- VE
- LC
Sloane’s Table
March 16, 2026
Atsloanestable.com
These chocolate dipped brown butter shortbread cookies are tender, buttery, and the perfect balance of sweet & salty. They're a slice & bake shortbread, so they're super fun & easy make. Plus, the cookie dough can also be made into a great holiday gift!
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From the Cook
From the Cook
From the Cook
From the Cook
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Instructions
1
Start by making the brown butter. In a small saucepan, heat 283g of unsalted butter over medium heat for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.
2
Weigh out 227g (1 cup) of the brown butter in a large bowl. Place in the freezer for about 15 minutes until solid, yet soft.
3
Add the solid, yet soft brown butter to the bowl of a stand mixer fitted with a paddle attachment.
4
While mixing on low speed, add the sifted powdered sugar, vanilla, and salt.
5
Add in the flour, and mix until just combined.
6
Divide the dough between large sheets of parchment paper. Shape each into a log about 2” in diameter. Wrap the parchment paper around and roll the dough until it forms a smooth, even log. Tie up the ends, then chill in the fridge for at least one hour or up to a few days.
7
Meanwhile, preheat the oven to 325 degrees F and line two large baking sheets with parchment paper.
8
Remove the cookie dough from the parchment paper and slice ¼” thick cookies. Place all of the cookies on one baking sheet, then freeze for 15 minutes.
9
Place the frozen cookie dough on the baking sheet about 1” apart and bake for about 12 minutes or until barely golden on the edges.
10
Allow to cool completely on the baking sheet.
11
Meanwhile, add the chocolate to a medium bowl and place over a saucepan of simmering water. Stir frequently until completely melted and smooth.
12
Dip each shortbread cookie in the melted chocolate, top with flaky sea salt, and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Brown Butter Patience 🧈Cook butter over medium heat for 8-10 minutes, swirling occasionally until it turns golden brown with a nutty aroma—don't rush this step as it's the flavor foundation of the entire cookie.
- Chill Before Slicing ❄️Refrigerate the shortbread dough log for at least 2-3 hours (or freeze overnight) so it slices cleanly without crumbling and bakes into perfectly uniform, crispy-edged cookies.
- Chocolate Tempering Technique 🍫Melt chocolate at 90°F and dip cookies quickly, then set them on parchment to cool—this creates a thin, snappy chocolate shell rather than a thick, greasy coating.
- Sea Salt Placement Strategy 🧂Sprinkle flaky sea salt on the chocolate immediately after dipping while it's still wet, ensuring the salt crystals adhere and provide perfect sweet-salty contrast in every bite.
- Vanilla Paste Substitution Hack 🌟If using vanilla extract instead of paste, reduce the amount to ½ teaspoon to avoid excess moisture and use the same proportion of butter—paste adds flavor without adding liquid.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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