Ghirardelli Milk Chocolate Shortbread Cookies
Indulge in the irresistible combination of buttery shortbread and creamy milk chocolate with these Ghirardelli Milk Chocolate Shortbread Cookies. Perfectly crisp yet tender, these cookies are crafted from a simple dough of rich unsalted butter, smooth vanilla, and a pinch of salt for balance. The star of the show is the luxurious Ghirardelli milk chocolate, melted to perfection and either drizzled over or used to dip each cookie for an elegant finish. With just 20 minutes of prep time, these treats are both easy to make and impressive to serve. Ideal for holiday gatherings, coffee breaks, or gifting, these cookies strike the perfect balance of sweet and buttery flavors in every bite. Whether you're a devoted chocoholic or a fan of classic shortbread, this recipe guarantees a delectable dessert that's sure to become a household favorite.
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Ingredients
- 227 grams unsalted butter, softened
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 280 grams all-purpose flour
- 0.25 teaspoon salt
- 150 grams Ghirardelli milk chocolate baking bar (or milk chocolate chips)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Step 3
Mix in the vanilla extract until fully incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour and salt.
Step 5
Gradually add the dry ingredients to the butter mixture, mixing until a crumbly dough begins to form. Use your hands to gently knead the dough into a smooth ball.
Step 6
On a lightly floured surface, roll the dough out to about 1/4 inch (0.6 cm) thickness. Use a cookie cutter (about 2-2.5 inches in diameter) to cut the dough into shapes and transfer them to the prepared baking sheets.
Step 7
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool completely on the baking sheets.
Step 8
While the cookies are cooling, chop the Ghirardelli milk chocolate baking bar into small pieces (if not using chips). Melt the chocolate in a microwave-safe bowl in 20-second increments, stirring between each session, until smooth and fully melted.
Step 9
Once the cookies are completely cool, dip half of each cookie into the melted chocolate, or drizzle the chocolate over the top using a spoon for a decorative effect.
Step 10
Place the dipped or drizzled cookies on a sheet of parchment paper and let them sit at room temperature until the chocolate has set, or refrigerate for faster results.
Nutrition Facts
| Serving size | (762.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3842.7 |
| Total Fat 236.9g | 0% |
| Saturated Fat 147.0g | 0% |
| Cholesterol 545.6mg | 0% |
| Sodium 676.9mg | 0% |
| Total Carbohydrate 404.4g | 0% |
| Dietary Fiber 7.6g | 0% |
| Total Sugars 181.3g | |
| Protein 40.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 286.6mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 757.1mg | 0% |
Source of Calories