Old-fashioned shortbread cookies are rich, crumbly, buttery, and made with only three ingredients—flour, butter, and sugar. Many flavors can be added such as cinnamon, chocolate, or coffee, but today we’re going for the classic and using vanilla extract. Since there are only a few ingredients, make sure to use high quality butter and pure vanilla extract for the best flavor.
The dough needs to be chilled before rolling, so once it’s formed, place it in the fridge for at least one hour or until firm. The more patient you are, the prettier your cookies will be. The dough should roll out nicely and make beautiful cut-out cookies. Instead of using a cookie cutter, you can roll the dough into a rectangle and cut it into 2-inch squares with a knife.
Before you bake the cookies, place them in the freezer or fridge for at least 15 minutes to firm up again. This helps them hold their shape better while baking.
If your cookies do spread out while baking or don’t look perfect, don’t worry too much because they’ll still taste delicious!
Shortbread cookies are great on their own, but for me, everything gets better with a little bit of chocolate. For chocolate dipped cookies, you’ll need to melt half of the chocolate, then add the remaining chocolate and stir occasionally until all of it is melted. This method ensures that the chocolate will set evenly.
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To revisit this recipe, visit My Account, then View saved recipes.
To revisit this recipe, visit My Account, then View saved recipes.
With its cloak of pure chocolate, this buttery cookie is sublime. For the best flavor, use a high-quality pure vanilla extract and the best chocolate you can find — preferably Valrhona. Melting the chocolate in two stages helps keep it at an even temperature — insuring that it will set evenly.
Makes about 3 dozen cookies
Arrange racks in upper and lower thirds of oven and preheat to 325°F. Line 2 large cookie sheets with parchment paper.
In electric mixer, beat butter, sugar, vanilla, and salt at medium speed just until smooth. Add flour and mix at low speed until combined. Divide dough in half and shape into 2 disks.
On lightly floured work surface, roll out 1 piece dough to 1/4-inch-thick rectangle. Using fluted pastry wheel or large knife, cut into 2- by 1-inch rectangles. Transfer cookies to baking sheets, spacing 1 1/2 inches apart. Repeat with remaining dough.
Prick each cookie several times with tines of fork, then chill 10 minutes. Bake until edges are golden, about 15 minutes. Cool on pans 5 minutes, then transfer to racks and cool completely.
To decorate: Line baking sheet with clean parchment or wax paper. In medium heatproof bowl set over saucepan of simmering water, melt half chocolate. Add remaining chocolate, remove bowl from heat, and stir occasionally until smooth. Pour into small bowl.
Dip each cookie halfway into chocolate, let excess drip off, and place on baking sheet. Let stand until chocolate is set, about 1 hour. Store in airtight container at room temperature. (Do not refrigerate.)
How would you rate Chocolate-Dipped Shortbread?
These cookies are a good basic recipe, not too fussy. A little on the sweet side- next time I'd either reduce the sugar or use dark chocolate to counteract the sweetness of the cookie. I recommend mixing some canola oil in with the chocolate to thin it out and keep the dipping process easier.
I'm not sure what went wrong, but these cookies went completely flat. I even tried freezing them and that didn't work either. I also tried to dip them in chocolate but were so flaky they fell apart in the chocolate. Although they weren't visually appealing, the basic cookie was very good.
I've made chocolate dipped shortbread cookies before but this year couldn't find the recipe due to a move and used this one. The dough is too crumbly to work with.
Very easy and very tasty. My cookies were a lovely, light texture and the quantity of melted chocolate was just right. Be sure not to roll them any thinner than 1/4 inch!
I was pleased with the end result. I did not have premium vanilla or chocolate but was surprised at how well the cookies turned out.
These are more sugar cookies than shortbread. They taste super but slightly less sugar would make them just right.
These are like grown-up sugar cookies. They're pretty quick to make; I think I'll follow another reviewer's suggestion and roll them into balls and flatten next time since they were a bit crumbly.
I made these again. As the butter wasn't at room temperature, I beat the butter with the sugar much more until the mixture was light and fluffy. They flew off the plates!
This is great! I made them for a book club at church and received a lot of compliments from about 15 women, many of them strong cooks and bakers. It means it when it says to have the butter at room temperature. I thought I had a fiasco but it sat for a bit and then it was much better.
