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Chocolate Dipped Brown Butter Shortbread Cookies
Chocolate Dipped Brown Butter Shortbread Cookies
Chocolate Dipped Brown Butter Shortbread Cookies
Chocolate Dipped Brown Butter Shortbread Cookies
Chocolate Dipped Brown Butter Shortbread Cookies
Chocolate Dipped Brown Butter Shortbread Cookies cover
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Chocolate Dipped Brown Butter Shortbread Cookies

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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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
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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
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Add the solid, yet soft brown butter to the bowl of a stand mixer fitted with a paddle attachment.
4
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While mixing on low speed, add the sifted powdered sugar, vanilla, and salt.
5
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Add in the flour, and mix until just combined.
6
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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
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Meanwhile, preheat the oven to 325 degrees F and line two large baking sheets with parchment paper.
8
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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
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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
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Allow to cool completely on the baking sheet.
11
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Meanwhile, add the chocolate to a medium bowl and place over a saucepan of simmering water. Stir frequently until completely melted and smooth.
12
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Dip each shortbread cookie in the melted chocolate, top with flaky sea salt, and enjoy!

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Tips & Tricks (5)

  • Brown Butter Perfection 🧈
    Cook butter over medium heat, swirling occasionally until it turns golden amber with a nutty aroma (about 8-10 minutes), then cool completely before mixing into dough to prevent spreading and ensure rich flavor development.
  • Chill for Clean Slices ❄️
    Wrap your shortbread log tightly and refrigerate for at least 4 hours or freeze up to 2 months; this firms the dough for uniform, clean slices without crumbling or deforming.
  • Dual Salt Strategy 🧂
    Use kosher salt mixed into the dough for balanced seasoning, then finish with flaky sea salt on top after baking to create textural contrast and amplify the sweet-salty profile.
  • Chocolate Dipping Technique 🍫
    Temper your semi-sweet chocolate or use it melted with a touch of coconut oil for a smooth, snappy coating that sets quickly; dip at a 45-degree angle and let excess drip off for an elegant finish.
  • Vanilla Paste Advantage 🌾
    Vanilla paste delivers superior flavor intensity compared to extract and won't affect dough hydration; knead it thoroughly into softened butter before adding dry ingredients for even distribution.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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