Chocolate Dipped Shortbread Cookies
User Reviews
5
Chocolate Dipped Shortbread Cookies
Description
The dough blends unsalted butter, light brown sugar, salt, oats, and all-purpose flour processed until smooth and just sticky. It is pressed evenly into an 8-inch square pan and baked until set and lightly golden on top, resulting in a soft yet firm shortbread layer with a slightly chewy texture from the oats.
After cooling, the shortbread slab is cut into squares, each then halved into triangles. Semisweet chocolate is melted gently in the microwave and the pointed ends of the cookies are dipped into the chocolate, leaving the top portion of the cookie plain for contrast. The cookies are then set aside until the chocolate firms to a smooth, crisp coating.
This cookie balances the richness of butter and sweetness of brown sugar with the slight bitterness of the chocolate. The oat flakes add texture different from traditional shortbread. These cookies can be stored in an airtight container at room temperature for up to five days, making them suitable for make-ahead gifting or snacking.
Ingredients
- 2 unsalted butter at room temperature, 227 grams, about 2 sticks
- 3/4 cup brown sugar light, 150 grams
- 1/2 teaspoon salt fine
- 1 cup oats old fashioned or quick cooking, 100 grams
- 1 1/2 cups all-purpose flour 191 grams
- 4 ounces semisweet chocolate or bittersweet, 113 grams
Instructions
- Preheat oven to 350°F. Line an 8 by 8-inch square baking pan with parchment paper or foil, leaving an overhang.
- Place all ingredients except the chocolate in the bowl of a food processor and process until a smooth, soft, and slightly sticky dough forms.
- Press the dough evenly into the prepared pan. Bake for about 25 minutes, or until very lightly golden brown and set. Let cool completely. Remove the sheet of shortbread from the pan and cut into squares with a big sharp knife. Cut each square into two triangles.
- In a medium microwave-safe bowl, microwave the chocolate for 45 seconds. Stir, and continue heating in 30-second bursts, stirring between bursts, until the chocolate is smooth.
- Dip each cookie in chocolate, allowing the excess to drip off. Place on a parchment lined baking sheet and allow the chocolate to set before serving or storing.
- The cookies can be stored in an airtight container at room temperature for up to 5 days.
User Reviews
Overall Rating
5
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