Description
These Dippable Chocolate Chip Shortbread Treats are a delightful combination of buttery, crumbly shortbread studded with mini chocolate chips and dipped in smooth semi-sweet chocolate. Perfect as a sweet holiday treat or everyday indulgence, these cookies offer a lovely balance of texture and rich chocolate flavor that melts in your mouth.
Ingredients
Scale
Shortbread Cookies
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
Chocolate Dip
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil or vegetable shortening (optional, for smoother dipping)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick during baking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and powdered sugar together until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Vanilla: Mix in the vanilla extract to infuse the dough with its warm, aromatic flavor.
- Incorporate Dry Ingredients: Add the all-purpose flour and salt, mixing just until a dough forms to prevent overworking, which keeps the cookies tender.
- Fold in Mini Chocolate Chips: Gently fold the mini chocolate chips into the dough, distributing them evenly without breaking the chips.
- Chill Dough: Roll the dough into a log about 2 inches in diameter, wrap it tightly with plastic wrap, and chill it in the refrigerator for at least 30 minutes to firm up the dough for easier slicing.
- Slice and Bake: Once chilled, slice the dough log into 1/4-inch thick rounds and place them spaced on the prepared baking sheet. Bake for 12–15 minutes or until the edges are just lightly golden to achieve that perfect shortbread texture.
- Cool Cookies: Remove from the oven and transfer the cookies to a wire rack to cool completely, ensuring the chocolate dip adheres properly and doesn’t melt off.
- Melt Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 20-second intervals, stirring well after each until smooth and glossy. Stir in coconut oil or shortening if using to create a smoother, shinier coating.
- Dip Cookies: Dip each cooled cookie halfway into the melted chocolate, allowing excess to drip off, then place them on parchment paper to set.
- Set Chocolate: Chill the dipped cookies in the refrigerator for 10–15 minutes until the chocolate hardens and firms up for easy handling and eating.
Notes
- These cookies can be prepared ahead and stored in an airtight container for up to a week for convenient snacking.
- For an extra festive look, sprinkle the wet chocolate coating with crushed nuts, colorful sprinkles, or a pinch of sea salt before it sets.
- Ensure cookies are completely cooled before dipping to prevent chocolate melting.
