Chocolate Dipped Shortbread Cookies
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These chocolate dipped shortbread cookies are buttery, crisp, and melt-in-your-mouth delicious—an elevated take on the classic shortbread inspired by Ted Lasso’s famous “biscuits.” Made with just a handful of ingredients, they’re dipped in rich chocolate and sprinkled with flaky sea salt for the perfect sweet-salty finish. These cookies make a thoughtful homemade gift or a cozy baking project for the holidays. Once you’ve made them, try more seasonal treats like chocolate shortbread cookies with pistachio crust or Linzer cookies.
Why You’ll Love This Recipe
- Simple and classic: Just six pantry ingredients create a bakery-quality cookie with a perfectly crumbly texture.
- Salty-sweet perfection: The combination of buttery shortbread, rich chocolate, and sea salt makes each bite irresistible.
- Great for gifting: These cookies look elegant packaged in boxes or tins—perfect for holidays or special occasions.
Swaps and Substitutions
- Butter: European butter gives the richest flavor, but any unsalted butter works. Avoid salted butter, which can throw off the balance.
- Chocolate: Substitute semi-sweet with dark, milk, or white chocolate—or use a mix for variety.
- Extracts: Swap vanilla for almond, peppermint, or orange extract for a fun twist.
- Toppings: Try crushed nuts, shredded coconut, or edible glitter instead of sea salt for a festive touch.
- Gluten-free: Use a 1:1 gluten-free baking blend to make these cookies gluten-free without changing texture.
Variations on This Recipe
As long as the ratio of butter and flour remains equal you can add other flavors to the shortbread.
- Swap the vanilla extract for another extract of choice. Try using almond extract.
- Add 1 teaspoon of grated lemon or orange zest to the dough for a citrusy variation.
- Add 1 teaspoon chopped fresh herbs like thyme or lavender to the dough.
- Swap the semi-sweet chocolate with dark chocolate or white chocolate (or a combination).
- Rather than dipping the shortbread cookies in the chocolate, drizzle it over the top.
- Top the chocolate with chopped nuts like pistachio, walnut or almonds.
What’s the Difference Between Sugar Cookies and Shortbread?
Sugar cookies are lighter and are made with eggs and a leavening agent like baking powder while shortbread cookies are denser and are only made with butter and sugar. The dough of sugar cookies is more thoroughly combined while shortbread is quickly mixed. It’s important not to over-mix the shortbread dough or the butter will begin to melt and the dough will become greasy and gummy.
Why Melt Chocolate Using the Double Boiler Method?
While you can melt chocolate in 30 second intervals in the microwave, I prefer using the double boiler method because it allows for more control when melting the chocolate. Water is brought to a simmer in a saucepan and a heatproof bowl is set over the top with the chocolate. The steam from the water slowly melts the chocolate.
Why Refrigerate the Dough?
Because the butter softens as it blends into the dough it’s important to refrigerate the dough so the butter has time to firm up again. This keeps the cookies from spreading when you bake them and gives them that crumbly texture.
Pro Tip
Use a double boiler to melt your chocolate slowly and evenly. This method prevents scorching and ensures a silky, glossy finish that sets beautifully once cooled.
Key Ingredients in This Recipe
- Butter – I always use high quality unsalted butter, that way the level of salt added can be adjusted according to personal preference. Look for European butter because it has a slightly higher fat content which makes for even more crumbly and delicious cookies.
- Flour – The crucial part of shortbread cookies is using the appropriate ratio of fat (butter) to flour.
- Sea salt – While I use kosher salt in the cookies, they are finished with a bit of sea salt for garnish. Coarse sea salt has a crunchy pyramid shape making it a wonderful finishing salt. I particularly like Maldon or Jacobson brand salts.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Chocolate Dipped Shortbread Cookies (Step-by-Step)
Heat oven to 350ºF (180ºC). In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, flour, sugar, vanilla and kosher salt until the crumbs form and the mixture just comes together, about 1 minute. The dough will be very crumbly.
Step 2: Shape the dough and chill.
Turn out onto a workspace lined with a piece of plastic wrap. Gather dough into a 3½” x 1⅕” rectangle and wrap, pressing to hold together. Cover in the plastic wrap and refrigerate until firm, about 1 hour.
Cut the shortbread into ½” slices and arrange on a parchment paper-lined baking sheet about 1” apart.
Step 4: Bake shortbread.
Use a fork and poke holes in the shortbread in an even pattern. Bake the shortbread until lightly golden brown on top, about 20 minutes. Let cool.
Use a fork and poke holes in the shortbread in an even pattern. Bake the shortbread until lightly golden brown on top, about 20 minutes. Let cool. Step 5: Melt chocolate.
Melt chocolate using the double boiler method. Bring a medium saucepan of water to a simmer over medium-high heat. Set a heatproof bowl over the top and add the chocolate. Stir constantly with a rubber spatula until the chocolate melts.
How to Serve Chocolate Dipped Shortbread Cookies
- Serve with afternoon tea or coffee for an elegant treat.
- Package in pink boxes or tins for holiday gifting (a Ted Lasso nod!).
- Crumble over ice cream or mousse for a crunchy, buttery topping.
- Pair with sparkling wine or hot cocoa for a cozy dessert spread.
How to Store Chocolate Dipped Shortbread Cookies
- Room temperature: Store cooled cookies in an airtight container for up to 1 week.
- Refrigerate: Keep in the fridge for up to 2 weeks; let come to room temp before serving.
- Freeze: Freeze baked cookies (without chocolate) for up to 3 months. Dip in chocolate after thawing for best results.
- Chocolate setting: Allow the chocolate to fully harden before stacking to prevent smudging.
FAQ – Frequently Asked Questions
Yes! The dough can be refrigerated for up to 3 days before baking or frozen for up to 3 months. Let it soften slightly before slicing.
Shortbread dough should be crumbly—press it together firmly before chilling. If it’s too dry, add 1–2 teaspoons of softened butter.
Yes, but do it in 15–20 second intervals, stirring between each to avoid overheating or burning the chocolate.
Use high-quality bars or couverture chocolate (not chips) for the smoothest texture and shine.
Trim the edges before baking for uniform rectangles, dip each cookie halfway, and let them set on parchment for crisp, clean lines.
Other Recipes to Try
If you enjoy this chocolate dipped shortbread recipe, I recommend checking out these:
Chocolate Dipped Shortbread Cookies
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Ingredients:
- 1 cup unsalted butter, at room temperature
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 8 ounces semi-sweet chocolate, roughly chopped
- 1 teaspoon flakey sea salt
Instructions:
- Heat oven to 350ºF (180ºC).
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, flour, sugar, vanilla and kosher salt until the crumbs form and the mixture just comes together, about 1 minute. The dough will be very crumbly.
- Turn out onto a workspace lined with a piece of plastic wrap. Gather dough into a 3½” x 1⅕” rectangle and wrap, pressing to hold together. Cover in the plastic wrap and refrigerate until firm, about 1 hour.
- Cut the shortbread into ½” slices and arrange on a parchment paper-lined baking sheet about 1” apart.
- Use a fork and poke holes in the shortbread in an even pattern. Bake the shortbread until lightly golden brown on top, about 20 minutes. Let cool.
- Melt chocolate using the double boiler method. Bring a medium saucepan of water to a simmer over medium-high heat. Set a heatproof bowl over the top and add the chocolate. Stir constantly with a rubber spatula until the chocolate melts.
- Dip half the shortbread into the chocolate and set on a parchment paper-lined baking sheet. Sprinkle with flakey sea salt and allow to dry completely, about.1 hour.
Notes:
Nutrition:
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