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Ina Garten Chocolate Dipped Shortbread

Ina Garten Chocolate Dipped Shortbread
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A sophisticated, buttery shortbread with a dense, tender crumb and a rich semi-sweet chocolate finish. These cookies offer a perfect balance of salt and sugar with a classic, professional snap.

Ingredients

Scale
  • 3/4 lb unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 tsp pure vanilla extract
  • 1 3/4 cups all-purpose flour, sifted
  • 1/4 tsp kosher salt
  • 3 oz semi-sweet chocolate, chopped
  • 1/2 tsp flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 350°F / 177°C and line a heavy-duty baking sheet with professional-grade parchment paper to prevent the high-fat dough from sticking.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the 3/4 lb of room-temperature unsalted butter and 1/2 cup of granulated sugar on medium-low speed until just combined. Do not over-incorporate air; for authentic shortbread, you want a dense texture rather than a light, cake-like consistency.
  3. Add the 1/2 teaspoon of vanilla extract to the butter mixture and mix on low until integrated. In a separate bowl, ensure your 1 3/4 cups of all-purpose flour and 1/4 teaspoon of kosher salt are sifted together to remove any clumps and ensure even distribution of the leavening-free base.
  4. With the mixer on the lowest setting, gradually add the flour mixture to the butter, mixing only until the dough starts to cling to the paddle and form a cohesive mass. Over-mixing at this stage will develop gluten, resulting in a tough cookie rather than a melt-in-your-mouth shortbread.
  5. Turn the dough out onto a surface lightly dusted with flour and shape into a flat disk. Wrap the disk tightly in plastic wrap and refrigerate for 30 minutes to allow the butter to solidify, which prevents the cookies from spreading excessively in the oven.
  6. Roll the chilled dough out to a uniform 1/2-inch thickness on a floured surface, using a rolling pin with thickness rings if available for perfect precision. Cut the dough into 2-by-3-inch rectangles using a sharp chef’s knife or a floured rectangular cutter, ensuring clean edges for a professional look.
  7. Place the cookies on the prepared baking sheet with at least 1 inch of space between them. Bake for 20 to 25 minutes, rotating the pan halfway through, until the edges are just barely beginning to turn a pale golden brown while the centers remain light.
  8. Remove from the oven and let the shortbread cool completely on the baking sheet for at least 30 minutes. The cookies are very fragile while warm due to the high butter content and need this time to set their internal structure.
  9. Prepare a double boiler by placing the 3 oz of chopped semi-sweet chocolate in a glass bowl over a pot of barely simmering water. Stir constantly with a silicone spatula until the chocolate is completely smooth and reaches approximately 110°F / 43°C, being careful not to let any steam enter the bowl which would cause the chocolate to seize.
  10. Dip each cooled cookie halfway into the melted chocolate at a 45-degree angle, allowing the excess to drip back into the bowl. Scrape the bottom of the cookie against the rim of the bowl to ensure a clean, flat base once set.
  11. Place the dipped cookies back onto the parchment paper and immediately sprinkle a tiny pinch of flaky sea salt over the wet chocolate. Allow the chocolate to firm up at room temperature for 1-2 hours before handling or serving.

Notes

Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. For long-term storage, these freeze exceptionally well for up to 3 months; thaw at room temperature for 1 hour before serving. Avoid reheating as it will melt the chocolate coating.

Nutrition

Keywords: shortbread, Ina Garten shortbread, chocolate dipped shortbread, buttery cookies, classic shortbread recipe, holiday baking, tea cookies, semi-sweet chocolate, dessert bars, salted shortbread

Find it online: https://inagartendishes.com/ina-garten-chocolate-dipped-shortbread/