These chocolate dipped shortbread cookies are crispy, melt in your mouth deliciously, and are dipped in your favorite chocolate! These cookies are made with only 5 ingredients!
These cookies are simply addictive! They are perfectly served next to a cup of coffee or tea and belive me, you won't be able to stop at one!
If you like buttery cookies, check out our lemon curd cookies, dulce de leche cookies, almond thumbprint cookies, Linzer cookies, thumbprint cookies with icing, and lemon shortbread cookies.
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Why this recipe works
- These cookies are buttery and crispy and melt in your mouth.
- You can make these cookies your favorite shapes and sizes by using cookie cutters!
- The cookie dough is made with only 5 ingredients!
- These cookies are so much better than store-bought cookies!
- These cookies are made with super simple ingredients that you probably have in your kitchen right now!
Ingredients
Before you start to make this chocolate dipped cookies recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ¼ teaspoon of kosher salt for this recipe.
Instructions
In a medium mixing bowl, add the softened butter, granulated sugar, kosher salt, and vanilla extract. Mix with an electric hand mixer until well combined and creamy.
Add the flour and mix until a dough forms. The dough will seem crumbly at first but then it will turn into a nice dough.
Shape the dough into a rectangular brick and cover it with plastic wrap. Place in the fridge to firm up for at least an hour.
Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
Remove from the fridge and cut into ½-inch slices using a sharp knife. Bake in a 180c (350f) preheated oven for 10 minutes.
Let the cookies cool completely and dip each cookie in the melted chocolate of your choice. I like sprinkling the cookies with flakey salt, but you can top them with chopped nuts, sprinkles, etc!
Expert Tips
- After slicing the shortbread into slices, place them in the fridge for another 20 minutes to keep them firm and prevent them from spreading too much while baking.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Faq's
Yes! You can make the cookie dough and store it in the fridge for up to 3 days. When you are ready to bake, follow the instructions as written.
We used regular unsalted butter for this recipe. If you want to use salted butter in this recipe, simply skip the salt and make the recipe as written.
Both of these cookies might look similar, but unlike sugar cookies, shortbread cookies don't have baking powder or baking soda, or eggs. Shortbread cookies tend to be more dense and crispy, and they have a buttery flavor.
If you like your cookies less crunchy, bake them for 10-12 minutes. If you like them extra crispy, bake them for 14-15 minutes until the edges of the cookies become golden brown!
How to melt chocolate for dipping?
There are a few ways to melt chocolate. We like to use the microwave. If you will use the microwave, you will have to be careful that the chocolate won't burn.
Simply microwave your chocolate in small bursts. Really small bursts 10-20 seconds each time. Stir the chocolate in between every burst until the chocolate is nice and melted.
Another way to melt the chocolate is in the Bain Marie method (heated bath method).
Storing
Store these cookies at room temperature for up to 3 days and in the fridge for up to 5 days. Store these in an airtight container so they won't dry out.
Freezing
Freezing these cookies is very easy. After they are cooled completely and the chocolate set, cover them with a plastic wrap tightly (a few layers) and transfer them into an airtight freezer-friendly container and freeze it for up to 2 months.
Thaw in the fridge overnight or at room temperature for about an hour.
Another way to freeze these is freezing the dough. Wrap the dough with plastic wrap and freeze it for up to 3 months. When you are ready to make these, place them in the fridge for a few hours to make them easier to cut.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter. Also, use your favorite dairy-free chocolate for dipping the cookies.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Variations
Candy- make these festive by sprinkling chopped candy canes on top of the chocolate.
Sprinkles- top these with your favorite kind of sprinkles. They can be holiday themed to make them festive!
Nuts- sprinkle chopped nuts on top of the melted chocolate for an extra crunch and a beautiful look.
Citrus- add ½ teaspoon of either lemon or orange zest to the dough for a delicious zesty flavor.
Chocolate- you can use your favorite type of chocolate for dipping! This can be dark chocolate, milk chocolate, white chocolate, semisweet chocolate, etc.
More cookie recipes
Homemade Milano cookies- These Milano cookies are made with buttery and tender vanilla cookies and filled with a silky smooth chocolate ganache.
Triple chocolate cookies- These triple chocolate cookies are made with cocoa powder, chocolate chips, and chocolate chunks! These are the ultimate cookies for real chocolate lovers.
No butter chocolate chip cookies- These no butter chocolate chip cookies are the easiest choc chip cookies ever! They are made with oil instead of butter and are so delicious, crispy on the edges, and perfectly chewy in the middle.
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📖 Recipe
Chocolate Dipped Shortbread Cookies
Ingredients
- 230 g Butter
- ½ cup Granulated sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 cups Flour
- 200 g Dark chocolate for dipping the cookies
Instructions
- In a medium mixing bowl, add the softened butter, granulated sugar, kosher salt, and vanilla extract. Mix with an electric hand mixer until well combined and creamy.
- Add the flour and mix until a dough forms. The dough will seem crumbly at first but then it will turn into a nice dough.
- Shape the dough into a rectangular brick and cover it with plastic wrap. Place in the fridge to firm up for at least an hour.
- Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
- Remove from the fridge and cut into ½-inch slices using a sharp knife. Bake in a 180c (350f) preheated oven for 10 minutes.
- Let the cookies cool completely and dip each cookie in the melted chocolate of your choice. I like sprinkling the cookies with flakey salt, but you can top them with chopped nuts, sprinkles, etc!
Notes
- After slicing the shortbread into slices, place them in the fridge for another 20 minutes to keep them firm and prevent them from spreading too much while baking.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
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