Chocolate Dipped Shortbread
Indulge in the buttery richness of Chocolate Dipped Shortbread, a classic cookie elevated with a luscious semi-sweet chocolate coating. This irresistible treat combines a tender, crumbly shortbread base with the decadent touch of smooth, melted chocolate for a flavor and texture combination that's simply divine. Perfectly crisp edges and a delicate vanilla aroma make these cookies as delightful to smell as they are to eat. The recipe is easy to follow with minimal prep time and includes an optional twist of coconut oil for an extra sheen and silkiness to the chocolate. Serve these elegant cookies at tea time, as a holiday treat, or whenever you crave a sweet indulgence. The addition of decorative toppings like sea salt or sprinkles ensures they’re as show-stopping as they are delicious. Easy to make, yet luxuriously satisfying, these cookies are a perfect go-to for both novice and seasoned bakers.
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Ingredients
- 226 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 260 grams All-purpose flour
- 0.25 teaspoon Salt
- 200 grams Semi-sweet chocolate chips
- 1 teaspoon Coconut oil or shortening (optional)
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a large mixing bowl, beat the unsalted butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Step 3
Mix in the vanilla extract until fully combined.
Step 4
Sift the all-purpose flour and salt together, and gradually add them to the butter mixture. Mix on low speed until the dough comes together.
Step 5
Divide the dough into two portions. Roll each portion into a flat disc, wrap in plastic wrap, and refrigerate for 20-30 minutes until firm.
Step 6
On a lightly floured surface, roll out one disc of chilled dough to about 0.5 cm (1/4 inch) thick. Use a cookie cutter of your choice to cut shapes, and transfer the cookies to the prepared baking sheet.
Step 7
Repeat with the second disc of dough and re-roll scraps as needed.
Step 8
Bake the cookies for 12-15 minutes or until the edges are just beginning to turn golden. Remove from the oven and let the cookies cool completely on a wire rack.
Step 9
While the cookies cool, melt the semi-sweet chocolate chips in a microwave-safe bowl in 20-30 second increments, stirring in between, until smooth. If desired, stir in 1 teaspoon of coconut oil or shortening to thin the chocolate slightly.
Step 10
Dip half of each cooled shortbread cookie into the melted chocolate, allowing any excess to drip off. Place the dipped cookies onto parchment paper for the chocolate to set.
Step 11
Optionally, drizzle the remaining melted chocolate over the cookies for a decorative touch, or sprinkle with coarse sea salt, chopped nuts, or sprinkles while the chocolate is still wet.
Step 12
Let the chocolate set completely at room temperature or refrigerate the cookies for 10-15 minutes before serving or storing in an airtight container.
Nutrition Facts
| Serving size | (796.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3959.6 |
| Total Fat 254.3g | 0% |
| Saturated Fat 150.7g | 0% |
| Cholesterol 500.4mg | 0% |
| Sodium 626.8mg | 0% |
| Total Carbohydrate 432.3g | 0% |
| Dietary Fiber 20.4g | 0% |
| Total Sugars 207.8g | |
| Protein 41.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 84.4mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 336.1mg | 0% |
Source of Calories