Yum! I'm making these for a party tomorrow–I haven't dipped them in the chocolate yet, but I just took the cookies out of the oven and they are SO delicious! I already have rave reviews from my roommate. The one change I made was to add the zest of one lemon to the dough–I think it gives it a nice flavor.
One of the best shortbread cookies around. I chilled the cookies for the first batch and skipped that step for the second batch. No noticebale difference! Does anyone know what that's all about??
A wonderful cookie with or without the chocolate. When there's no time for dipping in chocolate, I simply press the face of the cookie in sugar before baking. These cookies are always a hit either way.
Very easy. The chocolate-dipping is a bit time-consuming but worth it. These cookies are a huge hit with coworkers and family. The shortbread is good even without the chocolate, too.
Super, super easy recipe. I made it even easier by shaping balls out of the dough, then flattening into discs. Sprinkled some with colored sugar, reserved others for melted chocolate.
I made these for Valentines Day using fluted heart cookie cutters and what a success! They were described as "heaven on earth". Even a guy said they were light and buttery. I will most happily place them in my keeper file. Thanks once again Epicurious!
Shortbread cookies are made with plenty of butter and only a few other ingredients. They’re cooked at a low heat until they become crumbly. This Scottish dessert, also known as “shortie”, is incredibly easy to make. I cut mine into rectangles and dip them in melted chocolate and garnish with a bit of sea salt for a salty/ sweet combination, perfect for holiday gifting.
Chocolate Dipped Shortbread Cookies
Table of contents
Key Ingredients in This Recipe
- Butter – I always use high quality unsalted butter, that way the level of salt added can be adjusted according to personal preference. Look for European butter because it has a slightly higher fat content which makes for even more crumbly and delicious cookies.
- Flour – The crucial part of shortbread cookies is using the appropriate ratio of fat (butter) to flour.
- Sea salt – While I use kosher salt in the cookies, they are finished with a bit of sea salt for garnish. Coarse sea salt has a crunchy pyramid shape making it a wonderful finishing salt. I particularly like Maldon or Jacobson brand salts.
How to Make Chocolate Dipped Shortbread Cookies
- Mix the dough. Heat oven to 350ºF (180ºC). In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, flour, sugar, vanilla and kosher salt until the crumbs form and the mixture just comes together, about 1 minute. The dough will be very crumbly.
- Shape the dough and chill. Turn out onto a workspace lined with a piece of plastic wrap. Gather dough into a 3½” x 1⅕” rectangle and wrap, pressing to hold together. Cover in the plastic wrap and refrigerate until firm, about 1 hour.
- Cut into slices. Cut the shortbread into ½” slices and arrange on a parchment paper-lined baking sheet about 1” apart.
- Bake shortbread. Use a fork and poke holes in the shortbread in an even pattern. Bake the shortbread until lightly golden brown on top, about 20 minutes. Let cool.
- Melt chocolate. Melt chocolate using the double boiler method. Bring a medium saucepan of water to a simmer over medium-high heat. Set a heatproof bowl over the top and add the chocolate. Stir constantly with a rubber spatula until the chocolate melts.
- Dip cookies. Dip half the shortbread into the chocolate and set on a parchment paper-lined baking sheet. Sprinkle with flakey sea salt and allow to dry completely, about.1 hour.
Variations on This Recipe
As long as the ratio of butter and flour remains equal you can add other flavors to the shortbread.
- Swap the vanilla extract for another extract of choice. Try using almond extract.
- Add 1 teaspoon of grated lemon or orange zest to the dough for a citrusy variation.
- Add 1 teaspoon chopped fresh herbs like thyme or lavender to the dough.
- Swap the semi-sweet chocolate with dark chocolate or white chocolate (or a combination).
- Rather than dipping the shortbread cookies in the chocolate, drizzle it over the top.
- Top the chocolate with chopped nuts like pistachio, walnut or almonds.
What’s the Difference Between Sugar Cookies and Shortbread?
Sugar cookies are lighter and are made with eggs and a leavening agent like baking powder while shortbread cookies are denser and are only made with butter and sugar. The dough of sugar cookies is more thoroughly combined while shortbread is quickly mixed. It’s important not to over-mix the shortbread dough or the butter will begin to melt and the dough will become greasy and gummy.
Why Melt Chocolate Using the Double Boiler Method?
While you can melt chocolate in 30 second intervals in the microwave, I prefer using the double boiler method because it allows for more control when melting the chocolate. Water is brought to a simmer in a saucepan and a heatproof bowl is set over the top with the chocolate. The steam from the water slowly melts the chocolate.
