These Chocolate Chip Whipped Shortbread Cookies are delicious bites of soft, velvety-smooth shortbread dotted with rich chocolate chips.
(This post was sponsored by Whole Foods Market to share my holiday food memories for their #MyHolidayTradish campaign. All thoughts and opinions are my own, and I only work with brands I trust and love!)
Every food blogger knows that there are some recipes that just won’t look Pinterest-worthy. Once in a while, you get lucky, like with my last recipe of Stuffed Double Chocolate Turtle Cookies. They are swoon-worthy. But every food blogger also knows that the cookies that don’t ooze caramel or soften into little buttery, melty piles taste just as good, if not better.
This is the case for these Chocolate Chip Whipped Shortbread Cookies. They aren’t outrageous and flashy; they might not jump out at you right away. But they are hands-down one of the best cookies I’ve ever eaten. And that’s because they’re from my nana’s recipe.
Ever since I can remember, my dad has made these Chocolate Chip Whipped Shortbread Cookies at our house in the weeks leading up to Christmas. Before you think that we make a dozen and call it that (like WIMPS), I want to explain the scale of cookie making that goes on in my childhood home.
Picture every surface imaginable COVERED in cookies (and we have a LOT of counter space). Dishes are piled up in the sink, the oven is whirring away, bits of cookie dough, loose chocolate chips and a dusting of all-purpose flour coat the kitchen floor. My dad is running around flipping and mixing and boxing cookies. This year I tried to ask him how many he actually makes, but he said he always loses count. In my estimate, back when I lived at home, it was at least 150-200. And that’s only in one day.
I don’t even want to think about how many cookies he makes in the entire season. (Especially since one batch—36 cookies—uses a whopping pound of butter.)
I have so many good memories of these cookies. While my dad was the chief cookie maker in our house, I would help out once in a while—if only to get to eat the bowl!
We gave these Chocolate Chip Whipped Shortbread Cookies to everyone we knew: co-workers, friends, family, teachers, etc. They were always tucked up nicely in round Christmas tins from the dollar store, cushioned in shiny cellophane. People would wait all year to get a tin, I kid you not.
This year, with my dad’s finally-given permission, I’m sharing this recipe with all of you. Why? Because this year has brought into perspective the importance of cherished memories with family. My papa passed away in the fall after a long fight with cancer. These cookies came from his wife, my nana, and were a Christmas favourite of his.
One of the most vivid memories I have for this time of the year is my papa sitting at the head of the table, pink or purple or green paper crown on his head from the recently burst Christmas crackers, laughing while helping himself to Cadbury biscuits, nana’s fruit trifle, and of course, these cookies.
I hope you all get as much joy and happiness from these cookies as my family has over the years. Enjoy.
Thanks to Whole Foods Market, I’m able to let you wonderful Crumb Kitchen readers know about a contest to win free groceries for a year! Visit the Whole Foods Market holiday microsite here to enter. (US and Canadian residents only.)
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $5.05 (Budget breakdown below recipe)
- 1 lb. salted butter, softened*
- 1 cup confectioners' sugar
- ½ cup corn starch
- 1 tsp. vanilla extract
- 3 cups all-purpose flour
- 1 cup semi-sweet or milk chocolate chips*
- Preheat oven to 325 degrees F. Lightly coat a cookie sheet with cooking spray; set aside.
- In the bowl of a stand mixer on low (or in a large bowl and with lots of arm work!) cream the butter and icing sugar until completely combined and light and fluffy. Once the sugar has been worked in, you can turn the speed up to low-medium.
- Add corn starch on low until combined, then add vanilla; mix.
- Mix in 1 cup of flour at a time, allowing the mixer to run for 5-10 seconds after a cup has been combined. After all flour has been added, pour in chocolate chips and stir by hand until cohesive.
- Roll dough into small balls about 1.5 to 2 inches, and flatten very slightly. Place on cookie sheet and bake for 12-14 minutes. Cookies should be very lightly browned on the bottoms and NOT browned on the tops (trust me). Immediately (and carefully) transfer the cookies to a wire rack to cool. Enjoy!
* I used half semi-sweet and half milk, though my nana's traditional recipe uses all milk chips. Up to you!
Sourced from an old family recipe.
1 lb. salted butter = $2.50
1 cup confectioners’ sugar = $0.32
1/2 cup corn starch = $0.18
1 tsp. vanilla extract = $0.07
3 cups all-purpose flour = $0.38
1 cup semi-sweet or milk chocolate chips = $1.60
Why it’s Cheap
All of these ingredients are likely to be found around your house, especially this time of the year, so no extra costly shopping trips.
Make it More Budget-Friendly
Butter is always expensive, and this uses a full pound of it, so try to buy on sale or use a savings app like Flipp to price match. If you only have semi-sweet chocolate chips around, use those instead of milk chips.
Want more? Check out the recipes below!