Chocolate Dipped Shortbread Cookies Recipe
Delight in these classic Chocolate Dipped Shortbread Cookies, featuring a buttery, tender shortbread base elegantly half-coated in rich, melted semisweet chocolate. Perfect for gifting or a cozy afternoon treat, these cookies combine crisp edges with a smooth chocolate finish for a perfect balance of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Shortbread Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Coating
- 1 cup semisweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
- Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream butter and sugar: In a large bowl, beat together the softened unsalted butter and powdered sugar until the mixture is light and fluffy, which helps create the perfect tender texture in the shortbread.
- Add vanilla: Stir in the vanilla extract thoroughly to infuse the dough with aromatic sweetness.
- Combine dry ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing just until fully incorporated to form a dough without overworking.
- Shape dough: Roll the dough into small balls and place them evenly spaced on a baking sheet lined with parchment paper.
- Flatten cookies: Using the bottom of a glass, gently press down on each dough ball to flatten slightly for even baking and a classic shortbread shape.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies turn a light golden color, indicating they are perfectly baked.
- Cool cookies: Remove the baking sheet and let the cookies cool completely on a wire rack to ensure the chocolate adheres properly.
- Melt chocolate: In a microwave-safe bowl, combine semisweet chocolate chips with vegetable oil and microwave in short bursts, stirring between each, until the mixture is smooth and glossy.
- Dip cookies: Dip each cooled cookie halfway into the melted chocolate, then place them on parchment paper to let the chocolate harden, creating a delicious dip coating.
Notes
- For a firmer chocolate coating, chill the dipped cookies in the refrigerator for about 10-15 minutes until the chocolate sets.
- You can substitute semisweet chocolate chips with dark or milk chocolate depending on your preference.
- Make sure the cookies are completely cool before dipping to prevent the chocolate from melting or sliding off.
- Store cookies in an airtight container at room temperature for up to one week, or refrigerate for longer freshness.
Keywords: Chocolate dipped shortbread cookies, easy shortbread recipe, homemade chocolate cookies, buttery cookies, dessert cookies
