Chocolate-Dipped Shortbread Cookies
Classic buttery shortbread cookies dipped in smooth melted chocolate for a simple yet indulgent treat.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment paper
- Pastry cutter
- Sauce pan
- Ramekin
Ingredients
For the Shortbread
- 1/2 cup unsalted butter softened
- 1/4 cup granulated sugar plus 2 tbsp
- 1/2 tsp vanilla extract
- 1 1/4 cup all purpose flour
- 1/2 tsp salt
For the Chocolate Dip
- 6 oz chocolate
Instructions
- In a large mixing bowl, cream sugar and butter, then add vanilla extract. Mix to combine.
- Add flour and salt. Mix to combine.
- Mixture should be crumbly. Use hands to press everything together into a ball. Wrap in parchment or wax paper. Refrigerate for 1 hour.
- Pre-heat oven to 350°F.
- Remove dough from fridge and shape in rectangular shape.
- Using a pastry cutter, slice into 1/2-inch thick rectangular cookies.
- Place cookies 2-inch apart on baking sheet lined with parchment paper.
- Bake for 20 minutes.
- Remove cookies from oven and let them cool on a baking rack for 15-20 minutes.
- Chop chocolate into small pieces, and heat under low heat in a sauce pan. Stir continuously until chocolate melts. Remove from heat and transfer to a deep ramekin.
- Dip cookies into melted chocolate. Place on a plate lined with wax paper. Refrigerate for 20 minutes so that chocolate hardens.
- Serve and enjoy!
Notes
Cookies can be left at room temperature while chocolate hardens as well, it will just take longer (depending on temperature in the house etc).