Nicole's Chocolate Dipped Shortbread Cookies
Indulge in the buttery, melt-in-your-mouth goodness of Nicole's Chocolate Dipped Shortbread Cookies, a classic treat elevated with a rich chocolate coating. These simple yet elegant cookies are made with just a handful of pantry staples like unsalted butter, sugar, and flour, creating a tender, crumbly texture that's perfectly complemented by the smooth, semi-sweet chocolate dip. The optional addition of sprinkles or chopped nuts adds a delightful crunch and festive flair, making these cookies ideal for holiday gatherings or special occasions. With just 20 minutes of prep time and a quick bake, these shortbread cookies are as easy to make as they are impressive to serve. Perfect for gifting or enjoying with a cup of tea, Nicole's Chocolate Dipped Shortbread Cookies are a timeless dessert that everyone will love.
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Ingredients
- 1 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 0.25 teaspoon Salt
- 1 cup Semi-sweet chocolate chips
- 1 teaspoon Coconut oil or shortening (optional)
- None Sprinkles or finely chopped nuts (optional for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, beat the softened butter and granulated sugar together with 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. Gradually add the dry ingredients to the butter mixture, mixing just until the dough comes together. Do not overmix.
Step 5
Turn the dough out onto a clean work surface and shape it into a disk. Wrap the dough in plastic wrap and chill in the refrigerator for 15-20 minutes to make it easier to work with.
Step 6
Once chilled, roll the dough out to about 1/4 inch thickness on a lightly floured surface. Use a cookie cutter of your choice to cut out shapes and place them on the prepared baking sheet, spacing them about 1 inch apart.
Step 7
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden. Remove from the oven and allow the cookies to cool completely on a wire rack.
Step 8
While the cookies are cooling, melt the semi-sweet chocolate chips in a double boiler or microwave in 30-second intervals, stirring each time, until smooth. If using, stir in the coconut oil or shortening to create a shinier, smoother chocolate.
Step 9
Dip each cooled shortbread cookie halfway into the melted chocolate, allowing any excess chocolate to drip off. Place the dipped cookies on a parchment-lined tray.
Step 10
If desired, sprinkle the chocolate-dipped portions with sprinkles or chopped nuts before the chocolate sets.
Step 11
Let the cookies sit at room temperature or refrigerate for about 15 minutes until the chocolate is fully set. Serve and enjoy!
Nutrition Facts
| Serving size | (757.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3800.2 |
| Total Fat 244.4g | 0% |
| Saturated Fat 154.2g | 0% |
| Cholesterol 516.7mg | 0% |
| Sodium 627.6mg | 0% |
| Total Carbohydrate 397.2g | 0% |
| Dietary Fiber 17.9g | 0% |
| Total Sugars 191.9g | |
| Protein 38.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 83.2mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 316.3mg | 0% |
Source of Calories