Easy whipped shortbread cookies with mini chocolate chips that are melt in your mouth delicious.
The light, crumbly, airy texture of these whipped shortbread cookies makes me feel like I’m at a fancy high tea in London.
Upon first bite of these light as air cookies, there’s a delicate crumble with a light, but rich buttery taste.
The mini semi sweet chocolate chips are the perfect size for these whipped shortbread cookies.
The texture of these cookies reminds me of my Mexican Wedding Cookies. Instead of pecans, chocolate chips provide the perfect complement to these light and fluffy cookies.
How to Make Whipped Shortbread Cookies
I know there are recipes for both shortbread with confectioners sugar and shortbread with granulated sugar. The delicate texture of whipped shortbread cookies, is mainly because of the use of confectioner’s sugar. Plus, the confectioners sugar in this recipe is sifted, creating an even finer texture.
How to Decorate whipped shortbread cookies
These cookies would work well with both regular and mini sized semi sweet chocolate chips, as well as finely chopped pecans, or just plain. They are flavorful enough to be eaten without any additions to the batter.
You can also decorate the top with a light glaze icing like the one I used in my Moist Pumpkin Bread with Browned Butter Maple Icing. The icing is delicate enough to drip down nicely on this cookie. I would put this icing on the plain version of these whipped shortbread cookies, since the icing has maple in it and will be adding enough flavor. You will want to add the icing while the cookie is still slightly warm.
How to Store whipped shortbread cookies
I placed the cookies in an airtight rubbermaid container, and they maintained their moist, crumbly texture very well for 3 days.
These cookies are really easy to whip up and are a nice change of pace from a more typical denser, and crunchier cookie.
Hope you enjoy!
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Whipped Shortbread Cookies
Easy whipped shortbread cookie recipe with mini chocolate chips that is melt in your mouth delicious.
- 1 cup butter
- 1/2 cup powdered sugar (sifted)
- 1/4 tsp kosher salt
- 1/4 cup cornstarch
- 1/2 tsp vanilla
- 1 1/2 cup all purpose flour
- 1/2 cup mini semi sweet chocolate chips
Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
In stand mixer cream together butter and sugar until fluffy. Add in salt, cornstarch, vanilla and flour. Beat well. On low speed, stir in chocolate chips until combined.
Scoop a tablespoon of dough and roll into a ball with hands. Place cookie dough ball on baking sheet and press top lightly with a fork. Alternatively, you can scoop out a tablespoon of dough with your spoon and place on baking tray for a less uniformed look.
Bake for 15-20 minutes, until lightly browned on top. Do not overcook. The cookies should look white. Cool on pan for 5 minutes, then move to wire rack for further cooling. Enjoy!
Adapted from An Italian in my Kitchen