Description
Ina Garten’s chocolate-dipped shortbread cookies blend rich European butter with delicate Scottish shortbread traditions. Crisp, buttery cookies drizzled with dark chocolate offer a luxurious treat that delights palates with elegant simplicity.
Ingredients
Scale
- 3.5 cups (440 g) all-purpose flour
- ¾ pound (340 g or 3 sticks) unsalted butter, at room temperature
- 1 cup (200 g) sugar, plus extra for sprinkling
- 6–7 oz (170–198 g) semisweet chocolate, finely chopped
- 1 tsp pure vanilla extract
- ¼ tsp salt
Instructions
- Creaming: Blend softened butter and granulated sugar in an electric mixer until smooth, then incorporate vanilla extract for enhanced flavor profile.
- Dough Preparation: Sift flour and salt, gradually mixing into butter blend at low speed until a cohesive dough forms. Transfer to a floured surface and shape into a flat disk approximately 1/2 inch thick.
- Chilling: Wrap dough in plastic and refrigerate for 30 minutes to stabilize texture and enhance flavor development.
- Shaping: Roll out chilled dough to consistent 1/2-inch thickness. Cut into elegant 3-inch by 1-inch rectangular fingers, sprinkling with additional granulated sugar for a delicate sweet finish.
- Baking: Arrange shortbread on an ungreased baking sheet and bake in a preheated 350°F (175°C) oven for 20-25 minutes until edges turn light golden brown, signaling perfect doneness.
- Cooling: Allow shortbread to cool completely on the baking sheet, enabling the cookies to develop their signature crisp texture.
- Chocolate Coating: Melt chocolate using a double boiler or microwave, stirring carefully to maintain smooth consistency. Dip half of each shortbread finger into melted chocolate, allowing excess to drip off naturally.
- Setting: Place chocolate-dipped cookies on a parchment-lined baking sheet to set and solidify. Store in an airtight container at room temperature to preserve their delicate texture and rich flavor for several days.
Notes
- Chill the Dough: Refrigerating the dough for 30 minutes helps prevent spreading and maintains the cookie’s crisp, clean shape during baking.
- Monitor Baking Time: Watch cookies closely between 20-25 minutes to prevent over-browning, ensuring a delicate golden edge without burning.
- Chocolate Melting Technique: Use low, gentle heat when melting chocolate to prevent seizing or burning, creating a smooth, glossy coating.
- Storage Strategy: Keep shortbread in an airtight container at room temperature to maintain crispness and prevent moisture absorption.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 210
- Sugar: 8 g
- Sodium: 10 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg