Chocolate Dipped Shortbread Cookies
These chocolate dipped shortbread cookies are crispy, and buttery, melt in your mouth, and are coated in melted chocolate!
Ingredients
- 1 cup Butter room temp, unsalted
- ½ cup Granulated sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 cups Flour AP, plain flour
- 7 oz 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.
- 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.
- Use high-quality butter. The rich, buttery flavor is key in shortbread cookies. Choose unsalted, high-quality butter for the best taste.
- Chill the dough. After mixing, chill your dough for at least an hour. This helps prevent spreading and keeps your cookies crispy.
- Roll evenly. Roll out your dough to an even thickness so that all cookies bake uniformly and achieve that melt-in-your-mouth texture.
- Cool completely before dipping. Let your cookies cool completely on a wire rack before dipping them in chocolate to avoid melting or breaking them.
- Choose good chocolate. Use high-quality chocolate for dipping—dark, milk, or white chocolate all work well depending on your preference.
- 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.
- Add toppings quickly. If you want to add nuts, sprinkles, or other toppings, do so while the chocolate is still wet so they adhere properly.
- 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.
Nutrition
Calories: 259kcalCarbohydrates: 24gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 31mgSodium: 168mgPotassium: 110mgFiber: 2gSugar: 9gVitamin A: 364IUCalcium: 15mgIron: 2mg
Tried this recipe?Let us know how it was!