Chocolate Dipped Shortbread Cookies Recipe
User Reviews
4.9
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Prep Time
45 mins
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Cook Time
25 mins
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Additional Time
1 hr
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Total Time
2 hrs 10 mins
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Servings
32 cookies
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Calories
123 kcal
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Course
Dessert
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Cuisine
North American
Chocolate Dipped Shortbread Cookies Recipe
Description
The Chocolate Dipped Shortbread Cookies Recipe starts by creaming salted butter with brown and granulated sugars to create a light, fluffy base. Incorporating all-purpose flour yields a dough that holds shape well after chilling. Rolling the dough ½ inch thick and cutting into shapes or rectangles provides classic shortbread bite size. Fork pricks ensure the cookies bake evenly without rising unevenly. Baking at 325°F until lightly golden gives a crumbly, tender texture and a delicate buttery flavor.
After cooling, the cookies are dipped into melted chocolate mixed with a bit of butter or shortening for smoothness and sheen. Applying toppings right after dipping creates variety; wait slightly for flaky salt to avoid melting into the chocolate. The combination of crumbly shortbread with smooth chocolate coating balances textures and adds a touch of richness.
This recipe is suitable for making ahead by chilling dough or storing baked cookies. Doubling the recipe works well for larger batches. It produces a refined treat that pairs nicely with tea or coffee and can be customized with decorative toppings.
Ingredients
- 1 cup butter at room temperature, salted
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 2 cups all-purpose flour
- 1 cup chocolate chips
- 2 teaspoons butter or shortening
- salt optional, flaky or sprinkles
Instructions
- Using a stand mixer or electric beaters, cream the butter and sugars until they're light and fluffy, about 5 minutes.
- Add the flour then beat on low speed until it's mostly incorporated then increase the speed to medium and beat until the flour is mixed into the butter.
- Lightly flour a piece of parchment paper then roll the dough until it is ½ inch thick. Cut out shapes - either use a cookie cutter or cut them into rectangles. Use a fork to poke holes in the tops of the cookies. Using the parchment paper, transfer the dough to your fridge for at least one hour.
- Preheat your oven to 325 degrees. Remove the cookies from the fridge and put them onto a baking sheet, spacing them 1-inch apart. Bake the shortbread for 20-25 minutes, until they are light golden brown. Remove them from the oven and let them cool completely on the baking sheet.
- Once the cookies are completely cool, melt the chocolate and butter in the microwave or a small pan over medium heat. Pour the melted chocolate into a narrow cup. Line a baking sheet (or your counter) with parchment paper. Dip half of each cookie into the melted chocolate.
- Lay the chocolate dipped cookies on the parchment paper. If you'd like, add some sprinkles or flaky salt (see notes) to the wet chocolate. Let the chocolate harden before storing the cookies.
Notes
- Doubling the recipe is simple and works well for larger batches.
- Sprinkles should be added immediately after dipping the cookies in chocolate for best adherence.
- When using flaky sea salt, sprinkle it onto the chocolate after a few minutes to prevent it from melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 123kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 46mg | 2% |
| Potassium | 28mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 177IU | 4% |
| Calcium | 8mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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