Ina Garten’s Dreamy Chocolate-Dipped Brown Sugar Shortbread Recipe

Brown sugar shortbread represents pure culinary magic that transforms simple ingredients into something extraordinary.

Our delicate cookie blends sweet caramel undertones with rich, buttery textures that melt seamlessly on your tongue.

Each crumbly bite carries subtle warmth and depth from carefully selected ingredients.

Sophisticated yet approachable, this classic treat offers comfort and elegance in one delightful package.

Such remarkable simplicity enables home bakers to craft something truly memorable without complex techniques.

Soft edges and a golden-brown finish promise an irresistible experience that whispers of comfort and indulgence: savor every moment.

Keep Your Shortbread Crisp & Sweet

• Seal Tight: Lock in freshness by storing cookies in an airtight glass container with a secure lid. Glass prevents moisture absorption and keeps shortbread crisp and delectable for maximum flavor preservation.
• Freeze Smart: Package cookies in single layers between parchment paper inside freezer-safe containers. Separate layers prevent crumbling and maintain structural integrity during long-term storage, allowing enjoyment up to 3 months later.
• Room Temperature Strategy: When serving within a week, keep shortbread in a cool, dry spot away from direct sunlight. Use a ceramic or porcelain container with a loose-fitting lid to maintain texture while allowing slight air circulation, preventing potential sogginess.

Twists on Chocolate-Dipped Shortbread to Try

• Nutty Caramel Crunch: Replace chocolate with homemade caramel sauce and sprinkle crushed almonds on top for extra texture and richness.
• Espresso Enhanced: Mix ground espresso powder into the shortbread dough and dip cookies in dark chocolate for a sophisticated coffee-inspired treat.
• Tropical Coconut Dream: Coat cookies in white chocolate and sprinkle toasted coconut flakes, adding a sweet and tropical flavor profile to the classic shortbread.
• Lavender Honey Elegance: Incorporate dried lavender buds into the dough and drizzle with honey-infused white chocolate for a delicate, aromatic variation.

Closing Words on This Buttery Treat

Shortbread cookies from Ina Garten’s kitchen blend rustic charm with elegant sophistication.

Chocolate-dipped edges and nutty pecan accents elevate this classic treat beyond ordinary desserts.

Rich brown sugar provides deep caramel undertones that complement melted chocolate perfectly.

Elegant yet approachable, these cookies invite sweet moments of indulgence.

Crisp textures and complex flavors promise delightful experiences with each delicate bite.

Bakers seeking culinary adventure, share this recipe, comment on your delicious results, and spread sweet inspiration across social networks.

Why Chocolate-Dipped Shortbread Is Next-Level

• Unleash Rich Brown Sugar Magic: These shortbread cookies deliver deep, caramel-like sweetness from brown sugar, creating a sophisticated flavor profile that elevates traditional shortbread with an unexpected warmth.
• Craft Elegant Chocolate-Dipped Delights: The partial chocolate dunk transforms simple cookies into restaurant-worthy treats, adding luxurious texture and dramatic visual appeal that makes each bite feel special and indulgent.
• Nail Foolproof Baking Technique: Ina Garten's precise method ensures foolproof results even for novice bakers, with clear instructions like rolling consistent dough logs and measuring exact baking times that guarantee perfectly crisp, golden-edged cookies every single time.
• Create Quick Impressive Desserts: These shortbread cookies require minimal ingredients and just 30 minutes of active preparation, making them an ideal last-minute dessert for entertaining or satisfying sudden sweet cravings with minimal kitchen effort.

What You’ll Need for Brown Sugar Shortbread

• Unsalted Butter: Soft and creamy butter provides rich flavor and tender texture for the shortbread.
• Brown Sugar: Adds deep caramel-like sweetness and helps create a softer, chewier cookie.
• Vanilla Extract: Enhances overall flavor with warm, aromatic notes.
• All-Purpose Flour: Gives structure and classic shortbread texture.
• Salt: Balances sweetness and brings out the butter's rich flavor.

• Chocolate Morsels: Smooth chocolate for dipping that creates a luxurious coating.
• Unsalted Butter: Helps create a glossy, melting chocolate finish.

• Pecans: Crunchy nuts that add texture and nutty flavor to the chocolate-dipped edge.

Making Chocolate-Dipped Shortbread at Home

Step 1: Prepare the Oven

Warm your oven to 350°F (180°C). Position two oven racks evenly to ensure consistent baking.

Step 2: Create Butter and Sugar Base

• Softened butter
• Brown sugar

Mix on medium speed until just combined. Avoid over-mixing to prevent excess air. Add vanilla extract and scrape down mixer bowl sides.

Step 3: Combine Dry Ingredients

• All-purpose flour
• Salt

Gradually add flour mixture to butter mixture on low speed. Mix until dough just comes together.

