Irresistible Chocolate Dipped Shortbread Cookies
These buttery shortbread cookies dipped in rich bittersweet chocolate offer a perfect balance of crisp texture and silky chocolate, ideal for any occasion and easy to make.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 40-45 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250 grams) all-purpose flour, sifted
- ⅓ teaspoon salt
- 7 oz (200 grams) bittersweet or semi-sweet chocolate, chopped or chips
- Optional: pinch of cinnamon or a few drops of almond extract
Instructions
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat.
- In a mixing bowl, beat softened butter and granulated sugar until light and fluffy, about 5-7 minutes.
- Stir in vanilla extract until just combined.
- In another bowl, sift together all-purpose flour and salt. Add optional cinnamon or almond extract if desired.
- Gradually add the flour mixture to the butter mixture, mixing gently on low speed until dough forms a soft ball but is not sticky, about 3-5 minutes.
- Roll dough into a log about 2 inches (5 cm) thick. Wrap in plastic wrap and chill for 30 minutes if possible.
- Slice the log into ¼ inch (0.6 cm) thick slices and place on prepared baking sheet about 1 inch (2.5 cm) apart.
- Bake for 20-25 minutes until edges are light golden brown and centers are set.
- Transfer cookies to a cooling rack and cool completely, about 15-20 minutes.
- Melt chocolate using a double boiler or microwave in short bursts until smooth and glossy, about 5-7 minutes.
- Dip half of each cookie into melted chocolate, letting excess drip off. Place on parchment paper and let chocolate set at room temperature or refrigerate for faster setting, about 10-15 minutes.
Notes
Use room temperature butter for best creaming results. Avoid overmixing after adding flour to prevent tough cookies. Chill dough for cleaner slicing and better shape. Use high-quality bittersweet chocolate for a smooth, glossy dip. Store cookies in an airtight container; refrigerate in warm climates. Dough can be refrigerated up to 2 days before baking. If dough is crumbly, add a teaspoon of cold water.
Nutrition
- Serving Size: 1 cookie (about 1.5
- Calories: 130
- Sugar: 7
- Sodium: 70
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 14
- Fiber: 1
- Protein: 1.5
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