Why Refrigerate the Dough?
Because the butter softens as it blends into the dough it’s important to refrigerate the dough so the butter has time to firm up again. This keeps the cookies from spreading when you bake them and gives them that crumbly texture.
Today I present to you, my favorite Christmas cookie: Chocolate dipped shortbread cookies!
I can never have enough of these bad boys, and it seems like others hop on the bandwagon once they try my recipe. I make them every Christmas, no matter what, and have deemed them “my Christmas cookie” even though credit must be given to Uncle Bill at Food.com! Though, when I say “my Christmas cookie,” I totally mean these are my favorite, go-to, melt-in-your-mouth, delicious shortbread cookies. They are that good!
I usually top the shortbread cookies with Hershey’s Kisses shortbread cookies, but this year I received an abundance of Hershey’s Chipits and there was no way I was passing up the chance to use these delicious chocolate chips. Not only did I dip my shortbread cookies into melted semi-sweet chocolate, but I also topped some with mini Reese’s pieces Chipits. UPDATE: This time around I went with more of a festive theme, but you can decorate your cookies with whatever topping you like!
Chocolate upon chocolate, with a hint of peanut butter. I sense nothing going wrong here! Mr. TCW took in the extra cookies for his coworkers and they seemed to be really pleased with them since none returned home with him!
Feel free to use any chocolate you like. I am talking milk chocolate, white chocolate, butterscotch, you name it, it will work! I cannot emphasize enough how much I love these cookies. Chocolate or not, they are delicious! I even made a batch of these using matcha powder to create Grinch cookies using all natural food coloring (the matcha green really comes through!) Don’t be scared off from the amount of butter, they are suppose to be tender, flaky, and so soft!
This Easy Chocolate Shortbread Cookies recipe makes delicious, buttery crisp shortbread cookies dipped in chocolate – one amazing cookie.
Love shortbread? We have anything from Billionaire Shortbread to fruity tarts with a shortbread base.
Shortbread cookies aren’t just for the holidays. These delicious, sweet treats have a superb texture and just melt in your mouth. They’re perfect with a cup of coffee or tea, but let me tell you – make them, and you’ll be snacking all day!
Why This Recipe Works
- The bittersweet chocolate mixed with the rich vanilla cookie gives them the perfect balance between sweet and buttery.
- Brown sugar lends notes of caramel and keeps the shortbread from being too sweet.
- Using vanilla adds an extra depth of flavor
- Using both salted and unsalted butter offers both flavor and richness.
This recipe is super easy to make and comes together with just a few ingredients you probably have in your pantry! They have a light, buttery flavor with just the right amount of sweetness and are impossible to resist.
Making Perfectly Formed Cookies
To make these cookies, I used the Cake Boss Molded Braid Cookie Pan (which isn’t available in the US anymore), but this pan would work just as well. (#paidlink).
I just love the professional finish a cookie pan gives these beautiful cookies.
Alternatively, you can roll out the dough and cut out rounds. Then just dip half the baked cookie into chocolate for a more home-baked look.
How To Make Shortbread Cookies
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.
Beating the butter and sugar together really well is an important step as it ensures the shortbread is light, crisp, and holds together.
In a separate bowl, sift the flour and salt.
Add it to the butter mixture and mix until blended (forming 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 to 1/4- to 1/2-inch thickness (depending on how thick you like your cookies) and use a cutter to make shapes.
Bake until they’re light golden brown. Remove them from the pan when ready and place them on a cooling rack until cool.
Melt the chocolate in the microwave in 30-second intervals (mixing in between) until smooth (for more information on how to properly melt chocolate, see my guide on How to Melt Chocolate).
Meet our favorite minimalist cookie (shortbread), only enhanced by one of the greatest ingredients of all time (chocolate).
These homemade chocolate dipped shortbread cookies are some of the most delicious cookies you will ever consume. Made with a three-ingredient shortbread cookie, dipping chocolate, and garnish or two to sprinkle on top, they’re buttery and indulgent, but not over the top.
How To Make Chocolate Dipped Shortbread Cookies
- Make the shortbread cookie dough. Cream the butter and sugar together, then add the flour. Mix until you can no longer differentiate between the flour and the butter/sugar mixture.