Step 4: Shape Cookie Logs

Portion dough into tablespoon-sized pieces. Roll each into a smooth ball, then shape into 2½-inch logs. Arrange logs 2 inches apart on parchment-lined baking sheets.

Step 5: Bake Shortbread Cookies

Bake for 15-17 minutes until edges turn golden brown. Cookies should feel slightly firm when gently touched. Cool completely on baking sheets.

Step 6: Melt Chocolate Coating

• Chocolate morsels
• Butter

Microwave in 30-second intervals, stirring between each, until chocolate melts smoothly.

Step 7: Dip and Decorate Cookies

Dip half of each cookie’s rounded top into melted chocolate. Place chocolate-side up on fresh parchment paper. Sprinkle with finely chopped pecans while chocolate remains warm.

Step 8: Allow Chocolate to Set

Let cookies rest for 30 minutes until chocolate hardens completely. Serve and enjoy these elegant treats!

Shortbread Tips You’ll Want to Remember

• Soften Butter Strategically: Leave butter out 30-45 minutes before baking to reach the perfect room temperature, ensuring smooth mixing and tender shortbread texture.
• Handle Dough with Care: Mix ingredients just until combined to prevent tough cookies, stopping when the dough comes together without overworking the mixture.
• Chill for Easier Shaping: Refrigerate sticky dough for 15-20 minutes to firm up, making it simpler to roll and cut into precise shortbread shapes.
• Melt Chocolate Gently: Use short microwave intervals of 30 seconds, stirring between each burst to create a silky, smooth chocolate coating without burning.
• Cool Completely Before Dipping: Allow shortbread cookies to cool totally on a wire rack before chocolate dipping, preventing chocolate from sliding off or becoming too thin.

Ina Garten Chocolate-dipped Brown Sugar Shortbread Recipe

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• Total Time: 30 minutes
• Yield: 24 1x

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Description

Rich, buttery Ina Garten chocolate-dipped brown sugar shortbread brings elegant simplicity to classic cookie perfection. Delicate edges and smooth chocolate coating create an irresistible treat that melts beautifully with afternoon tea or as a sophisticated dessert companion.

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Ingredients

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Main Ingredients:

• 3 cups all-purpose flour
• 1 cup light brown sugar
• 1 cup milk chocolate morsels
• ½ cup toasted pecans

Butter:

• 1 pound (4 sticks) unsalted butter (3 sticks at room temperature, 6 tablespoons additional)

Seasonings and Flavor Enhancers:

• 2 teaspoons pure vanilla extract
• 1 teaspoon kosher salt

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Instructions

1. Warm the oven to 180°C (350°F) and position two racks at equal distances inside the oven to ensure consistent heat distribution.
2. In an electric mixer with paddle attachment, gently combine butter and brown sugar at medium speed until just integrated. Incorporate vanilla extract and use a spatula to scrape down the mixing bowl sides.
3. Sift flour and salt together in a separate mixing bowl. Gradually introduce the flour mixture into the butter-sugar blend while mixing on low speed. Blend until the dough coheres without overmixing.
4. Portion the dough into 1-ounce (30 grams) segments, approximately one tablespoon each. Carefully roll each portion into a smooth ball, then elongate into a 6-centimeter (2½-inch) log shape.
5. Arrange the dough logs 5 centimeters (2 inches) apart on parchment-lined baking trays, maintaining consistent spacing.
6. Slide the trays into the preheated oven and bake for 15-17 minutes. Look for light browning around cookie edges and a gentle springback when lightly touched.
7. Remove trays and allow cookies to cool completely directly on the baking sheets, ensuring they set properly.
8. Create the chocolate coating by microwaving chocolate morsels and butter in a heatproof bowl. Heat for 30 seconds, stir thoroughly, and continue microwaving in 30-second intervals until completely melted and smooth.
9. Dip one half of each cookie’s rounded top into the warm chocolate, then position chocolate-side-up on fresh parchment paper.
10. While chocolate remains warm, delicately sprinkle minced pecans across the cookie tops for added texture and flavor.
11. Allow cookies to rest for a minimum of 30 minutes, permitting the chocolate to solidify completely before serving.

Notes

• Soften butter naturally to room temperature for seamless mixing and crumbly cookie texture.
• Stop kneading dough immediately after it comes together to prevent tough, dense cookies.
• Refrigerate sticky dough for 15-20 minutes to make shaping and handling effortless.
• Melt chocolate carefully in short microwave intervals, stirring between each burst to maintain smooth consistency.
• Allow cookies to completely cool before chocolate dipping to ensure perfect coating and clean presentation.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (about 30g)
• Calories: 140
• Sugar: 7g
• Sodium: 30mg
• Fat: 9g
• Saturated Fat: 5g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 15mg