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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Recipe Information
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)
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until light and creamy, about 2-3 minutes.
Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch (6 mm).
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.
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and let them cool completely on a wire rack.
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.
Use a spoon or piping bag to drizzle the melted chocolate over the cooled shortbread cookies.
Allow the chocolate to set at room temperature or place the cookies in the refrigerator for about 10 minutes to speed up the process.
Serve the cookies or store them in an airtight container for up to 1 week.
Nutrition Facts
Calories |
3689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.6 g | 291% | |
| Saturated Fat | 137.1 g | 686% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 391.0 g | 142% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 149.8 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 985 mg | 21% | |
*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.
