Get ready to transform your snack time with these irresistible chocolate chip shortbread cookie dippers that will make your taste buds dance! Imagine a perfectly crisp, buttery shortbread cookie packed with rich chocolate chips, designed not just to be eaten, but to be dipped into melted chocolate or your favorite beverage. These aren't your ordinary cookies - they're a gourmet experience that combines the classic comfort of shortbread with the decadent allure of chocolate, creating a treat that's both nostalgic and sophisticated.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 30 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 teaspoon vanilla extract
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 the softened unsalted butter and powdered sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the vanilla extract to the butter and sugar mixture, and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt until evenly combined.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Place the cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie ball slightly with the palm of your hand or the bottom of a glass to create a thicker disc shape.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; this is okay as they will continue to firm up while cooling.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cooled, you can serve them as is or dip them in melted chocolate for an extra treat. To melt chocolate, place chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until fully melted and smooth.
- Enjoy your chocolate chip shortbread cookie dippers with a glass of milk or your favorite beverage!
Tips
- Use room temperature butter for the smoothest, creamiest mixture that ensures even incorporation of ingredients.
- Don't overwork the dough - mix just until ingredients are combined to keep the shortbread tender and delicate.
- For uniform cookies, use a cookie scoop or tablespoon to portion the dough, ensuring consistent baking.
- Allow cookies to cool completely before dipping in chocolate to prevent melting and maintain a crisp texture.
- Experiment with different chocolate types for dipping - dark, milk, or white chocolate can create unique flavor profiles.
- Store cookies in an airtight container at room temperature for up to a week to maintain their delightful crunch.
- For an extra touch of elegance, sprinkle a pinch of sea salt on the dipped chocolate for a gourmet finish.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 15g
Protein: 2g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 30mg
