These buttery melt-in-your-mouth shortbread cookies are loaded with mini chocolate chips and dipped in extra chocolateโbecause who wouldnโt want more chocolate? Theyโre so good that youโll find yourself making them again and again.
If you’re serious about chocolate chips, give Rachel’s Perfect Chocolate Chip Cookies or our Chocolate Chip Scones a try!
Why Our Recipe
- The perfect buttery shortbread texture with mini chocolate chips mixed in.
- Dipped in chocolate to add that extra special touch and chocolate crust.
- A year-round cookie favorite you can serve anywhere from tea time and bake sales to holiday gifting.
The best part about this recipe (besides how easy and tasty it is) is that you can customize it to your liking. Toss in some nuts, dip them in colorful candy melts, drizzle white chocolate on topโthe possibilities are endless! No matter what you choose, the result is always the same: a delicious cookie thatโs perfect for a tea party, baby shower, brunch, or just as a sweet treat for yourself!
Ingredient Notes
- Butter: Use salted or unsalted butter with a pinch of salt. Be sure the butter is softened for the best results.
- All-Purpose Flour: Stick with classic all-purpose flour for this recipe.
- Vanilla Extract: Pure vanilla extract provides the best flavor.
- Mini Chocolate Chips: Opt for mini chocolate chips as the regular-sized ones are too big for the crumbly texture of shortbread dough.
- Chocolate Melting Wafers: These melt easily and have a creamy texture, making them our favorite choice. You can find them in the same section as the chocolate chips. However, semi-sweet chocolate chips can be used if you prefer.
The Unique Technique
One of the fun parts of making this recipe is that you roll and shape the dough in a plastic bag! Begin by transferring the dough into a large resealable plastic bag, ensuring you remove as much air as possible before sealing it tightly. Lay the bag flat on a clean surface and press the dough into an even layer using your hands.
For a smoother, more uniform thickness, gently roll over the bag with a rolling pin, pressing out any uneven or crumbly spots. Once the dough is evenly flattened, refrigerate it for 1 to 2 hours to firm up. When ready, carefully cut away the bag to reveal your perfectly chilled dough slab, ready to be sliced into neat pieces and baked to golden perfection.
Tips for Cutting
Once your dough is rolled out and chilled, the key to precise cuts is a sharp knife or a bench scraper. Chilled dough is less sticky and holds its shape better during slicing. To create even squares or rectangles, use a ruler or straight edge as a guide.
If you’re feeling festive or want a more decorative look, cookie cutters are a fantastic optionโjust make sure to flour them lightly to prevent sticking. For softer-edged shapes, work quickly while the dough is slightly chilled but not too firm.
Dipping in Chocolate
Hold the cookies gently by one end and dip them halfway or diagonally into the chocolate. Let the excess drip off before placing them on parchment paper to set. If youโre feeling creative, drizzle a bit of chocolate over the undipped side or sprinkle on crushed nuts, coconut flakes, or edible glitter while the chocolate is still wet.
Variations and Add-Ins
For a nutty twist, try folding in finely chopped pecans, almonds, or hazelnuts instead of the mini chocolate chips, or do a mix of the two. Around the holidays, a sprinkle of crushed candy canes over the chocolate adds a festive touch. You can also sprinkle on crushed nuts, coconut flakes, or edible glitter while the chocolate is still wet. You can also do mixes of white chocolate and chocolate with contrasting drizzles.
Storage Instructions
Store leftovers in an airtight container at room temperature for up to 5 days.
To Freeze, arrange cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper to prevent sticking. Freeze for up to 3 months. To serve, thaw at room temperature.
More delicious cookie recipes…
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Nutella Stuffed Churro Cookies
1 hr 29 mins
Jeanne says
Can this recipe be made with Vegan salted butter? I want to send them to my Grandaughter for her birthday.
Worth a try! I don’t work with vegan substitutes very often so I have not tested that.
Just finished making these – best shortbread recipe ever! Made the dough last evening, baked them off this morning and just dipped them. Perfect!
Been sitting on this recipe for a couple years now. Made them for the first time this afternoon and they turned out great! The only change I made was adding a tiny bit of leftover fresh sweetened coconut, and it was ground small with the dark chocolate when I broke the larger pieces down. They are all packed away in the large freezer now for the ultimate late night snack. ๐ Thanks!
I tried this with white chocolate chip and OMG! They turned out delicious ?
Will it do just fine if refrigerated over night?
Yes, you’ll be fine.
Are the Ghirardelli melting wafers milk chocolate or dark chocolate? Iโm having trouble finding milk chocolate. Thanks!
Dark chocolate
Can I use cookie cutter for these?
Yes you can
Would it work to use mint extract instead of vanilla to the cookie and then a little to the chocolate dip?
Worth a try!
Could these be made with granulated sugar or only powdered sugar?
You can turn granulated sugar into powdered sugar by blending it in a food processor or blender for about 30 seconds.
How many cookies does it make
This recipe yields 16 to 20 cookies.