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.

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

this recipe!

Melt-in-Your-Mouth Whipped Chocolate Chip Shortbread Cookies

A delicious twist on classic shortbread, these cookies are light, crumbly, and irresistible that are perfect for Christmas cookie trays.

They are described as being “airy”and a melt-in-your-mouth delicious, fluffy shortbread recipe. We get comments like “I just cannot stop eating them” by the people who have adored them.

They are one of the quickest and easiest shortbread cookies I have ever made! With just a few basic pantry ingredients and one bowl for mixing, and, with no chilling the dough! What could be easier?

What are whipped shortbread?

The “whipped” shortbread is a little different than the traditional shortbread that you may be used to. They are not an overly super-sweet cookie and they have a really fine delicate crumb.

They are called whipped shortbread because you literally whip them with the mixer for 7 minutes. Perfect 4 ingredient shortbread cookies!

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

Substitutions

You can substitute the dark chocolate chips for your favourite chips like milk or white chocolate chips, butterscotch or chocolate chunks. There are so many now!

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!

Mint chocolate chip shortbread cookies is another great shortbread holiday cookie to try for peppermint lovers.

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

• Butter at room temperature is important for baking shortbread cookies
• Recommend only using all purpose flour for this recipe
• 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
• Remove the cookies carefully as they are a delicate shortbread cookies until cooled

Why are my shortbread cookies crumbling?

Shortbread cookies are supposed to be buttery and melt in your mouth crumbly, but there can be several reasons why your shortbread cookies can turn out too crumby.

Good quality butter is important to use because it helps to create structure to the shortbread cookies versus using fats like oils.

Also if you have used too much flour the ingredients can be too dry causing the shortbread cookies to also crumble too much.

It is important to measure the flour by scooping with a spoon into the measuring cup and level off with a knife for proper measurement.

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.

Can you make ahead and freeze the whipped shortbread cookie dough to bake later?

Yes you can! Place the unbaked shortbread cookie balls on parchment paper lined baking sheets. Place the baking sheets in the freezer and flash freeze until they are frozen through.

Using a freezer-safe container with parchment paper lined between the layers of cookies and freeze for 2 to 3 months. Add a couple of minutes to the baking time and bake when ready.