Chocolate Dipped Shortbread Cookies

Last updated on October 25th, 2024

Chocolate Dipped Shortbread Cookies are a rich, buttery, melt-in-your-mouth cookie coated in melted chocolate.These cookies are popular around the holidays when served on a festive cookie platter or given away as a homemade gift.

How to make Chocolate-dipped Shortbread Cookies:

butter:

Since butter is the star ingredient in shortbread, the higher quality butter, the better your shortbread will taste. I use either Challenge or Land O’ Lakes European Style. European butter has more flavor and less water. It’s also churned longer and produces a higher percentage of fat (82%-85%), producing a slightly more tangy flavor. American butter is regulated by the USDA to have a minimum of 80% fat.

sugar:

Use superfine (baker’s sugar) in this traditional recipe to dissolve faster as you cream it together with the butter. For an even lighter crumb you can use powdered sugar. If you do, you’ll need to double the amount of powdered sugar when substituting for normal sugar.

cornstarch:

The addition of cornstarch will ensure a tender, yet sandy texture in these Chocolate-dipped Shortbread Cookies. It also helps to bind the dough if you are using an American butter which contains a higher water content.

EQUIPMENT & BAKER'S TIPS

chill the dough:

After you cut out the shapes, chill the cookies for 5-10 minutes. Chilling the dough will also keep the top from browning too fast. Chilling also keeps the dough from spreading out during baking, preserving the shape of the cookie.

baking sheets:

Always use light-colored, aluminum cookie sheet. Aluminum is best for distributing and reflecting even heat during the baking process. I use Nordic Ware aluminum quarter-sheet pan lined with parchment paper. Do not use dark baking sheet for shortbread as it conducts more heat across the surface. This additional heat may darken the edges before they cookie centers are fully baked.

How to melt chocolate:

chocolate:

There are so many options of chocolate to melt: real chocolate, chocolate chips, or candy melting disks. If you use chocolate baking bars or a block of chocolate you should temper if it contains real cocoa butter mass and cocoa solids. Chocolate chips are a fast way to dip treats as they don’t contain as much cocoa butter as real chocolate so you don’t need to temper them. Candy melting discs are the fastest and easiest option, however, they are not 100% real chocolate. The discs contain mostly sugar, palm oil and artificial ingredients and do not taste as good as real chocolate. To make chocolate shiny for smooth dipping you can add a drop of canola oil to melted chocolate or chocolate chips. If you use the candy melting discs, do not add any oil as they already contain palm oil.

paramount crystals:

Paramount Crystals are used to help melt chocolate, candy melts or yogurt coatings to help make coatings smooth. Use 1 teaspoon Paramount Crystals for every 2 cups chocolate, candy melts, or yogurt coatings. Put chocolate in heatproof bowl and add paramount crystals slowly until desired consistency is achieved. NOTE: Storage: Should be stored cool and dry. Net Weight: 4 oz.

There are several melting methods to melt chocolate:

• Melt chocolate over double broiler by melting half the chocolate in a glass bowl over a pot of simmering water that is not touching the water, until the chocolate reaches 115-120° (dark chocolate) and 105-110° (milk or white chocolate) and then remove from heat and stir in remainder of chocolate until smooth. 
• Melt chocolate in the microwave by placing one third of chocolate into a glass bowl and microwave for 30-seconds. Then add an additional third of the chocolate and continue to melt in 30-second increments until it is all melted and smooth. Remove from microwave and add in final third of the chips. 
• Melt chocolate in a electric chocolate melting pot. Be sure not to heat chocolate over 115°F, as it will burn.

parchment paper or Silpat:

After you have dipped the pretzels be sure to put them on a non-stick surface such as sheets of parchment paper or a Silpat baking mat.

Check out these similar recipes:

Chocolate Dipped Pretzels