Description
Learn how to make the easiest chocolate dipped shortbread cookies. This simple recipe is quick, beginner-friendly, and results in buttery shortbread with a delightful chocolatey coating. Perfect for a fast dessert or homemade gift.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, cream together softened butter and powdered sugar until light, fluffy, and pale yellow.
- In a separate bowl, whisk together all-purpose flour and salt.
- Gradually add the dry ingredients to the butter and sugar mixture. Mix until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently shape it into a rectangular log, about 1.5 inches in diameter.
- Using a sharp knife, cut the log into 1/2-inch thick rounds.
- Place the rounds onto prepared baking sheets, about 1 inch apart.
- Bake for 15-18 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Melt the dark chocolate chips in a microwave-safe bowl, using 30-second intervals and stirring between each.
- Dip one end of each cooled cookie into the melted chocolate, letting excess drip back.
- Place the dipped cookies on a wire rack or parchment paper to let the chocolate set completely.
Notes
- Store in an airtight container at room temperature for 5-7 days.
- Can be refrigerated in warm climates, but may become firmer.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking and Dipping
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 150-200
- Sugar: Approximately 8-12g
- Sodium: Approximately 20-30mg
- Fat: Approximately 10-15g
- Saturated Fat: Approximately 6-9g
- Unsaturated Fat: Approximately 4-6g
- Trans Fat: 0g
- Carbohydrates: Approximately 15-20g
- Fiber: Approximately 1g
- Protein: Approximately 1-2g
- Cholesterol: Approximately 25-35mg