Chocolate‑Dipped Brown Sugar Shortbread
Buttery, tender shortbread cookies infused with brown sugar, dipped in rich dark chocolate and sprinkled with golden sugar crystals – an elegant, melt-in-your-mouth treat.
- Prep Time: 20 mins
- Cook Time: 18 mins
- Total Time: 38 mins + cooling
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 6 oz dark chocolate, chopped
- 2 tablespoons turbinado or demerara sugar (for garnish)
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, cream butter and brown sugar together until light and fluffy.
- Mix in vanilla extract. Add flour and salt, and stir until dough forms.
- Roll out dough to about 1/4-inch thick on a floured surface.
- Cut into rectangles using a cookie cutter or knife, and place on baking sheet.
- Bake for 15–18 minutes, or until edges are lightly golden. Cool completely.
- Melt chocolate in a double boiler or microwave in 20-second intervals.
- Dip one corner or half of each cookie into the melted chocolate.
- Place on parchment paper and immediately sprinkle with turbinado sugar.
- Let set at room temperature or refrigerate until chocolate is firm.
Notes
- Ensure butter is softened for easy creaming with sugar.
- Do not overbake – shortbread should remain tender with just golden edges.
- Use high-quality chocolate for best flavor and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 6g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
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