- Pour the dough onto a floured surface, form it into a disc, and sprinkle some flour on top. Flour a rolling pin and roll the dough until it’s roughly 1/4-1/2″ thick.
- Using a 2″ biscuit/cookie cutter, cut the cookies and lay them on a parchment-lined cookie sheet. If your cookie dough sticks to your surface, use a metal spatula to carefully release them from the surface.
- Refrigerate the dough for 20 minutes. This will help maintain the shape of your cookies once they begin to bake in the oven.
- Bake the cookies at 350 for 10-12 minutes. You’ll know they’re done when you can smell the cookies and the center of the cookies appear set. The cookies can be slightly golden brown on the edges, but the cookie will overall remain very pale in color.
- Allow the cookies to fully cool. When cooled, dip them halfway in melted chocolate (we recommend semisweet!), sprinkle with crushed pistachios, candy canes, or flake salt. Allow to cool in the refrigerator for 30 minutes. Enjoy!
Chocolate Dipped Chocolate Chip Cookies are a fun and simple treat that turns a regular cookie into something extra chocolatey for family and friends know matter what the occasion.
Cookies are one of my favorite things to make, you should try making these soft and chewy ginger cookies or decorate your favorite sugar cookies for all your special occasions.
Chocolate Dipped Cookies | The Food Cafe
Chocolate Dipped Cookies
When I think of anything dipped in chocolate I think of pure decadence, and these chocolate dipped cookies are not only dipped in white and dark chocolate, but they are full of rich milk chocolate on the inside and then drizzled with more chocolate on the outside.
If you are a chocolate lover or are trying hard not to be, these chocolate dipped cookies will turn your chocolate obsession up a few notches in just one bite.
These chocolate dipped chocolate chip cookies are so simple to make it’s almost silly, but I am all about quick, easy and delicious. The secret to this fast fix recipe starts with pre-made chocolate chip cookie dough, but no one will ever know.
What is the best chocolate for dipping?
You can use chocolate chips and place them in a microwavable safe dish along with a 1/2 tsp of shortening to give the chocolate a nice smooth consistency and flow when melted.
I like to use chocolate bark or chocolate candy coating, that has a microwavable melting tray, which makes melting the chocolate and dipping the cookies super easy.
How do you dip cookies in melted chocolate?
- Preheat oven to 35o degrees and line a rimmed baking sheet with parchment paper. Using your favorite pre-made chocolate chip cookie dough, break each cookie where scored and roll into a ball. Bake cookies for 14 minutes, until golden brown. Place cookies in freezer for 10 minutes so cookies can cool before dipping into melted chocolate.
- Using dark and white chocolate candy coating, melt in the microwave in one minute increments stirring until melted and smooth. Remove cookies from freezer and dip or drag half of the cookie into the melted chocolate and place on a piece of parchment paper to allow the chocolate harden.
- Once all the cookies have been dipped take remaining chocolate and place in a piping bag or ziplock bag and cut a small piece of the corner off and drizzle melted chocolate over the top. Let chocolate harden about 5 minutes and serve.
Can chocolate dipped cookies be frozen?
- Yes. Place the cookies in a single layer inside a sealable plastic container lined with parchment paper, layer another piece of parchment paper on top and continue layering cookies. Place in the freezer for up to a few months.
I promise these cookies will be kid approved and easy and fun to make. My favorite, favorite thing about this recipe is I didn’t have to dirty and clean a ton of dishes since I used refrigerated chocolate chip cookie dough.
You can even use other varieties of pre-made dough such as sugar cookie or peanut butter cookie doughs.
However, if you want to make your own homemade chocolate chip cookie recipe and dip them in chocolate you totally can!
These chocolate dipped cookies are a fun and fast way to dress up your traditional chocolate chip cookies and make it look like you spent all day doing it, when really you didn’t. (shhhh).
A few weeks ago I was hankering for a different kind of sugar cookie. The type of sugar cookie that resembles a really yummy shortbread.
Crumbly and buttery. So I whipped up a batch of these quick and easy Amish sugar cookies. They bake up perfectly. Amish recipes are always spot on!
They are yummy as is…but why settle for plain ol’ sugar cookies when you can dunk them in a delicious semi-sweet chocolate glaze and sprinkle them with chopped pecans.
Why indeed! (Chocolate is life right? Well maybe not…but it sure helps you get through it!)
