Chocolate dipped shortbread cookies are a timeless classic treat perfect for any occasion. Serve them up for the holiday cookie exchanges, at tea time, or just because.
You’re going to love this easy recipe because it’s as much fun to make as it is to eat and once you get started, you’ll see what I mean. The shortbread cookie recipe is only a few ingredients and doesn’t take much hands on time to pull together.
The only downside of this chocolate dipped shortbread, is that it does require some patience for the dough to chill. But even that’s not too bad because that means you can prepare the cookie dough up to a few days in advance. Perfect for making treats for a party or get-together!
Letting cookie dough chill helps to get the butter nice and cold which means the cookies will stay puffy and won’t spread while baking. Not only that but it allows the flavors in the dough to get stronger and better as they have more time to mingle. I don’t know about you, but I love a great tasting cookie, I mean, who wouldn’t, right?
Chocolate dipped shortbread ingredients
- Butter: You will need butter to give you a rich and melt-in-your-mouth taste within every cookie.
- Sugar: Using granulated sugar will make the cookies nice and sweet.
- Vanilla: Flavor the cookies by using some vanilla extract.
- Flour: All-purpose flour is the base of the cookie dough and will give us enough gluten for great results.
- Chocolate: We will be using semi-sweet chocolate chips to melt down and turn into a dip for the cookies.
- Oil: Use some flavorless oil to help get a smooth consistency out of the melted chocolate. Some examples include shortening, butter, vegetable oil, or even coconut oil (coconut will leave a slight flavor).
How to make chocolate dipped shortbread cookies
- In a mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 2 minutes.
- Add in the vanilla and then mix again until well combined.
- Add in your flour and mix again until it’s incorporated. The dough may look crumbly.
- Turn your dough out onto a large piece of plastic wrap and shape it into a rectangle that is about 1 inch thick.
- Wrap the dough in the plastic wrap and place it in the fridge to chill for at least 2 hours, but you can chill it for up to 3 days before baking.
- Once the dough has finished chilling, gently roll the dough out to be ¼ inch thick.
- Preheat your oven to 350 degrees F.
- Cut the dough into rectangles that are about 2×3 inches.
- Bake in the oven for 20-25 minutes or until the cookies look dry on top and the edges are turning a slight golden brown.
- Combine the chocolate chips and oil in a glass mixing bowl.
- Melt the chocolate in the microwave in 30 second intervals, stirring between each until almost completely melted. Stir to complete the melting process and make it smooth.
- Take your cookies and dip them into the chocolate. You can dip the cookies completely or just choose to dip half of the cookies instead.
- Hold the cookie above the chocolate and let the excess chocolate drizzle off before returning your cookies to a baking sheet to allow the chocolate to set.
FAQs and Tips
After getting the cookies all dipped to your liking, you can place them onto a baking sheet to set. I recommend placing them on a parchment lined baking sheet because it makes clean up a little bit easier and more convenient. To speed up the process you can place the baking sheet in the freezer or fridge for a few minutes until the chocolate is hard and set.
These cookies can last up to a week if stored in an airtight container. I recommend keeping them stored in the fridge if it’s warm in your house as this will help to prevent the chocolate from melting. If the temperature is cool in your home then they can be stored at room temperature without issue.
A shortbread cookie is a more rustic and traditional type of cookie that avoids the use of leavening agents like baking powder and baking soda. Instead, it relies on the cold buttered dough to help keep the rich tasting cookies puffy and delicious.
Yes, powdered sugar can be used in shortbread cookie recipes instead of granulated sugar. The results will still taste great but the cookies will be even softer. So if you’re looking for a softer cookie and one without a little crunch, powdered sugar is the way to go.
Chocolate Dipped Shortbread
- 1 1/2 cups butter
- 1 cup sugar
- 1 tablespoon vanilla extract
- 3 1/2 cups flour
- 2 cups semi-sweet chocolate
- 1 1/2 tablespoons oil flavorless
- Preheat the oven to 350ºF.
- Cream together the butter and sugar until light and fluffy, about 2 minutes.
- Add the vanilla and mix until combined.
- Add the flour and mix until it is evenlyl combined. It may look crumbly.
- Turn out the dough onto a large piece of plastic wrap. Shape into a rectangle, about 1 inch thick.
- Wrap in the plastic wrap and chill for at least 2 hours, up to 3 days.
- Once the chilling time is up, gently roll out the dough until it is 1/4 inch thick.
- Cut into rectangles, about 2×3 inches.
- Bake for 20-25 minutes, or until the cookies look dry on top and the edges are lightly golden brown.
- In a glass mixing bowl, combine chocoalte chips and oil.
- Melt the chooclate in 30-second intervals in the microwave until almost completely melted. Stir to compelte melting.
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