Imagine a cookie so delicate, so buttery, and so irresistibly delicious that it practically dissolves on your tongue the moment it touches your lips. Our Whipped Chocolate Chip Shortbread is not just a cookie—it's a culinary experience that transforms ordinary baking into an extraordinary moment of pure indulgence. With a light, airy texture and rich chocolate chips scattered throughout, these cookies are about to become your new obsession, guaranteed to impress everyone from casual snackers to serious dessert connoisseurs.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, use an electric mixer to cream the softened unsalted butter until light and fluffy, approximately 3-4 minutes. The butter should become pale and increase in volume.
- Gradually add powdered sugar to the creamed butter, continuing to mix on medium speed until fully incorporated and the mixture becomes smooth and airy.
- Add vanilla extract and mix briefly to distribute evenly throughout the butter mixture.
- Sift together all-purpose flour and salt in a separate bowl to remove any lumps and ensure even distribution.
- Slowly add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, which can make the shortbread tough.
- Gently fold in chocolate chips using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are very lightly golden. The cookies should remain pale on top.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 5 days. The shortbread will maintain its delicate, melt-in-your-mouth texture.
Tips
- Use room temperature butter for the fluffiest texture—cold butter won't cream properly.
- Don't overmix the dough, as this can make your cookies tough instead of tender.
- Sift your flour and powdered sugar to ensure a smooth, lump-free mixture.
- Use high-quality chocolate chips for the best flavor impact.
- Make sure your baking sheets are lined to prevent sticking and ensure even baking.
- Watch the cookies closely in the last few minutes of baking—they should be just barely golden at the edges.
- Let cookies cool completely before storing to maintain their delicate texture.
- For extra elegance, you can drizzle melted chocolate over the cooled cookies or dust with additional powdered sugar.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 15g
Protein: 1g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 30mg
