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Decadent Chocolate-Dipped Shortbread Hearts

chocolate-dipped shortbread hearts - featured image
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A simple and indulgent recipe combining buttery shortbread hearts dipped in rich bittersweet and milk chocolate, perfect for Valentine’s Day treats or any special occasion.

Ingredients

Scale
  • 1 cup (227 grams) unsalted butter, softened
  • 3/4 cup (90 grams) powdered sugar
  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 6 oz (170 grams) bittersweet chocolate
  • 2 oz (57 grams) milk chocolate (optional)
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat 1 cup softened unsalted butter with 3/4 cup powdered sugar until light and fluffy, about 3-4 minutes.
  2. Add vanilla and salt: Mix in 1 teaspoon vanilla extract and 1/4 teaspoon salt until combined.
  3. Incorporate flour: Gradually add 2 cups all-purpose flour, mixing on low speed or folding with a spatula until the dough just comes together. It will be soft but not sticky.
  4. Chill the dough: Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
  5. Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
  6. Roll and cut: On a lightly floured surface, roll the dough to about 1/4 inch thickness. Use a heart-shaped cookie cutter to cut out shapes and place them about 1 inch apart on the baking sheet.
  7. Bake for 18-22 minutes, until the edges are just starting to turn golden but the cookies remain pale and firm to the touch.
  8. Cool the cookies completely on a wire rack before dipping.
  9. Melt chocolate: Using a double boiler or microwave, melt 6 oz bittersweet chocolate slowly, stirring often. For a sweeter finish, melt 2 oz milk chocolate and swirl with the bittersweet.
  10. Dip the cookies: Hold each shortbread heart by the edge and dip halfway into the melted chocolate. Let excess drip off and place on parchment paper.
  11. Sprinkle flaky sea salt on top while the chocolate is still wet.
  12. Allow the chocolate to firm up at room temperature or chill briefly in the fridge for 10-15 minutes.

Notes

Chilling the dough is essential to prevent spreading. Use good quality chocolate for best flavor and texture. If dough is too soft after chilling, rest longer or freeze for 10 minutes. Adding a teaspoon of coconut oil when melting chocolate can give a glossy finish. Dough can be refrigerated up to 3 days before baking. Store cookies in an airtight container at room temperature for up to 5 days or freeze uncoated cookies for up to 3 months.

Nutrition

Keywords: shortbread, chocolate dipped, Valentine's Day, cookies, homemade, easy dessert, buttery, heart-shaped

Find it online: https://lunafeast.com/decadent-chocolate-dipped-shortbread-hearts-easy-homemade-recipe-for-valentines-day-treats/