Melt in your mouth whipped shortbread cookies studded with mini chocolate chips. These cookies would be a great addition to your Christmas baking list!
Author: Naomi Andres
electric handheld mixer
measuring cups & spoons
1cupsalted butter, softened
½cuppowdered sugar (confectioners sugar)
1 ½cupsall-purpose flour
½cupmini chocolate chips + more for topping
Preheat the oven to 325℉. Line baking sheet(s) with parchment paper.
In a large bowl using an electric handheld mixer on high speed, cream the softened butter for 1 minute.
Whisk together the cornstarch, powdered sugar, and flour in another bowl. Add the dry ingredients to the butter in two additions, blending on low speed between each addition.
Once all the flour mixture is incorporated, increase the mixer to high speed and whip the dough for 2 minutes until fluffy and light in colour. Fold in the mini chocolate chips.
Using your hands, roll the dough into spheres, using about 1 tablespoon of dough per cookie. Place cookies on the prepared baking sheets at least ½ inch apart. Bake in the preheated oven for 23-25 minutes or until the bottoms are golden. Let the cookies cool completely on the baking sheet. Enjoy!
Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.
Chocolate Chip Shortbread Cookies https://www.kneadsomesweets.com/chocolate-chip-shortbread-cookies/ December 16, 2019