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  • chrissy532

Dark Chocolate Dipped Shortbread Cookies

Whenever I make something this tasty and decadent people always ask Chris how he is not 500lbs and without missing a beat he says something like “oh well she never makes this at home, she makes brussels sprouts”. Which is true. I only make them when I can give them all away like for a building holiday party. I did keep two i think for Chris to have later, which I thought out of 36 cookies was quite generous.

I sometimes feel like that mom in possibly the best youtube video of all time of the little kid telling his mom he loves her but he doesn’t like her all the time…he only likes her when she gives him cookies. If you haven’t seen it, please have a watch it is really hilarious. 

dark chocolate dipped shortbread cookies
dark chocolate dipped shortbread cookies
dark chocolate dipped shortbread cookies
dark chocolate dipped shortbread cookies
dark chocolate dipped shortbread cookies

Dark Chocolate Dipped Shortbread Cookies

Yield: 24-36 cookies (depending on how you cut them)

adapted from a recipe by Alice Medrich


  1. 3 sticks / 12oz / 340g unsalted butter, melted and still warm

  2. ⅔ cup / 135g granulated sugar

  3. 2 tsp vanilla extract

  4. ½ tsp kosher salt

  5. 3 cups / 380g all-purpose flour

  6. Turbinado, Demerara or another coarse sugar for sprinkling


  1. Grease an 9x13in cake pan or two 8x8in square pans and line with parchment, allowing some overhang.

  2. In a medium bowl, combine the sugar, vanilla and salt then whisk in the warm melted butter. Add the flour and use a spatula to mix just until incorporated.

  3. Spread the dough evenly in the prepared pan. Let rest for at least 2 hours, or overnight (no need to refrigerate).

  4. Position a rack in the lower third of the oven and preheat the oven to 300˚F degrees.

  5. Bake the shortbread for 40 to 45 minutes, until barely golden at the edges.

  6. Remove the pan from the oven, leaving the oven on. Lightly sprinkle the surface of the shortbread with the turbinado sugar and let cool for 10 minutes.

  7. Using the parchment overhang, lift the shortbread out of the pan and onto a cutting board, being careful to avoid breaking it.

  8. Use a thin sharp knife, or a sharp serrated knife, to cut it into oblong “fingers”, wedges, or squares – size depending on personal preference.

  9. Place the pieces slightly apart on a parchment-lined baking sheet and bake in the oven for another 15 minutes. Cool on a rack.

  10. Once completely cool, melt chocolate in a bowl set over a small pot of simmering water, stirring as it melts.

  11. Dip cookies into chocolate and place back on the parchment to set. If you have some pretty sprinkles to make them seasonally festive, sprinkle before the chocolate sets.


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