Description

Experience the simple elegance of buttery, melt-in-your-mouth shortbread cookies finished with a rich semi-sweet chocolate dip. These classic biscuits are beautifully balanced with natural toppings like sea salt and crushed nuts, making them a perfect artisanal treat for any season.

Ingredients

1 cup unsalted butter, room temperature
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 cup semi-sweet chocolate chips or chopped chocolate bars
Assorted natural toppings (sea salt, crushed pecans, hazelnuts, or toffee bits)

Cook Mode Prevent your screen from going dark

Instructions

In a stand mixer, beat the room temperature butter, powdered sugar, and vanilla extract until well combined and creamy.
Gradually add the flour to the butter mixture, mixing until a dough forms; add an extra tablespoon of butter if the dough is too crumbly to hold.
On a floured surface, roll the dough into a log approximately 2 inches in diameter and 12 inches long.
Wrap the log tightly in plastic wrap and refrigerate for at least one hour to firm up the butter.
Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper.
Unwrap the dough and slice into discs approximately 1 centimeter thick.
Place the discs on the prepared baking sheets and bake for 12-15 minutes, or until the bottoms are lightly golden but tops are still pale.
Allow the cookies to cool completely on a wire rack.
Create a double boiler by placing a bowl of chocolate over a pot of simmering water, stirring until smooth.
Dip each cooled cookie halfway into the melted chocolate, let the excess drip off, and place back on parchment paper.
Immediately sprinkle with your chosen natural toppings before the chocolate sets.

Notes

To ensure perfectly round cookies, rotate the dough log a quarter-turn after every few slices to prevent the bottom from flattening under the pressure of the knife. If you prefer a more tempered chocolate finish, use high-quality baking bars rather than chocolate chips for a glossier look and better snap. For the best flavor, toast your nut toppings in a dry pan for 2-3 minutes before crushing them to release their natural oils.

Prep Time: 20 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American