Description
Delight in these classic Chocolate Dipped Shortbread Cookies, featuring buttery, tender shortbread dipped in rich semisweet chocolate for a perfect balance of flavors and textures. Easy to make and ideal for sharing or gifting.
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 Dip
- 1 cup semisweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the shortbread cookies.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar using a mixer or spoon until the mixture becomes light and fluffy, ensuring a smooth base for your dough.
- Add Vanilla: Stir in the vanilla extract evenly to infuse the dough with a warm, sweet aroma.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt into the butter mixture, mixing just until combined to form a soft dough without overworking it.
- Shape Cookies: Roll the dough into small balls, roughly 1 to 1.5 inches in diameter, and place them spaced on a baking sheet to prevent sticking during baking.
- Flatten Dough Balls: Gently press each dough ball down slightly using the bottom of a glass to create a flat, round cookie shape for even baking.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown, indicating they are perfectly baked.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on a wire rack, ensuring they set properly before dipping.
- Melt Chocolate: In a microwave-safe bowl, combine semisweet chocolate chips and vegetable oil. Microwave in 20-30 second intervals, 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 cool and let the chocolate set fully before serving or storing.
Notes
- Ensure butter is softened, not melted, for the best cookie texture.
- Use parchment paper or silicone mats on the baking sheet to prevent sticking.
- Let the cookies cool completely before dipping to avoid melting the chocolate prematurely.
- The vegetable oil in the chocolate helps create a smooth and shiny coating.
- Store cookies in an airtight container at room temperature for up to one week.
