Description
Delight in these classic Chocolate Dipped Shortbread Cookies, perfectly buttery and crisp with a decadent semisweet chocolate coating. Easy to make and ideal for gifting or enjoying with tea.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Dipping
- 1 cup semisweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cookies.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy, which typically takes about 3-4 minutes with a mixer on medium speed.
- Add Vanilla: Stir in the vanilla extract to infuse the dough with flavor.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the mixture, stirring gently until the dough just comes together without overmixing.
- Shape Dough Balls: Roll the dough into small, evenly sized balls and arrange them on a baking sheet lined with parchment paper or a silicone mat.
- Flatten Cookies: Press down on each dough ball slightly with the bottom of a glass to flatten them into discs, ensuring even baking.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown, signaling that they are done.
- Cool Completely: Remove the cookies from the oven and let them cool on a wire rack to room temperature completely before dipping.
- Melt Chocolate: In a microwave-safe bowl, combine the semisweet chocolate chips and vegetable oil. Microwave in 20-second intervals, stirring after each, until smooth and fully melted.
- Dip Cookies: Dip each cooled cookie halfway into the melted chocolate, then place them back onto parchment paper. Allow the chocolate to set at room temperature or refrigerate briefly to speed up the process.
Notes
- Ensure the butter is softened, not melted, to achieve the best dough consistency.
- Using powdered sugar keeps the cookies tender and helps with a smooth dough.
- Do not overbake the cookies to maintain a crisp yet tender texture.
- Vegetable oil in the chocolate helps create a shiny and smooth coating that sets nicely.
- Cookies can be stored in an airtight container at room temperature for up to one week.
