Dark Chocolate Dipped Shortbread Cookies
Equipment
- 2 Mixing bowl
- 1 hand mixer or stand mixer
- 1 Rubber spatula
- 1 Whisk
- 2 Baking sheet
- 2 Parchment paper
- 1 Rolling Pin
- 2 Cookie cutter 2-inch round or desired shape
- 1 wire cooling rack
- 1 microwave-safe bowl or double boiler
- 1 small offset spatula or dipping fork
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 2 cup all-purpose flour spooned and leveled
- 1/4 cup cornstarch
- 1/2 teaspoon fine sea salt
- 8 ounce dark chocolate 60–70%, chopped
- 1 teaspoon neutral oil optional, for shine
- 1 tablespoon flaky sea salt optional, for garnish
Instructions
- Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
- In a mixing bowl, cream the softened butter and powdered sugar with the mixer on medium until smooth and fluffy, about 2 minutes.
- Mix in the vanilla extract and almond extract until combined.
- In a separate bowl, whisk together the flour, cornstarch, and fine sea salt.
- Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms and clumps together.
- Turn the dough onto a lightly floured surface and gently knead 2–3 times to bring it together.
- Roll the dough to 1/4-inch thickness, dusting lightly with flour as needed to prevent sticking.
- Cut cookies with a 2-inch cutter and place them 1 inch apart on the prepared baking sheets.
- Reroll scraps once to use up remaining dough, keeping thickness consistent for even baking.
- Chill the trays of cut cookies in the refrigerator for 20 minutes to help them hold shape.
- Bake one sheet at a time for 14–18 minutes until the edges are just turning pale golden.
- Cool on the sheet for 5 minutes, then transfer cookies to a wire rack to cool completely, about 20 minutes.
- Melt the dark chocolate with the neutral oil in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth and fluid.
- Dip each fully cooled cookie halfway into the melted chocolate, letting excess drip off, and place on parchment.
- Sprinkle with flaky sea salt if using and let the chocolate set at room temperature or refrigerate for 10 minutes until firm.
Notes
Chilling the cut dough prevents spreading and preserves sharp edges, especially with intricate shapes. Measure flour by spooning and leveling to avoid a dry, crumbly dough; if dough seems too dry, work it gently with clean hands to warm the butter slightly. Cornstarch keeps the crumb tender, but you can replace it with equal flour if needed. For ultra-crisp cookies, bake until edges are lightly golden and allow a full cool; for softer, pull a minute earlier. Temper chocolate for a perfect snap and sheen, or add a teaspoon of neutral oil for easy dipping; avoid water contact to prevent seizing. Store cookies in an airtight container at cool room temperature for up to 1 week or freeze undecorated cookies for 2 months and dip in chocolate the day of serving.
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