Buttery, melt-in-your-mouth shortbread cookies dipped in smooth chocolate. A classic, easy treat for holidays, gifting, or everyday snacking.

Scale

1 cup (226g) unsalted butter, softened

1/2 cup (100g) granulated sugar

1 tsp vanilla extract

2 cups (250g) all-purpose flour

1/4 tsp salt

8 oz (226g) semisweet or dark chocolate, chopped

1 tbsp vegetable oil

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1. Cream butter and sugar: Beat softened butter and sugar until smooth and creamy (about 2 minutes).

2. Add vanilla: Mix in vanilla extract.

3. Mix dry ingredients: Add flour and salt; mix just until a soft dough forms. (If crumbly, keep mixing gently—it will come together.)

4. Shape: Press dough into an 8×8-inch (20×20 cm) pan OR form into a log (about 2 inches thick).

5. Chill: Refrigerate 30 minutes (helps prevent spreading).

6. Bake: If using a pan, cut into bars/squares before or after baking. Bake at 325°F (165°C) for 18–22 minutes until edges are lightly golden.

7. Cool completely: Let cookies cool on the pan 10 minutes, then transfer to a rack until fully cool.

8. Melt chocolate: Melt chocolate with vegetable oil (microwave in 20–30 sec bursts, stirring, or use a double boiler) until smooth.

9. Dip: Dip half of each cooled cookie into chocolate. Let excess drip off.

10. Set: Place on parchment paper and let chocolate set at room temp, or chill 10–15 minutes to speed it up.

Chocolate choice: Dark chocolate tastes richer; semisweet is a classic crowd-pleaser.

For extra neat edges: Chill dough well and use a sharp knife to slice.

Decorate (optional): Add sprinkles, flaky salt, or crushed nuts before chocolate sets.

Storage: Airtight container at room temp up to 5 days; refrigerate up to 10 days.

Freezer tip: Freeze undipped shortbread up to 2 months; dip after thawing for best shine.