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.
Ingredients
Scale
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
Instructions
- Warm the oven to 180°C (350°F) and position two racks at equal distances inside the oven to ensure consistent heat distribution.
- 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.
- 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.
- 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.
- Arrange the dough logs 5 centimeters (2 inches) apart on parchment-lined baking trays, maintaining consistent spacing.
- 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.
- Remove trays and allow cookies to cool completely directly on the baking sheets, ensuring they set properly.
- 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.
- Dip one half of each cookie’s rounded top into the warm chocolate, then position chocolate-side-up on fresh parchment paper.
- While chocolate remains warm, delicately sprinkle minced pecans across the cookie tops for added texture and flavor.
- 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