Ina Garten’s Chocolate-Dipped Brown Sugar Shortbread is made with unsalted butter, light brown sugar, pure vanilla extract, all-purpose flour, kosher salt, milk chocolate morsels, toasted pecans, and more. This delicious shortbread recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 24 people.
This Chocolate-dipped Brown Sugar Shortbread Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- ¾ pound (3 sticks) unsalted butter, at room temperature
- 1 cup light brown sugar, lightly packed
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
For The Chocolate Coating:
- 1 cup milk chocolate morsels, such as Hershey’s (6 ounces)
- 6 tablespoons (¾ stick) unsalted butter
- ½ cup toasted pecans, minced and lightly salted
How To Make Chocolate-dipped Brown Sugar Shortbread?
- Preheat the oven: Preheat your oven to 180°C (350°F) and arrange two racks evenly spaced in the oven.
- Mix the butter and sugar: In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and brown sugar on medium speed until just combined. Avoid whipping too much air into the mixture. Add the vanilla and scrape down the bowl with a spatula.
- Add the dry ingredients: In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture. Mix just until the dough comes together.
- Shape the dough: Scoop out 1-ounce (30 g) pieces of dough (about a tablespoon). Roll each piece into a ball, then shape it into a log approximately 6 cm (2½ inches) long. Place the logs 5 cm (2 inches) apart on two baking trays lined with parchment paper.
- Bake the shortbread: Bake the cookies for 15-17 minutes, until they start to brown around the edges and spring back when lightly touched. Set the trays aside and allow the cookies to cool completely on the baking sheets.
- Prepare the chocolate coating: In a heatproof bowl, microwave the chocolate morsels and butter on high for 30 seconds. Stir the mixture vigorously and continue microwaving in 30-second increments until the chocolate is fully melted.
- Dip the cookies: Dip half of the rounded top of each cookie into the melted chocolate, then place them chocolate-side-up on parchment paper. While the chocolate is still warm, sprinkle the tops with the minced pecans.
- Let the chocolate set: Leave the cookies for at least 30 minutes to allow the chocolate to firm up before serving.
Recipe Tips:
- Use butter at room temperature : Make sure the butter is soft, not melted. This helps the dough mix better and makes the cookies crumbly.
- Don’t mix the dough too much : Stop mixing as soon as the dough forms. Mixing too much will make the cookies hard.
- Chill sticky dough : If the dough is too sticky to shape, put it in the fridge for 15-20 minutes. It will be easier to handle.
- Microwave chocolate in small bursts : Heat the chocolate for 30 seconds at a time and stir to avoid burning it. This makes a smooth chocolate coating.
- Let cookies cool before dipping : Make sure the cookies are fully cool before dipping them in chocolate. Warm cookies will make the chocolate too runny.
How To Store Leftovers?
- Refrigerate: First, let the leftover Chocolate-Dipped Brown Sugar Shortbread cool to room temperature. Then, store the cookies in an airtight container and refrigerate for up to 1 week.
- Freeze: After cooling the cookies completely, place them in an airtight container or freezer-safe bag and freeze for up to 3 months. To serve, thaw the cookies at room temperature.
Nutrition Facts
Serving Size: 1 cookie (about 30g)
- Calories: 140
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 15mg
- Sodium: 30mg
- Potassium: 50mg
- Total Carbohydrate: 16g
- Dietary Fiber: 1g
- Sugars: 7g
- Protein: 2g
Try More Ina Garten Recipe:
- Ina Garten Tuscan Baked Apples
- Ina Garten White Chocolate Toffee
- Ina Garten Coffee Chocolate Chip Ice Cream Sandwiches
- Ina Garten Giant Crinkled Chocolate Chip Cookies
- Ina Garten Banana Rum Trifle
Ina Garten Chocolate-dipped Brown Sugar Shortbread
Description
Ina Garten’s Chocolate-Dipped Brown Sugar Shortbread is made with unsalted butter, light brown sugar, pure vanilla extract, all-purpose flour, kosher salt, milk chocolate morsels, toasted pecans, and more. This delicious shortbread recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 24 people.
Ingredients
For The Chocolate Coating:
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) and arrange two racks evenly spaced in the oven.
- Mix the butter and sugar: In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and brown sugar on medium speed until just combined. Avoid whipping too much air into the mixture. Add the vanilla and scrape down the bowl with a spatula.
- Add the dry ingredients: In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture. Mix just until the dough comes together.
- Shape the dough: Scoop out 1-ounce (30 g) pieces of dough (about a tablespoon). Roll each piece into a ball, then shape it into a log approximately 6 cm (2½ inches) long. Place the logs 5 cm (2 inches) apart on two baking trays lined with parchment paper.
- Bake the shortbread: Bake the cookies for 15-17 minutes, until they start to brown around the edges and spring back when lightly touched. Set the trays aside and allow the cookies to cool completely on the baking sheets.
- Prepare the chocolate coating: In a heatproof bowl, microwave the chocolate morsels and butter on high for 30 seconds. Stir the mixture vigorously and continue microwaving in 30-second increments until the chocolate is fully melted.
- Dip the cookies: Dip half of the rounded top of each cookie into the melted chocolate, then place them chocolate-side-up on parchment paper. While the chocolate is still warm, sprinkle the tops with the minced pecans.
- Let the chocolate set: Leave the cookies for at least 30 minutes to allow the chocolate to firm up before serving.
Notes
- Use butter at room temperature : Make sure the butter is soft, not melted. This helps the dough mix better and makes the cookies crumbly.
- Don’t mix the dough too much : Stop mixing as soon as the dough forms. Mixing too much will make the cookies hard.
- Chill sticky dough : If the dough is too sticky to shape, put it in the fridge for 15-20 minutes. It will be easier to handle.
- Microwave chocolate in small bursts : Heat the chocolate for 30 seconds at a time and stir to avoid burning it. This makes a smooth chocolate coating.
- Let cookies cool before dipping : Make sure the cookies are fully cool before dipping them in chocolate. Warm cookies will make the chocolate too runny.
Ina Garten Chocolate-dipped Brown Sugar Shortbread