Easy Chocolate Shortbread Cookies

5 from 10 votes

This stunning recipe for Chocolate Dipped Shortbread Cookies gives homemade shortbread a chocolatey spin and an impressive finish.

Course Dessert

Cuisine American

Keyword Chocolate Dipped Shortbread Cookies, Chocolate Shortbread Cookies, shortbread cookies

Prep Time 20

Cook Time 15

Total Time 35

Servings Cookies

Calories 121

Preheat the oven to 350F/160C.
Grease a Molded Braid Cookie Pan or if using the rolled method, place parchment paper on a cookie sheet.
Using a food processor or mixer fitted with the paddle attachment beat the butter, sugar, vanilla and brown sugar vigorously until pale and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread as this ensures the shortbread is light, crisp and will hold together.
In a separate bowl, sift the flour and salt. Then add the the butter mixture and mix until it forms large clumps.
If using a cookie pan like mine, using floured hands press the mixture evenly into the cookie pan (filling each section a little over halfway).
If using a cookie cutter, roll the dough out on a well-floured surface to¼- to ½-inch thickness (depending on how thick you like your cookies) and use a cutter to make shapes.
Press the mixture evenly into the prepared pan (filling each section a little over halfway).
Bake 10 -12 minutes (depending on the method you use) or until the cookies are light golden.
Cool 5 minutes before transfering to a cooling rack to cool. enough to handle.
Place the chocolate into a microwave-safe bowl and heat on high for 30-second intervals (mixing in between) until melted and smooth. Then dip each cooled cookies into the melted chocolate and leave on a cooling rack to set before serving

Using a mixer. Avoid overmixing as it makes a tough cookie. When in doubt, mix the flour into the dough until it resembles large breadcrumbs then squeeze together with your hand to finish forming the dough.
If using a food processor, pulse the butter and flour together until the mixture looks like coarse breadcrumbs, then pulse a little more. When you see it starting to clump up, you’re good to go. The dough will be very crumbly at this stage. But if you squeeze a handful, it should hold together.
The dough can be made well in advance. It keeps in the fridge stored in an airtight container for about a week in the and a month in the freezer.
To Make the cookie dough in one bowl, beat butter and sugars together until very creamy. Beat in the vanilla, then add the dry ingredients. Cookie dough will be thick.
Roll into logs for an easy variation, then wrap and chill the dough. Cut the chilled dough into slices to form round cookies.