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Chocolate-Dipped Shortbread Cookies with Sea Salt

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Simple yet luxurious. The buttery, melt-in-your-mouth shortbread is dipped in rich dark chocolate and topped with a sprinkle of sea salt for that perfect sweet-salty balance.

Ingredients

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  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 cup semi-sweet or dark chocolate chips
  • Flaky sea salt (for sprinkling)

Instructions

  1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Mix in the vanilla extract until well incorporated.
  4. Gradually add the all-purpose flour and salt to the butter mixture, mixing until a smooth dough forms.
  5. If desired, you can chill the dough for about 30 minutes to make rolling easier.
  6. Roll the dough into balls or shape it into a log and slice it into rounds. Place the shaped cookies on the prepared baking sheet, spacing them about 1 inch apart.
  7. Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Once the cookies are cool, melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring until smooth.
  9. Dip half of each cooled cookie into the melted chocolate, allowing any excess to drip off. Place the dipped cookies back onto the parchment-lined baking sheet.
  10. While the chocolate is still melted, sprinkle a pinch of flaky sea salt on top of each cookie.
  11. Let the chocolate set completely at room temperature, or you can place the cookies in the refrigerator for quicker setting.

Keywords: Chocolate-dipped shortbread cookies, Shortbread cookie recipe, Christmas shortbread cookies

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