Buttery, delicate, and irresistibly crisp, these Shortbread Chocolate Dip Cookies combine melt-in-your-mouth vanilla shortbread with a rich chocolate coating for the perfect bakery-style treat. Simple ingredients and an elegant finish make them ideal for holidays, afternoon tea, cookie boxes, or everyday indulgence.
Recipe Details
Prep Time: 20 minutes
Bake Time: 15 minutes
Cooling Time: 20 minutes
Total Time: 55 minutes
Yield: 28 cookies
Serving Size: 1 cookie
Ingredients
For the Shortbread Cookies
- 250g unsalted butter, softened
- ½ cup (60g) icing sugar
- 2½ cups (315g) all-purpose flour
- ½ cup (60g) cornstarch
- 1 tsp vanilla extract
- Pinch of salt
For the Chocolate Dip
- 200g milk chocolate or dark chocolate, melted
Nutrition Information
Per Cookie
- Calories: 145 kcal
- Carbohydrates: 14g
- Protein: 1.5g
- Fat: 9g
- Saturated Fat: 5g
- Sugar: 4g
- Fiber: 0.5g
Nutritional values are approximate and may vary depending on ingredients and chocolate used.
Instructions
Step 1: Prepare the Oven
Preheat your oven to 170°C (340°F) and line two baking trays with parchment paper.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and icing sugar together for 3–4 minutes until pale, creamy, and fluffy.
Add the vanilla extract and mix until fully incorporated.
Step 3: Make the Dough
Add the flour, cornstarch, and salt to the butter mixture.
Mix gently until a soft dough forms. Avoid overmixing to keep the cookies tender and crumbly.
Step 4: Shape the Cookies
Lightly flour your work surface and roll the dough to approximately ½ cm thickness.
Cut into rounds, rectangles, fingers, or your preferred cookie shapes.
Transfer the cookies to the prepared trays, leaving a small gap between each cookie.
Step 5: Bake
Bake for 12–15 minutes, or until the edges are lightly golden while the tops remain pale.
Remove from the oven and allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Step 6: Dip in Chocolate
Melt the chocolate in a microwave-safe bowl using 20-second intervals, stirring between each interval until smooth.
Dip half of each cooled cookie into the melted chocolate.
Place the dipped cookies on parchment paper and allow the chocolate to set completely at room temperature.
Step 7: Serve
Enjoy with tea, coffee, or hot chocolate for a classic bakery-style experience.
Storage Tips
- Store in an airtight container at room temperature for up to 7 days.
- Refrigerate for up to 2 weeks for longer freshness.
- Freeze undipped cookies for up to 3 months.
