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Whipped Chocolate Chip Shortbread

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4.8 from 5 reviews

  • Author: Sandra Flegg
  • Total Time: 22 minutes
  • Yield: 24 cookies


1 cup butter (at room temperature)
1 1/2 cup flour
1/2 cup icing sugar
1 cup chocolate chips


  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 350°F 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. Enjoy!


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.

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American