Chocolate Drizzled Shortbread
Elevate your dessert game with these buttery, melt-in-your-mouth Chocolate Drizzled Shortbread cookies—a perfect blend of simplicity and indulgence. Made with a rich dough of buttery perfection, these treats are baked to a delicate golden hue and finished with a decadent drizzle of smooth dark chocolate. The soft, crumbly texture is achieved by incorporating cornstarch into the dough, while a touch of vanilla adds a cozy layer of warmth. Perfectly balanced with a hint of sweetness, these cookies are ideal for everything from holiday platters to everyday snacking. Plus, with just 20 minutes of prep time, they’re as easy to make as they are delicious. Serve these elegant shortbread cookies at your next gathering, or enjoy them with a warm cup of coffee for a moment of pure bliss!
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Ingredients
- 226 grams unsalted butter, softened
- 100 grams granulated sugar
- 2 teaspoons vanilla extract
- 260 grams all-purpose flour
- 30 grams cornstarch
- 0.25 teaspoons salt
- 120 grams dark chocolate chips
- 1 teaspoons vegetable oil (or coconut oil)
Directions
Step 1
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until light and creamy, about 2-3 minutes.
Step 3
Add the vanilla extract and mix until combined.
Step 4
In a separate bowl, whisk together the flour, cornstarch, and salt.
Step 5
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
Step 6
On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch (6 mm).
Step 7
Use cookie cutters to cut the dough into your desired shapes and place them on the prepared baking sheet, spacing them about 1 inch apart.
Step 8
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden.
Step 9
Remove the cookies from the oven and let them cool completely on a wire rack.
Step 10
While the cookies cool, melt the dark chocolate chips and vegetable oil together in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth and glossy.
Step 11
Use a spoon or piping bag to drizzle the melted chocolate over the cooled shortbread cookies.
Step 12
Allow the chocolate to set at room temperature or place the cookies in the refrigerator for about 10 minutes to speed up the process.
Step 13
Serve the cookies or store them in an airtight container for up to 1 week.
Nutrition Facts
| Serving size | (750.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3689.1 |
| Total Fat 226.6g | 0% |
| Saturated Fat 137.1g | 0% |
| Cholesterol 493.4mg | 0% |
| Sodium 629.5mg | 0% |
| Total Carbohydrate 391.0g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 149.8g | |
| Protein 36.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 164.9mg | 0% |
| Iron 20.4mg | 0% |
| Potassium 985.4mg | 0% |
Source of Calories