Chocolate Dipped Shortbread Cookies Recipe

Chocolate dipped shortbread cookies on a white board.

4.75 from 4 votes

Chocolate Dipped Shortbread Cookies Recipe

Chocolate Dipped Shortbread Cookies are simple, buttery, and the perfect accompaniment to coffee or tea. Make the dough in advance and then freeze for later! These buttery cookies are great for the holiday season too.

Course Dessert

Cuisine American

Keyword chocolate dipped shortbread cookies, shortbread cookies, vanilla bean

Prep Time 15

Cook Time 13

Total Time 28

Servings cookies

Calories 231kcal

Author Sue Ringsdorf

Ingredients

1 cup unsalted butter - at room temperature
1 cup brown sugar
2 teaspoons pure vanilla bean paste (linked in blog post) - or use any good quality vanilla
1 large egg - at room temperature
1 1/4 teaspoon kosher salt
2 2/3 cup all-purpose flour
8 oz. semisweet chocolate bar (like Baker's) - chopped and melted
extra sugar sprinkle before baking
sprinkle of kosher salt after dipping in chocolate

Instructions

Cream butter and sugar. In the bowl of a large standing mixer, combine the softened butter and brown sugar. Use the paddle attachment, start mixer on low, and cream the butter and sugar until light and creamy.
1 cup unsalted butter, 1 cup brown sugar
Add egg and vanilla. Then add the egg and vanilla bean paste and mix again.
1 large egg, 2 teaspoons pure vanilla bean paste (linked in blog post)
Add flour and salt. Finally, add the flour and kosher salt and mix until just combined.
2 2/3 cup all-purpose flour, 1 1/4 teaspoon kosher salt
Roll the dough. Remove the shortbread cookie dough to a cutting board and cut in half. Then roll out each half into an oblong log, about 2.5-3 inches wide.
Chill. Wrap each log of shortbread dough in cling wrap and refrigerate for at least an hour or overnight.
Prep. When ready to bake, preheat oven to 350 degrees. Prepare two baking sheets with parchment paper.
Slice dough. Use a sharp knife to slice the dough into 1/4-inch thickness. Place eight dough rounds on each baking sheet.
Bake. Bake shortbread cookies for approximately 15 minutes, or until the edges are golden brown.
Cool. Let the cookies sit on pans for five minutes before transferring to a wire rack.
Dip in chocolate. Melt the chocolate bars in a heatproof bowl at 50% power in the microwave until soft and creamy. Then dip half of the cookies in the melted chocolate and set on baking sheets lined with parchment paper or wax paper. Add a pinch of salt or other toppings of your choice.
8 oz. semisweet chocolate bar (like Baker's), extra sugar sprinkle before baking, sprinkle of kosher salt after dipping in chocolate

Notes

Always use room temperature butter for these cookies.
Refrigerate for at least an hour before baking.
Roll dough into a log for easy slicing.
You can easily freeze this dough, for up to three months, and make at a later date.
Baked cookies stay fresh on the counter for up to three days.
Use Baker's or Ghirardelli chocolate, for best results.

Store leftover cookies in an airtight container. These store well on the counter for several days and freeze nicely too. You can also wait to add the chocolate coating later.

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