Ina Garten’s Chocolate Dipped Shortbread is a classic buttery cookie with a crisp texture, made even more indulgent with a layer of smooth, rich chocolate. These cookies are simple to make yet elegant, perfect for tea time, holiday treats, or gifting.

What is Ina Garten Chocolate Dipped Shortbread?

Chocolate Dipped Shortbread is a tender, buttery cookie with a melt-in-your-mouth texture, enhanced by dipping one side in luscious melted chocolate. Ina Garten’s version stays true to the traditional Scottish shortbread, using high-quality butter and pure vanilla for maximum flavor.

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Reasons to Try Ina Garten Chocolate Dipped Shortbread

Rich and buttery texture: Perfectly crisp yet tender.
Simple ingredients: Made with just a few pantry staples.
Elegant and indulgent: A chocolate coating adds a touch of luxury.
Great for gifting: Perfect for holidays, parties, or afternoon tea.
Long shelf life: Stays fresh for several days when stored properly.

Ingredients Needed to Make Ina Garten Chocolate Dipped Shortbread

3/4 pound (1 1/2 cups) unsalted butter, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
12 ounces semisweet or bittersweet chocolate, finely chopped

Instructions to Prepare Ina Garten Chocolate Dipped Shortbread

Step 1: Preheat the Oven

Set the temperature: Preheat your oven to 350°F (175°C).
Prepare the baking sheet: Line a baking sheet with parchment paper.

Step 2: Make the Shortbread Dough

Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add vanilla: Mix in the vanilla extract.
Combine dry ingredients: Gradually add the flour and salt, mixing until the dough just comes together.

Step 3: Shape and Cut the Cookies

Roll out the dough: Lightly flour a surface and roll the dough to 1/2-inch thickness.
Cut into shapes: Use a sharp knife or cookie cutters to cut into rectangles, rounds, or desired shapes.
Place on the baking sheet: Arrange the cookies 1 inch apart.

Step 4: Bake the Shortbread

Bake until golden: Bake for 20–25 minutes, or until the edges are lightly golden.
Cool completely: Transfer cookies to a wire rack and let them cool before dipping in chocolate.

Step 5: Melt the Chocolate

Use a double boiler: Place the chopped chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth.
Microwave method: Alternatively, microwave in 30-second intervals, stirring after each, until melted.

Step 6: Dip the Shortbread

Coat in chocolate: Dip half of each cookie into the melted chocolate, letting the excess drip off.
Set on parchment: Place dipped cookies on parchment paper to set.

Step 7: Serve and Enjoy

Let the chocolate harden: Allow the cookies to sit at room temperature or refrigerate for 10–15 minutes until the chocolate is firm.
Enjoy or store: Serve fresh or store in an airtight container.

What Goes Well With Ina Garten Chocolate Dipped Shortbread

A hot cup of coffee or tea: A classic pairing.
Whipped cream or caramel drizzle: For extra indulgence.
Fresh berries: Strawberries or raspberries add a fruity contrast.
Crushed nuts: Sprinkle on top before the chocolate sets.
Ice cream: Serve alongside vanilla or chocolate ice cream.

Key Tips for Making Ina Garten Chocolate Dipped Shortbread

Use high-quality butter: Butter is the main ingredient, so choose a good-quality unsalted variety.
Don’t overwork the dough: Mix until just combined to keep the cookies tender.
Chill the dough if needed: If it becomes too soft, refrigerate for 15 minutes before rolling.
Melt chocolate gently: Avoid overheating to prevent the chocolate from seizing.
Let cookies cool completely: This helps the chocolate set properly.

Creative Variations of Ina Garten Chocolate Dipped Shortbread

White chocolate dip: Swap semisweet chocolate for white chocolate.
Espresso flavor: Add 1 teaspoon of instant espresso powder to the dough.
Nutty twist: Stir in finely chopped almonds, pecans, or hazelnuts.
Orange zest addition: Mix in 1 teaspoon of orange zest for a citrusy note.
Drizzled chocolate: Instead of dipping, drizzle melted chocolate over the cookies.

Storage Guidelines for Ina Garten Chocolate Dipped Shortbread

Store at room temperature: Keep in an airtight container for up to 5 days.
Refrigerate for longer storage: This can last up to 10 days in the fridge.
Freeze for later: Freeze for up to 3 months, separating layers with parchment paper.

FAQs

How do I keep shortbread cookies from spreading too much?

Chilling the dough for 15–30 minutes before rolling and cutting helps the cookies retain their shape while baking. Also, avoid overworking the dough to keep the butter from becoming too soft.

What is the best chocolate for dipping shortbread?

High-quality semisweet or bittersweet chocolate works best for dipping shortbread. If you prefer a sweeter taste, use milk chocolate, while dark chocolate adds a rich contrast to the buttery cookie.

Can I make shortbread without a mixer?

Yes, shortbread dough can be made by hand using a pastry cutter or a wooden spoon. Cream the butter and sugar until light and fluffy, then mix in the dry ingredients until just combined.

How do I store chocolate-dipped shortbread cookies?

Once the chocolate has fully set, store the cookies in an airtight container at room temperature for up to 5 days. To prevent sticking, place parchment paper between layers.

Wrapping Up

Ina Garten’s Chocolate Dipped Shortbread is a simple yet luxurious treat, offering a perfect balance of buttery crunch and smooth chocolate.