Chocolate Dipped Shortbread Cookies

Traditional buttery shortbread takes a dip in dark chocolate.

Chocolate Dipped Shortbread Cookies

About This Recipe

Active time:30 minutes
Total time:one hour 15 minutes
This recipe appears in: Cookie Monster: Chocolate Dipped Shortbread Cookies


  • 2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 2 sticks unsalted butter, at room temperature
  • 1/2 cup sugar
  • 8 ounces dark chocolate, roughly chopped


  1. 1

    Preheat oven to 350° F. Butter a 9 inch springform pan.

  2. 2

    In a medium bowl, whisk together flour and salt.

  3. 3

    Place butter in the bowl of a food processor. Blend until butter is light and fluffy, about 4 minutes. Add sugar to food processor and blend until well incorporated, about 1 minute.

  4. 4

    Place flour mixture in food processor and pulse until combined and dough starts to come together, one minute.

  5. 5

    Take dough out of food processor and press it evenly into the springform pan. Use a knife to lightly score 12 wedges. With a fork, prick dough all over. Bake until shortbread is golden, about 45 minutes.

  6. 6

    When shortbread is cool, remove outer ring of pan and cut shortbread into wedges. Place cookies on a baking sheet.

  7. 7

    Place chocolate in a double boiler over medium heat. Melt chocolate, stirring frequently, until smooth.

  8. 8

    Dip the fat end of a shortbread wedge into the melted chocolate and return to the baking sheet. Continue with remaining shortbread. Let cookies sit until chocolate has hardened.

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