Chocolate-Dipped Shortbread Cookies Recipe

Introduction

These chocolate-dipped shortbread cookies combine a buttery, tender base with a rich chocolate coating for a delightful treat. Simple to make and perfect for any occasion, they offer a classic flavor with an indulgent twist.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 cup dark chocolate chips (for dipping)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a bowl, cream together the softened butter and powdered sugar until smooth and fluffy.
3. Step 3: Add the all-purpose flour and salt to the butter mixture and mix until a dough forms.
4. Step 4: Roll out the dough on a lightly floured surface to your desired thickness. Cut into shapes using cookie cutters or a knife, then place the cookies on a baking sheet.
5. Step 5: Bake for 10 to 12 minutes, or until the edges are lightly golden.
6. Step 6: Let the cookies cool completely on a wire rack.
7. Step 7: Melt the dark chocolate chips in a microwave-safe bowl or over a double boiler. Dip half of each cooled cookie into the melted chocolate, then place on parchment paper to set.

Tips & Variations

• For extra flavor, add 1 teaspoon of vanilla extract to the butter and sugar before mixing in the flour.
• Try using milk or white chocolate instead of dark chocolate for a different taste.
• If you don’t have cookie cutters, simply slice the dough into small squares or rectangles.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If your kitchen is warm, keep them in the refrigerator to prevent the chocolate from melting. Reheat briefly at room temperature before serving if chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added salt in the dough to avoid over-seasoning.

How do I prevent the chocolate from melting on warm days?

Keep the cookies refrigerated in a sealed container to maintain the chocolate coating. Serve them chilled or bring to room temperature before eating.

Chocolate-Dipped Shortbread Cookies Recipe

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★★★★★

4.6 from 683 reviews

These Chocolate-Dipped Shortbread Cookies combine buttery, crumbly shortbread with rich dark chocolate for an elegant yet easy treat. Perfect for gifting or a special snack, this recipe offers a delightful balance of simplicity and indulgence.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 tsp salt

Chocolate Coating

• 1 cup dark chocolate chips (for dipping)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for the shortbread cookies.
2. Cream Butter and Sugar: In a bowl, cream together the softened unsalted butter and powdered sugar until the mixture is smooth and light.
3. Mix Dry Ingredients: Add the all-purpose flour and salt to the creamed mixture and mix until it forms a dough. Be careful not to overwork the dough to keep the cookies tender.
4. Shape Cookies: Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut into desired shapes using cookie cutters and place them on a baking sheet lined with parchment paper.
5. Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges turn lightly golden.
6. Cool: Allow the cookies to cool completely on a wire rack before proceeding to the chocolate dip to ensure the chocolate sets properly.
7. Melt Chocolate: Melt the dark chocolate chips using a double boiler or microwave, stirring frequently until smooth.
8. Dip Cookies: Dip half of each cooled cookie into the melted dark chocolate, letting excess drip off, then place on parchment paper to set.

Notes

• Ensure the butter is softened but not melted for proper texture.
• Do not overbake the cookies to maintain their tender crumb.
• Melt chocolate slowly to prevent burning.
• Store cookies in an airtight container at room temperature for up to one week.
• For a festive touch, sprinkle a pinch of sea salt on the chocolate before it sets.

Keywords: shortbread cookies, chocolate dipped, holiday cookies, easy cookie recipe, buttery cookies