These buttery melt-in-your-mouth shortbread cookies are loaded with mini chocolate chips and dipped in extra chocolate—because who wouldn’t want more chocolate? They’re so good that you’ll find yourself making them again and again.
If you’re serious about chocolate chips, give Rachel’s Perfect Chocolate Chip Cookies or our Chocolate Chip Scones a try!
Dipped in chocolate to add that extra special touch and chocolate crust.
A year-round cookie favorite you can serve anywhere from tea time and bake sales to holiday gifting.
The best part about this recipe (besides how easy and tasty it is) is that you can customize it to your liking. Toss in some nuts, dip them in colorful candy melts, drizzle white chocolate on top—the possibilities are endless! No matter what you choose, the result is always the same: a delicious cookie that’s perfect for a tea party, baby shower, brunch, or just as a sweet treat for yourself!
All-Purpose Flour: Stick with classic all-purpose flour for this recipe.
Vanilla Extract: Pure vanilla extract provides the best flavor.
Mini Chocolate Chips: Opt for mini chocolate chips as the regular-sized ones are too big for the crumbly texture of shortbread dough.
Chocolate Melting Wafers: These melt easily and have a creamy texture, making them our favorite choice. You can find them in the same section as the chocolate chips. However, semi-sweet chocolate chips can be used if you prefer.
One of the fun parts of making this recipe is that you roll and shape the dough in a plastic bag! Begin by transferring the dough into a large resealable plastic bag, ensuring you remove as much air as possible before sealing it tightly. Lay the bag flat on a clean surface and press the dough into an even layer using your hands.
For a smoother, more uniform thickness, gently roll over the bag with a rolling pin, pressing out any uneven or crumbly spots. Once the dough is evenly flattened, refrigerate it for 1 to 2 hours to firm up. When ready, carefully cut away the bag to reveal your perfectly chilled dough slab, ready to be sliced into neat pieces and baked to golden perfection.
Once your dough is rolled out and chilled, the key to precise cuts is a sharp knife or a bench scraper. Chilled dough is less sticky and holds its shape better during slicing. To create even squares or rectangles, use a ruler or straight edge as a guide.
If you’re feeling festive or want a more decorative look, cookie cutters are a fantastic option—just make sure to flour them lightly to prevent sticking. For softer-edged shapes, work quickly while the dough is slightly chilled but not too firm.
Hold the cookies gently by one end and dip them halfway or diagonally into the chocolate. Let the excess drip off before placing them on parchment paper to set. If you’re feeling creative, drizzle a bit of chocolate over the undipped side or sprinkle on crushed nuts, coconut flakes, or edible glitter while the chocolate is still wet.
For a nutty twist, try folding in finely chopped pecans, almonds, or hazelnuts instead of the mini chocolate chips, or do a mix of the two. Around the holidays, a sprinkle of crushed candy canes over the chocolate adds a festive touch. You can also sprinkle on crushed nuts, coconut flakes, or edible glitter while the chocolate is still wet. You can also do mixes of white chocolate and chocolate with contrasting drizzles.
Store leftovers in an airtight container at room temperature for up to 5 days.
To Freeze, arrange cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper to prevent sticking. Freeze for up to 3 months. To serve, thaw at room temperature.
