds delicious! What a great idea~ Thanks for stopping by 🙂 Sandra
Lysa W
Found this recipe last week. Amazing. I’m making my 3rd batch, first 2 batches didn’t make it out of the house 🙂 my spouse doesn’t have much of a sweet tooth and has been eating them up. Perfect!
I’ve added your link to a Christmas cookie group of Facebook. Lots of comments with rave reviews.
Great recipe. Thank you ❤️
★★★★★
Sandra
Thank you so much for taking the time to let me know how much you (&husband!) enjoyed these cookies! I also appreciate you posting the link in the cookie Facebook Group. 🙂 Sandra
Josie
Can I make these using gluten free all purpose flour?
Sandra
I haven't tested this recipe with gluten free flour. When I do I will add it to the recipe notes though 🙂
Debbie
I made these with GF AP flour today, and they turned out great! Excellent recipe!
★★★★★
Sandra Flegg
Thanks so much for sharing your gluten free substitutions and happy to hear that you enjoyed these cookies!
Tim
These are simple the best chocolate chip shortbread recipe ever! One of our most requested recipes we have ever made. So good they literally fly of any tray. Thanks for the recipe Sandra!
★★★★★
Sam
These are so good! I chilled the dough just a bit before baking to make sure they didn't spread and they came out perfectly!
I used Taza brand dark chocolate disks chopped up and that just upped the game.
Thank you! I'm definitely making these again.
★★★★★
Sandra Flegg
Perfect!! Thanks so much for sharing your favorite brand of chocolate chips and so happy that you enjoyed these whipped shortbread cookies!
Kerri gates
I just made a batch and tasted it off they are so good. I used dark chocolate chips. Was wondering can it be doubled or do I make single batches each time? Need enough for a crowd and 24 doesn’t do
★★★★★
Sandra Flegg
So happy to hear this!! I've only made them in single batches. I would recommend testing one batch (doubled) but not more than that. Hope that helps!