Chocolate Dipped Mini Chocolate Chip Shortbread Cookies
Imagine this: A tender shortbread cookie dough, with mini chocolate chips, baked until tender-- then dipped in melted chocolate. Oh yeah! They are buttery, tender, slightly sweet and perfect for chocolate lovers. They are beautiful on a Christmas platter of cookies, yet perfect year-round.
Servings 24 cookies
Ingredients
- 1 cup butter softened
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup mini chocolate chips
- 8 oz chocolate recommended: melting chocolate or chocolate bars, chopped
Instructions
- In a large mixing bowl, use a hand mixer to beat together butter and powdered sugar until light and fluffy. Add in vanilla extract and beat until combined.
- Add in flour and mix just until flour disappears. The dough will appear crumbling. The dough is ready when you grab a small amount and squeeze it together. If it "sticks" you're read to fold in the mini chocolate chips.
- Transfer the dough to a gallon-sized resealable plastic bag (or place between two layers of plastic wrap). Roll until 1/4 inch thick. Refrigerate on a flat surface until firm, about 1 to 2 hours.
- Remove dough from plastic and use a regular knife to cut into equal-sized squares or rectangles. (I used a pastry cutter.) Transfer the cut pieces to a parchment lined baking sheet.
- Bake at 325 degrees for 18-24 minutes (depending on your oven), until edges are just lightly brown.
- For the melted chocolate dip:
- Melt dipping chocolate in a small microwave safe bowl by microwaving on high for 30 seconds at a time, stirring between.Dip the cookies in chocolate covering 1/3 or 1/2 of the cookie and transfer to parchment paper to harden
Notes
Recipe source: The Stay at Home Chef