Melt-in-your-mouth buttery shortbread cookies dipped in smooth dark chocolate and sprinkled with sea salt or crushed nuts.
Prep Time: 20 mins | Cook Time: 15 mins | Servings: 24 | Difficulty: Easy
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 6 oz dark chocolate chips
- 1 tsp coconut oil
- Optional: Sea salt flakes or crushed pistachios
Step-by-Step Instructions
- Beat softened butter and powdered sugar together until light and fluffy.
- Mix in vanilla extract, flour, and salt until dough forms.
- Roll dough out to 1/2-inch thickness and cut into rectangular fingers or rounds.
- Bake at 350°F (175°C) for 12-15 minutes until edges are pale golden. Cool completely on wire rack.
- Melt dark chocolate chips with coconut oil in microwave in 30-second bursts.
- Dip half of each shortbread cookie into melted chocolate, sprinkle with sea salt flakes, and place on wax paper to set.
Chef’s Tips & Variations
Use high-quality butter for the rich authentic shortbread flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop/oven to maintain original texture and flavor.
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