Chocolate dipped shortbread cookies
simple shortbread cookie dipped in dark chocolate
Servings: 15
Calories: 161kcal
Ingredients
- 10 tablespoon unsalted butter at room temperature
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup dark chocolate chips
- Flakey sea salt garnish, optional
Instructions
Make the cookies
- In a stand mixer fitted with a paddle attachment, beat butter almond extract and vanilla extract until creamed.
- Add confectioners sugar and salt; mix until combined.
- Scrape bowl down and add flour while beating on low. Scrape bowl once more and mix until combined.
- Shape the dough into a rectangular prism, wrap in plastic and chill until firm. At least an hour.
- Preheat oven to 350F. Dust the dough with flour and roll the dough out to about half an inch thick.
- Use a cookie cutter of choice to cut out the cookies. Combine excess dough and roll the dough out to about half an inch thick and cut out cookies using the cookie cutter. Repeat untill al the dough is used up.
- Place cookies, spaced at least an inch apart onto a baking sheet lined with parchment paper.
- Use a fork to indent a pattern onto the top.
- Bake for about 12 minutes, rotating baking sheet in the oven halfway through.
- Transfer to a wire sheet to cool.
- If desired, sprinkle a little flakey sea salt on the chocolate before it cools and hardens.
Prepare the chocolate
- Begin to temper the chocolate. Place ½ cup of dark chocolate chips in a microwave safe bowl. Microwave at 50 percent power, stirring every 15 seconds, until melted but not much warmer than body temperature, about 90 degrees.
- Add remaining ¼ cup of chocolate and stir until smooth, microwaving for no more than 5 seconds at a time, if necessary, to finish melting.
Decorate the cookies
- Once the chocolate is fully melted, dip each cooled cookie into melted chocolate. You dip as much as you prefer, you can fully submerge the cookies or just dip half the cookie in. You can also use a spoon to drizzle the cookie with chocolate.
- Place the chocolate dipped cookies on waxed paper until chocolate is set.
Notes
Variations and substitutions for these shortbread cookies
- Different Chocolate: Swap the dark chocolate for milk chocolate, semi-sweet chocolate, or white chocolate. You can even drizzle a contrasting chocolate over the dipped cookies for a decorative finish. - Chocolate Orange Shortbread: Add one tablespoon fresh orange zest to the shortbread cookie dough for a bright citrus flavor that pairs beautifully with rich dark chocolate. - Espresso Shortbread Cookies: Add 1 teaspoon of instant espresso powder to the cookie dough for a subtle coffee flavor that complements the dark chocolate. - Nutty Shortbread Cookies: Mix half a cupfinely chopped pecans, walnuts, or almonds into the dough for added crunch. You can also sprinkle chopped nuts over the melted chocolate before it sets. - Peppermint Chocolate Shortbread: Add a small amount of peppermint extract to the dough or sprinkle crushed candy canes over the dipped chocolate for a festive holiday variation. - Coconut Shortbread Cookies: Add half cup of shredded coconut to the dough or sprinkle toasted coconut flakes over the chocolate coating for a tropical twist.How to Store Dark Chocolate Dipped Shortbread Cookies
- Room Temperature: Store dark chocolate dipped shortbread cookies in an airtight container at room temperature for up to 1 week. Keep them in a cool, dry place away from direct sunlight or heat to prevent the chocolate from melting. - Refrigerator: If your kitchen is warm, store the cookies in an airtight container in the refrigerator for up to 2 weeks. Place parchment paper between layers to prevent the cookies from sticking together. Allow them to come to room temperature before serving for the best flavor and texture. - Freezer: These chocolate dipped shortbread cookies freeze beautifully! Once the chocolate has completely hardened, arrange the cookies in a freezer-safe airtight container with parchment paper between layers. Freeze for up to 3 months. Thaw in the refrigerator while still covered to help prevent condensation from forming on the chocolate. - Freezing Cookie Dough: Unbaked shortbread cookie dough can also be frozen for up to 3 months. Wrap the dough tightly in plastic wrap and place it in a freezer-safe bag. Thaw overnight in the refrigerator before slicing or shaping and baking. Pro Tip: Make sure the dark chocolate coating has completely set before storing your cookies. Stacking them too soon can cause the chocolate to smudge or stick together.Nutrition
Calories: 161kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 73mg | Fiber: 1g | Sugar: 3g | Vitamin A: 234IU | Vitamin C: 0.05mg | Calcium: 31mg | Iron: 1mg