Whenever this time of year approaches, I’m fervidly deliberating holiday dessert creations, particularly the cookies! I cannot think of a Christmas that has passed growing up that I wasn’t in the kitchen, either with my grandma or mom, and now with my children, that I’m not whipping up some delicious Christmas cookies.
Gingerbread, sugar (all kinds!), shortbread (a million ways!), thumbprints, spritz, Linzer stars, snowballs, biscotti, Pfeffernusse, meringues, sandwich cookies… you name it, I made it!
But I always end up coming back to my favourite recipe, which also happens to be the most requested from family and friends and always a crowd-pleaser despite its simplicity, my buttery melt-in-your-mouth chocolate chip whipped shortbread cookies.
I still remember when I had my first bite of the most amazing shortbread cookies I’ve ever had (and I’ve had some really good ones throughout childhood, specifically my grandmothers). But this one, this one just blew my mind (sorry, Grandma).
It was during a holiday event at work and one of the I.T. workers (I totally forgot her name but she always had her very long hair tied in a ponytail braid), walked by my office where I was finishing up some last minute items and then walked in holding a tray filled with cookies.
“Cookies?” She smiled and pulled her arm out to offer me the cookies on her tray.
“Thanks!” I took two, took a bite and my affaire de coeur with this particular shortbread recipe began.
She was gone out of my office before I could tell her how amazing it was. Of course I looked for her the following day to ask her about them and she revealed it was a cherished recipe passed down from generations. Darn!
Thus began my pursuit for a similar-tasting recipe. After a few months, I can confidently say I found it.
What makes these ambrosial little morsels of heaven just perfect is the addition of chocolate chips. The chocolatey crunch is the icing on the
cake cookie. But it has to be good quality chocolate chips. This is why I’ve only ever used CHIPITS Milk Chocolate Chips . The CHIPITS Milk Chocolate Chips give it the right amount of sweetness without overpowering — just absolutely scrumptious!
These cookies are perfect for gifting or serving during the holidays and also so ridiculously quick and easy to make – the kids can easily be involved! I found they tasted even better the day after and so forth. Yum! I am craving a cookie or three now.
The only problem with these cookies is there is just never enough! Leftovers? What is that?
Just make sure you save some for the big guy!
- 1 cup butter (softened)
- 1/2 cup icing sugar, sifted
- 1/4 cup corn starch
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 cup Hershey's milk chocolate Chipits
- 1) Pre-heat oven to 325° (160° celsius).
- 2) In a bowl, cream butter and icing sugar till very fluffy. Beat in cornstarch, vanilla and flour. Beat until very light, stir in Chipits chocolate chips. Drop hefty teaspoons onto a lightly greased cookie sheet. Bake for approximately 20-25 minutes (until lightly golden never browned). Let cool completely.
- Make sure the teaspoon of dough is a bit fuller on top and not flat.
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