Chocolate Dipped Shortbread Cookies
Indulge in the perfect balance of buttery richness and chocolate decadence with these irresistible Chocolate Dipped Shortbread Cookies. Made with simple pantry staples like unsalted butter, sugar, and flour, these cookies boast a tender, melt-in-your-mouth texture that’s elevated with a touch of pure vanilla. After baking to golden perfection, each cookie is delicately dipped in silky melted semi-sweet chocolate for a luxurious finishing touch. For an extra bit of flair, add a sprinkle of sea salt or festive sprinkles to the chocolate coating. Whether you’re looking for an easy dessert, elegant holiday treat, or a crowd-pleasing gift, these cookies are a timeless classic that’s sure to impress. Perfect for cookie swaps or pairing with your favorite coffee or tea, this recipe is as versatile as it is delightful. Ready in under 40 minutes and yielding two dozen cookies, it’s a sweet yet simple addition to any occasion.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 2 teaspoons pure vanilla extract
- 260 grams all-purpose flour
- 1 teaspoon salt
- 200 grams semi-sweet chocolate chips
- 1 teaspoon coconut oil (optional, for thinning chocolate)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this to the butter mixture, mixing on low speed until the dough comes together.
Turn the dough out onto a lightly floured surface and gently knead it into a ball. Roll it out to about 1/4 inch (6 mm) thickness.
Using a cookie cutter of your choice, cut shapes out of the dough. Place the cut-out shapes onto the prepared baking sheets, spacing them about 1 inch apart.
Bake the cookies for 12-15 minutes, or until the edges are just golden. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. If desired, stir in 1 teaspoon of coconut oil to thin the chocolate for easier dipping.
Once the cookies are completely cool, dip each cookie halfway into the melted chocolate. Allow excess chocolate to drip off, then place the cookies on a sheet of parchment paper to set. Optionally, sprinkle coarse sea salt or sprinkles on the chocolate-coated side before it hardens.
Let the chocolate set completely at room temperature or in the refrigerator. Serve and enjoy!
Nutrition Facts
Calories |
3971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.2 g | 326% | |
| Saturated Fat | 150.6 g | 753% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 432.8 g | 157% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 207.3 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 331 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
