Description
These Chocolate Chip Shortbread Cookies combine the buttery richness of classic shortbread with the delightful addition of mini chocolate chips and a decadent chocolate dip. Perfectly crisp and tender, these cookies offer a delightful treat with a smooth, chocolate-coated finish.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup mini chocolate chips
Chocolate Dip
- 8 ounces chocolate melting wafers (or semi-sweet chocolate chips)
Instructions
- Beat butter, powdered sugar, and vanilla: In a large mixing bowl, beat 1 cup of softened butter and 2/3 cup powdered sugar with a hand mixer until the mixture is light and fluffy, about 2-3 minutes. Add 1/2 teaspoon vanilla extract and mix until well combined.
- Mix in flour and fold in chocolate chips: Gradually add 2 cups all-purpose flour to the butter mixture, mixing on low speed just until no streaks of flour remain. Gently fold in 3/4 cup mini chocolate chips by hand to distribute evenly.
- Roll out dough and refrigerate: Transfer the dough to a gallon-sized resealable plastic bag or place between two sheets of plastic wrap. Roll the dough to a uniform thickness of 1/4 inch. Refrigerate on a flat surface for 1 to 2 hours until firm.
- Cut dough and arrange on baking sheet: Once chilled, remove from plastic wrap and cut the dough into equal-sized squares or rectangles using a butter knife. Place the pieces on a parchment-lined baking sheet, spacing them about 1 inch apart.
- Bake the cookies: Preheat the oven to 325°F (165°C). Bake the cookies for 18-20 minutes, or until the edges are just lightly golden. Let cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Melt dipping chocolate and dip cookies: Melt 8 ounces of chocolate melting wafers in a microwave-safe bowl by heating in 30-second intervals, stirring after each until smooth. Dip one-third to one-half of each cookie into the melted chocolate, then place them on parchment paper. Allow the chocolate coating to harden before serving or storing.
Notes
- Ensure the butter is softened for easier mixing and better texture.
- Chilling the dough is essential to prevent spreading while baking and to achieve clean cuts.
- Use parchment paper on baking sheets to prevent sticking and for easier cleanup.
- You can substitute chocolate melting wafers with semi-sweet chocolate chips if preferred.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Chip Shortbread Cookies, Chocolate Dipped Cookies, Shortbread Cookies, Homemade Cookies, Chocolate Chip Dessert
