Chocolate Dipped Shortbread Cookies

Chocolate Dipped Shortbread Cookies are a rich, buttery, melt-in-your-mouth cookie coated in melted chocolate. To make these decadent cookies, start by making a quick, easy shortbread recipe and then dip them in rich chocolate. You can just dip half of the cookie or all of it and then add festive sprinkles once they have been coated in chocolate. These cookies are popular around the holidays when served on a festive cookie platter or given away as a homemade gift.

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Dry Ingredients

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processed and contains trace minerals.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Superfine sugar, also known as castor sugar, has a finer texture compared to granulated sugar. Its fine granules help yield tender baked goods by incorporating quickly with other ingredients. When making boiled frostings or candy, superfine sugar dissolves faster, reducing grittiness and creating a smoother texture.
• Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.

Chocolate

• Chocolate chips are cocoa solids and cocoa butter and depending on their cocoa content will vary in sweetness. They range from dark chocolate (50-90% cocoa solids), semi-sweet chocolate (40-60% cocoa solids) and milk chocolate (10-40% cocoa solids). For this recipe use semi-sweet chocolate chunks.
• Paramount Crystals: used to help melt chocolate, candy melts or yogurt coatings to help make coatings smooth. Use 1 tsp 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.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.

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How to make these shortbread cookies

1. GATHER EQUIPMENT

• Basic baking equipment: measuring cups and spoons, liquid measuring cups, spatula, bowls, cookie sheet, Silpat baking mat or parchment paper
• Highly Recommended: double broiler or electric chocolate melter, cookie cutters

2. MAKE THE COOKIE DOUGH

• PREP: Cut 2 sheets of parchment paper for baking sheets. Whisk together dry ingredients.
• MAKE BATTER: Mix together butter and sugar and add dry ingredients.
• ROLL DOUGH: Roll out dough between the 2 sheets of parchment and chill.
• CUT OUT SHAPES: After you cut out the shapes, chill the cookies to keep the top from browning too fast. Chilling also keeps the dough from spreading out during baking, preserving the shape of the cookie.
• BAKE: 350° for 12 about minutes.

3. MELT CHOCOLATE (CHOOSE METHOD)

• Double Broiler: 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. Be sure not to heat chocolate over 115°F, as it will burn. Use a high-quality stainless steel pot such as AllClad Double Broiler along with a digital thermometer for best results.
• Microwave: 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. 
• Electric Melting Pot: Melt chocolate in a electric chocolate melting pot such as Wilton Brand.

4. DIP THE COOKIES

• Dip the cookies into the chocolate pot: place one cookie in the chocolate pot at a time. Drain excess chocolate off the cookie.
• Decorate: Be sure to sprinkle on decorations such as jimmies or non-perils right away so that the chocolate doesn’t set-up too fast. I prefer to use all-natural sprinkles. Read the ingredient labels on pre-made decorations and you’ll see that most have artificial flavor. You can also use course (decorating) sugar which are large sugar crystals. I prefer to use course sugar is over sanding sugar as it tends to clump and melt into the chocolate.
• 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 placed on a cookie sheet.

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Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

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Storage

Let cookies set about 1 hour to dry and store in a sealed container. Store the cookies between parchment paper in sealed container or holiday tins. For a simple holiday gift, put some pretzels into a cello bag and tie with a cute bow. To keep during the holiday season, place container in cool part of the house or garage.

Another option is to individually bag each cookie in a translucent cello bag using a heat-sealer. Heat-sealers are simple to use and can really extend the shelf-life of a cookie.

To freeze: Place in a freezer-safe container for up to 6 months. Place the cookies between layers of parchment or wax paper. To thaw, place container on counter-top and do not open the lid until they come to room temperature.

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FAQ’s

Related Recipes

• Granola Cookies
• Chocolate Dipped Pretzels
• Classic Scottish Shortbread
• Vintage Chocolate Chip Cookies
• Chocolate Peanut Butter Bars

Check out these Christmas cookies:

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