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These buttery and delicious chocolate dipped shortbread cookies will become a favorite.
Chocolate Dipped Shortbread Cookies–YUM!
You won’t find too many people who don’t like shortbread cookies. And we all know how well received chocolate is. In fact the only people I know that don’t eat it have an allergy.
These cookies are just awesome. They’re big and thick and buttery. That’s everything you want in a shortbread cookie. Now dipping the ends in a good dark chocolate really makes them go over the edge. Since these chocolate dipped shortbread cookies are large and thick, there’s not much guilt as one will probably satisfy.
Use A Good Chocolate
You’ll want to use a high-grade chocolate here. Semi sweet or dark is the way to go. I prefer dark and used a 60 per cent cacao variety. That level provides a nice but subtle bitterness that offsets the sweetness of the shortbread cookie. If you prefer a bolder bitterness, then go with 70 per cent cacao. It’s all a matter of personal taste.
I prefer to use a European chocolate because it’s silkier. That’s because it’s conched for much longer than we do in the US. Remember that Europeans are really, and I mean really are into their chocolate delights so they produce a superior product. There are good American varieties but do stay away from “bargain” brands. As an aside, Aldi has fantastic chocolate–I think it’s Belgian–so don’t overlook it.
Yes. It’s necessary for the best texture.
Unsalted butter produces a velvety smooth texture. Years ago my mom experimented with using salted butter. The shortbread was delicious but it had a grainy texture. It’s a textural thing; the taste is not affected. Most cooks/bakers I know always bake and cook with unsalted butter so I’m sure most have it on hand in the fridge.
Chocolate Dipped Shortbread Cookies
- 3/4 lb unsalted butter 3 sticks,at room temperature
- 1 cup sugar plus extra for sprinkling
- 1 tsp pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 6 to 7 ounces very good semisweet chocolate finely chopped
- Preheat the oven to 350 F/180C.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla.
- In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
- When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
- Drizzle 1/2 of each cookie with just enough chocolate to coat it.