Chocolate Dipped Brown Butter Shortbread Cookies
These chocolate dipped shortbread cookies are a slice & bake cookie, and made with brown butter, giving them a delicious caramelized flavor.
Equipment
Ingredients
- 227 g (1 cup) solid, soft brown butter, start with 283g/1 cup + 4 tablespoon unsalted butter
- 113 g (1 cup) powdered sugar, sifted
- 1 teaspoon vanilla paste or extract
- ½ teaspoon kosher salt
- 240 g (2 cups) all purpose flour
- 113 g (4 oz) milk or semi-sweet chocolate
- Flaky sea salt, for sprinkling
Instructions
- Start by making the brown butter. In a small saucepan, heat 283g (1 cup + 4 tbsp) of unsalted butter over medium heat for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.
- Weigh out 227g (1 cup) of the brown butter in a large bowl. Place in the freezer for about 15 minutes until solid, yet soft.
- Add the solid, yet soft brown butter to the bowl of a stand mixer fitted with a paddle attachment.
- While mixing on low speed, add the sifted powdered sugar, vanilla, and salt.
- Add in the flour, and mix until just combined.
- Divide the dough between large sheets of parchment paper. Shape each into a log about 2” in diameter. Wrap the parchment paper around and roll the dough until it forms a smooth, even log. Tie up the ends, then chill in the fridge for at least one hour or up to a few days.
- Meanwhile, preheat the oven to 325 degrees F and line two large baking sheets with parchment paper.
- Remove the cookie dough from the parchment paper and slice ¼” thick cookies. Place all of the cookies on one baking sheet, then freeze for 15 minutes.
- Place the frozen cookie dough on the baking sheet about 1” apart and bake for about 12 minutes or until barely golden on the edges.
- Allow to cool completely on the baking sheet.
- Meanwhile, add the chocolate to a medium bowl and place over a saucepan of simmering water. Stir frequently until completely melted and smooth.
- Dip each shortbread cookie in the melted chocolate, top with flaky sea salt, and enjoy!
Notes
- Start with 283g of unsalted butter. You'll need a few extra tablespoons of butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter.
- Freeze the liquid brown butter. Be sure to bring your brown butter back to a solid, yet soft state by placing in the freezer for about 15 minutes.
- Don't over-mix the dough! Once the flour is added to the dough mix on low speed or by hand with a rubber spatula until just combined. Over-mixing can lead to tough shortbread, and these are meant to be tender, melt-in-your-mouth cookies!
- Chill the dough for at least one hour. Be sure to chill the shaped dough logs for at least one hour to firm up before slicing & baking.
- Freeze sliced cookie dough. Freezing the sliced cookie dough adds one extra layer of assurance that cookies won't spread too much in the oven.
- Use a round cookie cutter to re-shape the cookies. If your cookies do spread a little bit in the oven, don't worry! Just use a small round cookie cutter to scoot the edges in right after they come out of the oven.
Nutrition Facts
Serving: 1cookie | Calories: 101kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 76mg | Potassium: 18mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 162IU | Calcium: 3mg | Iron: 0.4mg
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