It takes an extra step or two to prepare the chocolate glaze, but it’s worth the effort. You’ll agree after your first nibble. (I didn’t nibble…I inhaled like a crazed woman stuck in the house for DAYS on end! Can anyone relate to that?)
Let’s bake up a batch of these yummy chocolate dipped Sugar cookies!
How To Make Chocolate Dipped Sugar Cookies
In the bowl of your mixer, or in a large bowl, beat 1 cup of softened butter, 1 cup of vegetable oil, 1 cup of powder sugar, and 1 cup granulated sugar until creamy. (Reminds me of Dolly Parton’s character in Steele Magnolias “Cup’a, cup’a, cup’a” for her fruit cocktail cake! I’ve always wanted to make that cake! lol)
Beat in 2 large eggs, that are at room temperature, one at a time. (Don’t go wild… throwing eggs everywhere!)
TIP: Break eggs into a separate bowl. Breaking the eggs into a smaller bowl before adding them into the mixture this prevents any egg shell from dropping into the cookie batter. It also prevents you from ruining the cookie dough should the egg have a blood spot. It’s rare…but it happens.
Add 1 teaspoon vanilla. Mix until combined into creamed butter mixture.
In a separate bowl whisk together 4 1/2 cups of flour, 1 teaspoon baking soda, and 1 teaspoon cream of tartar, until well combined. Gradually add to creamed mixture.
Drop by a small teaspoonful onto silicone lined baking sheets. Bake in preheated 375° until very lightly brown, about 8-10 minutes.
TIP: If not lining the baking sheet do not grease baking sheets.
Remove cookies to wire rack to cool.
Notice how perfectly round these cookies bake up and the amazing crinkle on top. That my friends is the perfect base cookie! Now let’s glam these cookies up and get to dunkin’!
How To Make Semi-Sweet Chocolate Glaze
This glaze calls for a double boiler…BUT…if you don’t have one, and I don’t! I know, shocking…but I don’t, you can do what I do. Place a smaller saucepan inside a larger one or your can place a larger glass bowl on top of a sauce pan. I’ve also just ordered the awesome “sauce pan insert” listed in my recipe card. So excited to use this new tool.
I place 1 cup of water, more or less, inside the bigger sauce pan and then place the smaller one inside, on top of the water.
In the top of the double boiler or the smaller sauce pan, add 3/4 cups semi-sweet chocolate chips, 3 Tablespoons butter, and 1 Tablespoon light corn syrup.
Stir until chips are melted and mixture is smooth, then add 1/4 teaspoon vanilla extract. Stir again until smooth and creamy.
Prepare a baking sheet with wax paper or a silicone baking sheet. This will provide a place for the chocolate dipped cookies to set up.
Dunk sugar cookies half way into melted chocolate. This is a thick chocolate so it shouldn’t drip too badly.
Lay the dipped cookies on the lined baking sheet. Aren’t the glorious! Your kitchen is gonna look like a fancy bakery!
Sprinkle the cookies with chopped pecans, or you can leave them plain if your not a nut lover. (So sad! We are nut lovers at this Nest…course we’re kinda nutty too!)
Allow the chocolate to set until firm. (Good Luck with that! I’ll be rooting for ya!)
Once the chocolate has set, if they’ve made it that long, store in an air tight container for up to a week.
TIP: You can freeze these cookies if you like. Because this is not a typical “chocolate ganache” the chocolate should not turn white like a ganache will if frozen. Just be sure to layer wax paper between the cookies when freezing to prevent them from sticking together.
I love this cookie recipe! It’s not the typical “traditional” black and white cookie, but it is my version of a black and white cookie. Let’s face it…any cookie with chocolate is my kind of cookie! How can you not love a cookie that has so much…chocolate!
Make a batch of these cookies for yourself, and a batch for friends and neighbors. We could all use a little extra love right now and sharing a plate of cookies is the perfect way to show that love!
Other Favorite Cookie Recipes
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Chocolate-dipped shortbread cookies are buttery and crisp, with a light layer of rich chocolate that adds a special touch to this classic cookie. With only five ingredients required, a prep time of 15 minutes, and no cookie cutters necessary, there’s really no reason to not make these easy shortbread cookies right away!
Why You Will Love Them
I don’t know about you, but when I bite into a crisp and buttery shortbread cookie, it’s like a little piece of nostalgia. No thing beats homemade shortbread cookies- they are melt-in-your-mouth delicious!
