Chocolate Dipped Shortbread Cookies
Cut-out shortbread cookies dipped in dark and white chocolate.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Total Time: 114 minutes
- Yield: 1 batch (cookie count varies with cutter size)
- Category: Cookies
Ingredients
- Unsalted Butter: 1 cup (226g), softened
- Sugar: ¾ cup (150g) granulated sugar
- Egg Yolk: 1 large egg yolk
- Vanilla Extract: 1 tsp for a fresh aromatic boost
- Salt: ½ tsp to balance the buttery sweetness
- All-Purpose Flour: 2 ¼ cups (295g)
- Dark Chocolate Melting Wafers: 1 cup (170g)
- White Chocolate Melting Wafers: 1 cup (170g)
- Sprinkles, optional, for decoration
Instructions
- Combine the softened butter and sugar in a stand mixer. Beat until well-creamed and pale. Stir in the vanilla and salt, scraping the sides to ensure everything is well-incorporated . Add the egg yolk and beat until the mixture is uniform and beautiful .
- Gradually add the flour on medium-low speed. Expert Note: The mixture will be fairly dry and crumbly, this is normal for shortbread! Continue to scrape the bottom of the bowl to ensure no dry flour is left behind.
- Transfer the dough to a clean surface and use your hands to form it into a cohesive ball. Flatten into a disk, wrap in clear wrap, and chill for 15 minutes. Once chilled, roll out on a lightly floured surface to ¼-inch thickness. This is a proven way to get a superior snap.
- Preheat your oven to 350°F (175°C). Use floured cookie cutters to cut your shapes. Bake for 10–12 minutes until the edges are just beginning to turn lightly golden brown. Allow them to cool completely before dipping.
- Melt your dark and white chocolate wafers in separate bowls. Firmly hold the base of each cookie and dip the surface into the chocolate. Immediately place on wax paper and add your nonpareils for a stunning finish. Let the chocolate harden fully before serving.
Notes
Preparation, total time and any batch-cooking or cooling allowances are estimates, not kitchen-tested timings. Follow the per-tray baking range and doneness cues in the instructions. Allow all stated chilling, freezing and cooling time; larger portions and extra oven batches may take longer. The total-time allowance includes approximately 60 minutes for resting, chilling, setting or cooling; some tasks can overlap. Yield varies with portion, cutter or mold size; no precise serving count has been verified.