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Chocolate-dipped Brown Sugar Shortbread

Chocolate-dipped Brown Sugar Shortbread - recipe card
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A rich, buttery shortbread with deep molasses notes from dark brown sugar, dipped in tempered dark chocolate for a crisp, professional finish. The crumb is tender and sandy, melting on the tongue before giving way to a snappy chocolate shell.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter, softened to room temperature (65-68°F / 18-20°C)
  • 1/4 cup (53g) packed dark brown sugar
  • 3/4 cup (95g) all-purpose flour
  • 1/4 teaspoon kosher salt
  • 3 ounces (85g) dark chocolate (60-70% cacao), finely chopped
  • 1 teaspoon coconut oil or vegetable shortening (optional, for thinning chocolate)

Instructions

  1. Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and dark brown sugar on medium-low speed until just combined, about 30 seconds. Stop and scrape the bowl. Do not over-cream; you want a dense, short texture, not a light one.
  2. In a small bowl, whisk together the all-purpose flour and kosher salt. With the mixer on low speed, add the flour mixture to the butter-sugar mixture in three additions, mixing until just combined after each. After the last addition, increase speed to medium for 5 seconds just until a dough forms — it should look like coarse sand that holds together when pressed.
  3. Turn the dough out onto a lightly floured work surface. Gently gather it into a ball, then flatten into a 4-inch disc. Wrap tightly in plastic wrap and refrigerate for at least 45 minutes (up to 3 days). Chilling solidifies the butter, preventing spread and producing a tender, not greasy, crumb.
  4. Place the chilled disc between two sheets of parchment paper. Roll to an even 1/4-inch (6mm) thickness. If the dough cracks at the edges, let it rest at room temperature for 2 minutes to warm slightly. Slide the parchment onto a baking sheet and refrigerate the rolled dough for 10 minutes — this makes cutting clean shapes easier.
  5. Using a sharp 2-inch fluted or plain round cutter, stamp out as many cookies as possible, cutting straight down without twisting. Transfer the cookies to the prepared baking sheet, spacing them 1 inch apart. Gather the scraps into a ball, re-roll, chill 10 minutes, and cut remaining cookies. You should have 12 to 14 cookies.
  6. Bake on the center rack for 16 to 18 minutes, rotating the sheet halfway through. The shortbread is ready when the edges are just set and the tops are pale golden with no browning on the bottom. A light crackle on the surface is fine. Remove from the oven and let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
  7. While the cookies cool, temper the chocolate: Place the finely chopped dark chocolate in a microwave-safe bowl. Microwave in 15-second bursts at 50% power, stirring vigorously after each, until about two-thirds of the chocolate is melted (around 110°F / 43°C). Remove from microwave and stir continuously until the remaining chocolate melts and the temperature drops to 88-90°F (31-32°C). If using, stir in coconut oil or shortening to thin the chocolate slightly for a smoother dip.
  8. Line a baking sheet with parchment paper. Holding each cookie by one corner, dip the opposite half into the tempered chocolate, letting excess drip off for a few seconds. Scrape the bottom edge lightly against the bowl rim to remove extra chocolate, then place on the parchment. Repeat with all cookies.
  9. Refrigerate the dipped cookies for 10 minutes to set the chocolate completely. For the best texture, let the cookies stand at room temperature for 5 minutes before serving — this softens the chocolate slightly so it snaps cleanly without shattering.
  10. If desired, while the chocolate is still wet, sprinkle with flaky sea salt or a tiny pinch of smoked paprika for contrast. Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days (bring to room temp 10 minutes before serving).

Notes

Storage: Store in an airtight container at room temperature (65-70°F) for up to 3 days. For longer storage, refrigerate in a sealed container for up to 5 days; bring to room temperature 10 minutes before serving. Freezing: Freeze undipped cookies in a single layer in an airtight container for up to 3 months. Dip after thawing. Chocolate tempering tip: If you don’t have a thermometer, use the ‘seed method’ — melt 2/3 of the chocolate, then stir in the remaining 1/3 finely chopped until smooth. This reliably tempers without a thermometer for small batches.

Nutrition

Keywords: chocolate dipped shortbread, brown sugar shortbread, Ina Garten style shortbread, easy shortbread cookies, holiday cookies, buttery cookies, dark chocolate dessert, baking, shortbread recipe, homemade cookies

Find it online: https://inagartendishes.com/chocolate-dipped-brown-sugar-shortbread/