These chocolate dipped shortbread cookies are an extra special treat. They're classic shortbread cookies dipped in chocolate, then topped with flaky sea salt or sprinkles. They're an elegant addition to any cookie plate around the holidays, and they're simple to make!
Ingredients
1cupsalted butter, at room temperature
¼ cupbrown sugar
¼ cupgranulated sugar
2cupsall-purpose flour
1cupchocolate chips
2teaspoonsbutter or shortening
Flaky salt or sprinkles, optional
Instructions
Using a stand mixer or electric beaters, cream the butter and sugars until they're light and fluffy, about 5 minutes.
1 cup salted butter, ¼ cup brown sugar, ¼ cup granulated sugar
Add the flour then beat on low speed until it's mostly incorporated then increase the speed to medium and beat until the flour is mixed into the butter.
2 cups all-purpose flour
Lightly flour a piece of parchment paper then roll the dough until it is ½ inch thick. Cut out shapes - either use a cookie cutter or cut them into rectangles. Use a fork to poke holes in the tops of the cookies. Using the parchment paper, transfer the dough to your fridge for at least one hour.
Preheat your oven to 325 degrees. Remove the cookies from the fridge and put them onto a baking sheet, spacing them 1-inch apart. Bake the shortbread for 20-25 minutes, until they are light golden brown. Remove them from the oven and let them cool completely on the baking sheet.
Once the cookies are completely cool, melt the chocolate and butter in the microwave or a small pan over medium heat. Pour the melted chocolate into a narrow cup. Line a baking sheet (or your counter) with parchment paper. Dip half of each cookie into the melted chocolate.
Lay the chocolate dipped cookies on the parchment paper. If you'd like, add some sprinkles or flaky salt (see notes) to the wet chocolate. Let the chocolate harden before storing the cookies.
Notes
This recipe easily doubles. We doubled the recipe when we took the pictures, which you'll see in step 4. If you using sprinkles, you can sprinkle them on top of the chocolate right after you dip the cookies. If you use flaky sea salt, wait a few minutes before adding it or it will melt into the chocolate.