Prepare to embark on a culinary journey that will transform your kitchen into a heavenly bakery! These Chocolate Covered Shortbread Cookies are not just a treat; they're a magical experience that combines the rich, buttery tradition of Scottish shortbread with a luxurious chocolate coating that will make your taste buds dance with joy. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver cookies so delectable, they'll disappear faster than you can say "delicious"!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Scottish
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup chocolate chips
- Sprinkles (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1/2 cup of granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 2-3 minutes.
- Add 1 tsp of vanilla extract and mix until well combined.
- In a separate bowl, whisk together 2 cups of all-purpose flour and 1/2 tsp of salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Once the dough comes together, use your hands to form it into a ball. Wrap the dough in plastic wrap and refrigerate for about 15 minutes to firm up.
- After chilling, remove the dough from the refrigerator and place it on a lightly floured surface. Roll it out to about 1/4 inch thick. Use a cookie cutter to cut out shapes and place them on the prepared baking sheet, leaving some space between each cookie.
- Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Keep an eye on them, as baking times may vary based on your oven.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, melt 1 cup of chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between until smooth and fully melted.
- Once the cookies have cooled completely, dip the bottom of each cookie into the melted chocolate, allowing any excess chocolate to drip off.
- Place the chocolate-covered cookies back on the wire rack. If desired, sprinkle with colorful sprinkles before the chocolate sets.
- Allow the chocolate to harden at room temperature or place the cookies in the refrigerator for about 10-15 minutes to speed up the process.
- Once the chocolate has set, your Chocolate Covered Shortbread Cookies are ready to be enjoyed! Store them in an airtight container at room temperature for up to a week.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Chill the Dough: Don't skip the refrigeration step! Chilling helps prevent spread and creates a more tender cookie.
- Chocolate Melting Hack: Use a microwave-safe bowl and melt chocolate in short 30-second intervals, stirring between each to prevent burning.
- Decorating Pro Tip: Add sprinkles immediately after dipping in chocolate for maximum adhesion.
- Storage Secret: These cookies stay fresh for up to a week in an airtight container, making them perfect for make-ahead treats.
- Precision is Key: Use a ruler to roll your dough to exactly 1/4 inch thick for consistent baking.
- Cooling Technique: Let cookies cool completely before chocolate dipping to prevent melting and ensure a clean chocolate coating.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 1g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
