This is shortbread finished, not flavored. A thin chocolate shell sets cleanly over crisp, pale shortbread, adding shine and snap without softening the cookie. The base is your 3-Ingredient Shortbread Cookies—baked and fully cooled—then dipped with control.

Quick Summary

Chocolate dipped shortbread uses fully baked 3-ingredient shortbread as the base, then applies a carefully melted chocolate coating with controlled viscosity for a thin, even set and crisp snap.

Close-up of chocolate dipped shortbread cookies showing buttery crumb texture and glossy dark chocolate coating

Why This Works

Powdered-sugar shortbread holds its shape and stays dry at the surface, which lets chocolate adhere without soaking in.

Keeping the chocolate fluid—but not hot—creates a thin coating that sheds excess quickly.

Dipping at the right temperature sequence (cool cookie, warm chocolate, moderate room) produces a smooth set with shine instead of streaks.

Ingredients & Substitutions

3-Ingredient Shortbread Cookies: use baked, fully cooled cookies (linked recipe).

Baking chocolate: choose chocolate in bar form for reliable melt and flow; a 60–70% cocoa range balances firmness and snap.

Neutral oil: a small amount can be used only if the chocolate is too thick after melting; it should flow, not pour.

Essential Equipment

Heatproof bowl
Baking sheet
Parchment paper

How to Make Chocolate Dipped Shortbread

Bake & Cool the Shortbread

Prepare the shortbread using the linked 3-ingredient recipe.
Let cookies cool completely until the surface is dry and the centers are firm.

Pro Tip

Cookies should feel cool to the touch. Warm cookies will dull the chocolate and cause uneven set.

Melt the Chocolate

Chop chocolate finely.
Melt gently over low heat or in short microwave bursts, stirring often, until smooth and fluid.

Pro Tip

Test viscosity by lifting the spoon—chocolate should fall in a thin ribbon that disappears back into the bowl within 2–3 seconds.

Dip & Set

Dip each cookie to the same depth.
Lift and pause briefly to let excess drip back.
Set on parchment with space between cookies.

Pro Tip

Let set at room temperature for the best shine. Chill only if the room is warm, and remove as soon as the chocolate is firm.

Overhead view of 12 chocolate dipped shortbread cookies on a white plate, buttery rectangular cookies with smooth dark chocolate coating

Storage & Freezing

To Store:
Store in a single layer or with parchment between layers in an airtight container at cool room temperature for up to 5 days. Avoid humidity.

To Freeze Baked:
Freeze fully set cookies in airtight containers for up to 1 month; thaw uncovered to prevent condensation.

FAQ

Why is my chocolate coating thick?
The chocolate wasn’t melted enough or wasn’t chopped finely. Rewarm gently and retest flow.
Why did the chocolate set dull?
Chocolate or cookies were too warm, or the setting environment was humid.
Should cookies be cold before dipping?
Cool, not cold. Refrigerator-cold cookies can cause rapid set and streaking.
Why is chocolate pooling at the base?
Excess wasn’t allowed to drip off. Pause briefly after dipping, then place down.
How long does dipped shortbread stay crisp?
Up to 5 days when stored airtight in a cool, dry space.