These Chocolate Dipped Shortbread Cookies are rich and crumbly, with that classic melt-in-your-mouth feel that shortbread is known for. The cookies are baked until just golden around the edges, dipped in smooth, melted dark chocolate, and topped with crunchy pecans for an extra layer of crunch.
Classic Shortbread Cookies Dipped in Chocolate
Classic shortbread cookies never go out of style. They’re simple, classic, and have a buttery shortbread texture that won’t crumble apart when you eat them. This recipe takes that classic flavor of shortbread cookies adds some silky dark chocolate and crushed pecans.
Adding chocolate transforms a buttery shortbread into something you would want to serve at a party! You can make them any size or shape and coat all or part of the cookie.
While I love the flavor the pecans add, you can leave them off or use walnuts instead, both go well with the buttery cookie. If you’re making a dessert tray, try some lemon shortbread cookies to compliment the chocolate.
To make the cookies, you’ll make a basic shortbread dough with 6 pantry staples. Then, you’ll chill the dough to firm it up a bit before rolling and cutting into shapes, I used a pizza cutter and made rectangles.
Once the cookies have baked and cooled, you can eat them plain or dip them in melted dark chocolate. When the chocolate is still wet, sprinkle with crushed pecans on top for extra crunch.
When the chocolate cools it will be firm and will not only stick to the cookie but will not melt onto your fingers at room temperature.
Before You Get Started
- Chocolate: If the chocolate thickens while you’re dipping, just give it a quick warm-up in the microwave to keep it smooth.
- Pecans: If you don’t want to use pecans, you can add a sprinkle of flaky sea salt instead or leave the cookies plain.
- Shape: If you don’t like the rectangle shape, you can cut different shapes with a cookie cutter.
- Room temperature: Make sure the butter is at room temperature before beating it with the sugar. Cold butter will be much harder to mix. If you forgot to let your butter sit out, here’s how to soften butter quickly.
- Don’t overmix: Once you add the flour, mix just until the dough starts to come together. Overmixing can develop the gluten in the flour too much, which makes the cookies tough instead of tender and crumbly.
- Chill: Chilling the dough makes it easier to handle, helps the cookies keep their shape while baking, and enhances the buttery flavor. If the dough feels too soft while rolling, pop it back in the fridge for a few minutes.
- Thickness: Roll the dough evenly to make sure all cookies bake at the same rate.
- Don’t overbake: Shortbread should be pale with just a hint of golden brown at the edges. They’ll firm up as they cool, so if you wait until they’re golden all over, they’ll be too hard once cooled.
- Dip: You can just dip half or dip the entire cookie, or you can drizzle the chocolate.
What You’ll Need
A full ingredient list can be found in the Recipe Card below.
- Chocolate: When developing this recipe, I found that chocolate chips did not work as well as a bar of chocolate. I prefer a sweeter chocolate, so I used semi-sweet chocolate , but dark chocolate will work equally well.
How to Make Chocolate Shortbread Cookies
Step One: Make the Dough
Step Two: Roll and Cut
Use a rolling pin to roll out the chilled dough on a floured surface.
Step Three: Bake
Let them cool completely on a wire rack before moving on to the next step.
Step Four: Dip and Decorate
Melt the chocolate until smooth.
Here’s Why You’ll Love These Homemade Cookies
- Simple: This recipe only uses a few simple ingredients, so it’s great for last-minute cravings.
- Fun twist: The layer of melted chocolate adds a rich contrast to the buttery shortbread cookie.
- Perfect for sharing: These cookies make perfect gifts for sharing with friends and family.
Keep these in mind for a holiday cookie, they will stand out at a cookie exchange.
Make-Ahead Option
You can easily prep these cookies in advance. Just make the dough, shape it into a disc, and wrap it tightly in plastic wrap. Store it in the fridge for up to 3 days or freeze it for up to 3 months. When you’re ready to bake, let the dough soften slightly if frozen, then roll, cut, and bake as usual.
Storage and Shelf Life
Store the cookies in an airtight container at room temperature. If stacking them, place parchment paper between layers to prevent the chocolate from smudging. They’ll stay fresh for up to a week.
You can also pop them in the freezer for up to 3 months. To freeze, place the cookies on a baking sheet and flash-freeze for an hour before transferring them to a container or plastic bag.
Don’t Forget!
Like and review this post – it helps our website grow so we can give you more delicious Southern recipes!
Ingredients
- 1 ½ cups butter (3 sticks) room temp
- ½ cup white sugar
- ½ cup brown sugar
- 1 teaspoon vanilla
- 3 ½ cups flour
- ¼ teaspoon salt
- 4 ounces semi-sweet chocolate
- 2 tablespoons chopped pecans
Instructions
- Use a stand mixer to cream the butter and sugars until well combined, 1-2 minutes. Add the vanilla and mix to combine.
- In a separate bowl whisk together the flour and salt and add to the butter mixture on low speed until the flour is incorporated and it just starts to form large clumps. Dump it out onto a flat surface and knead it until it forms a ball.The dough should not be sticky. Flatten it into a disc, wrap it in plastic and refrigerate for 30 minutes.
- Preheat oven to 350º and line a baking sheet with parchment paper.
- Place the dough on a cutting board dusted with flour and roll into a 9 x 9 inch square that is about ½ inch thick. Cut vertically into three 3-inch rectangles, then cut 1 inch slices, horizontally across each rectangle so that you have 24 rectangle cookies. Place on the prepared baking sheet.
- Bake for 23-25 minutes until the edges just start to turn brown. Let cool completely before frosting.
- Break chocolate up into small pieces and place in a microwavable bowl. Microwave at 50% power for 2-3 minutes, stirring every 30 seconds until melted. Dip half of the cooled cookies into the chocolate and sprinkle with chopped pecans. Let the chocolate set before eating.
Notes
- Work quickly, if the chocolate starts to thicken, microwave it for 30 seconds. If you want to dip the entire shortbread, you will need to double the chocolate.
- Use a pizza cutter or sharp knife to cut the dough.
