Ina Garten chocolate-dipped brown sugar shortbread, easy to batch and only 8 ingredients, swaps white sugar for brown to get a deeper, toffee-like flavor. She rolls the dough into small logs, bakes them golden, then dips the tops in milk chocolate and toasted pecans.
Mix the butter and brown sugar just until combined, because overworking the dough whips in air and makes the cookies cakey instead of crumbly. Let the chocolate set for 30 minutes before stacking, or it smears everywhere.
Source: Modern Comfort Food (2020)
Ina Garten Chocolate-Dipped Brown Sugar Shortbread
Course: DessertCuisine: AmericanDifficulty: Easy30
servings25
minutes20
minutes215
kcalButtery shortbread fingers made with brown sugar for a toffee-like depth, baked until golden around the edges, then coated halfway in melted milk chocolate and scattered with minced toasted pecans.
Ingredients
3/4 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 (3/4 stick) unsalted butter
1/2 cup toasted pecans, minced and lightly salted
Directions
- Preheat oven: Preheat the oven to 350 degrees. Arrange two racks evenly spaced in the oven.
- Cream butter and sugar: Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don’t whip a lot of air into it. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula.
- Add flour: 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 and mix just until the dough comes together.
- Shape and bake: Scoop out 1-ounce pieces of dough (about a tablespoon), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on the pans.
- Melt the chocolate: For the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted.
- Dip and finish: Drag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. While the chocolate is still warm, sprinkle on the pecans. Repeat with all the cookies. Set aside for at least 30 minutes for the chocolate to firm.
FAQs
Can I use dark chocolate instead of milk chocolate?
Dark chocolate works and gives a slightly bitter contrast to the sweet brown sugar cookie. Semisweet is the closest swap. The dipping method stays the same since both chocolates melt the same way with butter.
How long do these cookies stay fresh?
Store them in a single layer in an airtight container at room temperature for up to five days. The chocolate coating can soften if stacked while warm, so make sure it’s fully set first. They also freeze well for up to three months.
Can I make the dough ahead of time?
You can wrap the dough tightly and refrigerate it for up to three days. Let it sit at room temperature for about 15 minutes before shaping, since cold dough cracks when you roll it into logs.
Do I need a stand mixer for this recipe?
A handheld electric mixer works just as well for creaming the butter and sugar. You can even mix by hand with a wooden spoon if the butter is very soft. The key is mixing just until combined, not beating until fluffy.
What if my chocolate is too thick for dipping?
Add another tablespoon of butter to thin it out. Microwave in short 15-second bursts and stir between each one to avoid overheating. If the chocolate seizes up and gets grainy, a splash of vegetable oil can sometimes save it.
