Chocolate Chip Shortbread Cookies Tipped in Chocolate

by Amy Stafford on June 10, 2012

These cookies are so simple to make, with limited ingredients, time and easy clean-up.  They look so elegant and are quite addictive!
  • 2 sticks of butter, room temperature
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • Pinch of salt
  • 1/2 teaspoon of vanilla
  • 2 cups all-purpose flour
  • 3/4 cup chocolate chips
  • 2 cup of bittersweet 60% chocolate chips

Preheat oven to 325 degrees.  Spray a 13 x 9 baking pan with baking spray.

Using an electric mixer, beat butter, sugars and salt for about 1 minute. Beat in vanilla.

Reduce speed and add flour in 3 additions, beating just until blended. Stir in 3/4 cup chocolate chips.

Transfer dough to an ungreased 13-by-9-inch baking pan. Press dough evenly on bottom of pan with your fingers.

Bake until golden brown, about 35 minutes; do not underbake. Let cool for 5 minutes.  Transfer cookies onto parchment paper and cut into triangles or rectangles.

Melt bittersweet chips in glass bowl in microwave for 2 minutes.  Taking halfway out to stir.

Dip ends of cookies in melted chocolate and cool on parchment paper

Chocolate Chip Shortbread Cookies Tipped in Chocolate
 
Author:
Serves: 18-20
Prep time:
Cook time:
Total time:

 
Ingredients
  • 2 sticks of butter, room temperature
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • Pinch of salt
  • ½ teaspoon of vanilla
  • 2 cups all-purpose flour
  • ¾ cup chocolate chips
  • 2 cup of bittersweet 60% chocolate chips
Instructions
  1. Preheat oven to 325 degrees. Spray a 13 x 9 baking pan with baking spray.
  2. Using an electric mixer, beat butter, sugars and salt for about 1 minute. Beat in vanilla.
  3. Reduce speed and add flour in 3 additions, beating just until blended. Stir in ¾ cup chocolate chips.
  4. Transfer dough to an ungreased 13-by-9-inch baking pan. Press dough evenly on bottom of pan with your fingers.
  5. Bake until golden brown, about 35 minutes; do not underbake. Let cool for 5 minutes. Transfer cookies onto parchment paper and cut into triangles or rectangles.
  6. Melt bittersweet chips in glass bowl in microwave for 2 minutes. Taking halfway out to stir.
  7. Dip ends of cookies in melted chocolate and cool on parchment paper
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You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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{ 6 comments… read them below or add one }

alotonyourplate June 10, 2012 at 9:04 am

WOW!! these look unbelievable, good job :)

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Deborah DeLong June 10, 2012 at 9:51 am

These look fantastic! I will definitely make some. Thanks for sharing!!

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Mama's Gotta Bake June 10, 2012 at 12:39 pm

Chocolate and shortbread, a perfect combination!

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AmySue June 10, 2012 at 3:57 pm

Yes, but really chocolate and almost anything works! ;)

Reply

alotonyourplate June 18, 2012 at 7:21 am

Just wanted to let you know I announced the winner of the “A Lot On Your Plate First Ever Bake-off” this AM & you’re it!! Your recipe is so easy and came out amazing!!!! Your recipe is featured on todays post with a link to your site. I just need you to go to “Contact Me” on my page and send me your full name and address for the prize!! Congrats againa nd thanks for participating!!! – Jessica

http://alotonyourplate.wordpress.com/2012/06/18/and-the-1st-ever-a-lot-on-your-plates-use-what-youve-got-bake-off-winner-is-guest-post/

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AmySue June 18, 2012 at 7:32 am

WOW! How exciting. Thank you!

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