Menu Enter a recipe name, ingredient, keyword...

Chocolate Dipped Chocolate Chip Shortbread Fingers

By

from Jo Yun
Holiday Baking favorite

Google Ads
Rate this recipe 4.4/5 (56 Votes)

Ingredients

  • Chocolate Chip Shortbread Fingers
  • 1 C. butter, at room temp
  • 2 C. flour
  • 1 C. semi sweet mini chocolate chips, divided (or 1/2 C. semi sweet and 1/2 C. milk chocolate)
  • 1/2 C. powdered sugar
  • 1 1/2 tsp. vanilla
  • Pinch of salt

Details

Preparation

Step 1

Line 2 baking sheets with parchment paper (or aluminum foil). Beat butter, salt, pwd sugar and vanilla until smooth and fluffy.
Add in flour 1 cup at a time until dough forms. Fold in ½ C. mini chocolate chips.
Preheat oven to 350. Cover and refrigerate dough for at least 20 minutes. Form dough into “fingers” using your hands-1/2 inch thick, length-2-3 inches works well.
If dough gets too soft, just put in frig to chill again. Place cookies on sheet ¼ inch apart. Bake 8-10 minutes (mine were closer to 10-12) or until bottoms become golden brown (mine never did get very brown).
Remove to wire rack to cool. While they are cooling, melt ½ C. chips (semi sweet or milk chocolate-your preference. I made some of each kind) in a small, heavy pot. Immediately dip one end of the cookie into the chocolate.
Let the cookies set, about 20 minutes. Store in an airtight container.

Review this recipe

Peanut Butter Chocolate Chip Shortbread Cookies Chocolate Chip Shortbread Cookies, GF