Chocolate Dipped Shortbread

Name: Chocolate Dipped Shortbread
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 pieces
Ingredients: 1 cup unsalted butter, softened; 1/2 cup confectioners' sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 cup semi-sweet chocolate chips; 1 tablespoon vegetable oil

Highlighted under: Baking & Desserts

I love indulging in a classic treat, and chocolate dipped shortbread has a special place in my heart. Every bite delivers a buttery crunch followed by a luscious chocolate coating, creating a perfect balance of flavors. Making these cookies at home is much easier than I ever imagined, and the best part is they are wonderful for sharing or enjoying with a cup of tea. With simple ingredients and a little patience, I always find joy in whisking up this delightful recipe in my kitchen.

Created by

Brielle Thompson

Last updated on 2026-01-10T02:10:14.128Z

When I first tried making chocolate dipped shortbread, I was surprised by how effortless it was to create such a gourmet-tasting treat at home. Using just a handful of ingredients, the combination of buttery shortbread and rich chocolate is irresistible. Baking them to a light, golden color ensures they have a lovely texture that contrasts beautifully with the smooth chocolate.

        Why You'll Love This Recipe
        Crunchy texture that beautifully complements the smooth chocolate
Perfect for gifting, as they look elegant and taste divine
Customizable with toppings like nuts or sprinkles for added flair

      

Mastering Shortbread Consistency

Achieving the right texture in shortbread is crucial for that buttery crunch. The key is to not overwork the dough once you've added the flour. Mix until just combined; the dough should be soft but hold its shape when pressed. If the dough feels too crumbly, you can add a teaspoon of cold water to help it bind without compromising its texture.

Remember to roll the dough evenly to about 1/4 inch thick. Uneven thickness can lead to inconsistent baking, with some cookies potentially burning while others remain undercooked. You can use a rolling pin with thickness guides or simply use two wooden dowels to ensure uniformity while rolling.

Perfecting the Chocolate Dip

When melting chocolate for dipping, it's essential to do so gradually to avoid burning. If you don't have a microwave-safe bowl, consider using a double boiler setup. Place a heatproof bowl over simmering water and stir the chocolate until it's glossy and smooth. I find this method provides a more controlled heat and helps achieve a silky texture without any risk of scorching.

After dipping the cookies in chocolate, let them rest on the parchment until set. If you're in a hurry, place them in the refrigerator for about 15 minutes to speed up the cooling process. However, be cautious not to rush this step too much, as condensed moisture can lead to a sticky finish instead of a clean snap when you bite into them.

Ingredients

You'll need the following:

Shortbread Cookies

1 cup unsalted butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt

Chocolate Coating

1 cup semi-sweet chocolate chips
1 tablespoon vegetable oil

Gather all these ingredients to get started on your delicious shortbread!

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Make the Dough

In a large bowl, cream together butter and confectioners' sugar until smooth. Mix in the vanilla, then gradually blend in flour and salt until the dough comes together.

Shape and Bake

Roll out the dough to about 1/4 inch thick, cut into desired shapes, and place on the prepared baking sheet. Bake for 15 minutes or until lightly golden.

Cool the Cookies

Allow the cookies to cool completely on a wire rack before dipping in chocolate.

Melt the Chocolate

In a microwave-safe bowl, combine chocolate chips and vegetable oil. Microwave in 30-second increments, stirring in between, until smooth.

Dip and Set

Dip half of each cooled cookie into the melted chocolate, then place on parchment to set. Let them cool fully until the chocolate hardens.

Enjoy your delicious chocolate dipped shortbread!

Pro Tips

For an extra touch, sprinkle sea salt over the chocolate-coated cookies before they set, or try adding a bit of orange zest to the dough for a citrus twist!

Ingredient Substitutions

If you're out of semi-sweet chocolate chips or prefer a different flavor, you can substitute with dark chocolate for a richer taste or white chocolate for a sweeter alternative. Just keep in mind that the melting process might require adjustments; white chocolate tends to be thinner and may need less oil to achieve the right dipping consistency.

For a dairy-free version, use a non-dairy butter alternative and choose dairy-free chocolate chips. This way, you can keep the spirit of the classic shortbread while catering to dietary needs without compromising too much on flavor.

Make-Ahead and Storage Tips

These chocolate dipped shortbread cookies can be made in advance and stored for later enjoyment. Once the cookies have completely cooled and the chocolate has set, stack them in an airtight container layered with parchment paper to prevent sticking. They can stay fresh for up to two weeks at room temperature or can be refrigerated to extend their shelf life if you prefer.

For longer storage, consider freezing the baked and cooled cookies. Place them in a freezer-safe bag with as much air removed as possible. They can last for up to three months in the freezer. Simply thaw them in the refrigerator and, if desired, re-dip them in melted chocolate for that fresh-baked taste.

Questions About Recipes

→ Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe slightly.

→ How can I store the cookies?

Store them in an airtight container at room temperature for up to a week.

→ Can I freeze the dough?

Absolutely! Wrap the dough tightly and freeze for up to 2 months. Thaw before rolling out.

→ What chocolate is best for dipping?

Semi-sweet chocolate works great, but you can also use dark or milk chocolate based on preference.