Similar to our Oatmeal Shortbread and our Easy Shortbread Pastry, these chocolate-dipped shortbread cookies have a rich and scrumptious flavor. You will certainly need more than one or two, and most definitely alongside a hot cup of tea, coffee, or French hot cocoa.
Plus, we’re upping the yum factor by dipping these treats in dark chocolate for a striking contrast of colors and an unbeatable flavor.
- sweet and buttery
- crisp cookies that melt in your mouth
- a classic shortbread cookie made even better with chocolate
- easy to prepare(only 5 ingredients for the cookie!)
The Ingredient List
Just like a traditional shortbread cookie recipe, the ingredient list for our chocolate-dipped version is very basic. To make these, you will need:
- Butter, softened
- Powdered sugar
- Vanilla extract
- All-purpose flour
- finely-chopped chocolate (for the chocolate dip)
How to Make Chocolate-Dipped Shortbread Cookies
We absolutely love how easy this recipe is and we know you will too! There’s no need for special equipment, and the mixing time takes just a few minutes!
It’s a simple mix, roll, cut, and bake for the cookie itself. The finishing touch is as easy as melting chocolate and dipping one corner of the cookie in a cute, diagonal pattern that adds an elegant touch.
Take note- you will need to chill the dough for at least three hours so make sure to plan accordingly. 🙂
Here’s a quick step-by-step for making these chocolate dipped shortbread cookies (be sure to scroll to the bottom of the page to view the full printable recipe card):
- Make the dough and chill: Us a electric hand mixer or a stand mixer to mix the dough. Shape the dough into a disk and wrap in plastic wrap. Chill for at least three hours.
- Bake the shortbread cookies: Roll the dough into a rectangle and cut cookies into narrow rectangles. Place the cookies onto a lined baking sheet and bake.
- Cool and dip: When the cookies finish baking, cool them completely on a cooling rack. Melt the chocolate in the microwave or over a double boiler. Dip the cookies and place each one on a cooling rack until the chocolate sets.
Since these are chocolate dipped shortbread cookies, you will want to be sure to keep the finished cookies in a cool place to prevent the chocolate from getting too warm. If you temper the chocolate, they will stand up to warmer temperatures better.
These cookies would make an elegant dessert served alongside a glass of white chocolate mousse or lemon raspberry parfait.
Frequently Asked Questions
Yes! Store the dough in the refrigerator (wrapped tightly in plastic wrap) for up to four days. You can also store the dough in the freezer for up to three months.
Classic shortbread is dense and buttery, and has a high ratio of butter to flour. That’s what gives it that familiar crispness and melt-in-your-mouth feel. Shortbread is also a bit more crumbly than sugar cookies, which are typically lighter, more pliable, and made with less butter.
As they bake, the bottom of these shortbread cookies will brown slightly, but shouldn’t be too dark. You’ll know they are done when the edges start to turn a light, golden brown (and the bottom of the cookie will be the same shade).
Happy baking, friends! These chocolate-dipped shortbread cookies are the perfect, buttery treat for any occasion, and they make wonderful little gifts, too!
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Chocolate chips, melted chocolate, and a coating of Chocolate Ganache make these cookies a triple delight.
Ultimate Chocolate-Dipped Cookies
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 12 ounce package (2 cups) semisweet or bittersweet chocolate pieces
- ¾ cup butter, softened
- 1 ½ cups packed brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup semisweet chocolate pieces or white baking pieces
- 1 recipe Chocolate Ganache
- Step 1
Preheat oven to 350 degrees F. In a medium mixing bowl stir together flour, cocoa, baking powder, and salt. Set aside.
In a medium heavy saucepan combine the 2 cups chocolate pieces and 2 tablespoons of the butter. Cook and stir over low heat until melted. Cool slightly.
In a large mixing bowl beat remaining butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar; beat until combined, scraping sides of bowl occasionally. Beat in eggs, one at a time, scraping sides of bowl after each addition. Beat in the melted chocolate mixture and vanilla until combined. Add the flour mixture and beat on low speed until well combined. Stir in the 1 cup semisweet chocolate pieces.
Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and tops are slightly cracked. Transfer to a wire rack and cool completely. Dip half of each cookie into Chocolate Ganache; let excess drip back into bowl. If desired, drizzle with additional ganache. Let stand until ganache is set.
Place cookies (do not dip if freezing) in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw and dip in ganache as directed in Step 4.