Introduction

These Chocolate Dipped Churro Shortbread Cookies combine buttery, cinnamon-spiced shortbread with a crunchy sugar coating and a rich dark chocolate dip. They’re a delightful treat perfect for sharing or enjoying with a cup of coffee or tea.

Rectangular shortbread cookies with a golden, crumbly texture are dipped halfway in dark chocolate, which has a smooth and glossy finish. The chocolate-dipped part is sprinkled lightly with coarse sugar crystals that add sparkle and texture. The cookies lie in a neat grid on a white wire rack placed over a white marbled surface. The arrangement shows every cookie at a slight diagonal angle, emphasizing the neat layering of the sugar-coated shortbread and rich dark chocolate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, room temperature (2 sticks)
1/2 cup granulated sugar
2 cups all-purpose flour
2 tsp ground cinnamon
1/4 tsp salt
1/2 cup raw or turbinado sugar
16 ounces dark or bittersweet chocolate, chopped

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In an electric mixer fitted with a paddle attachment, cream together the butter and granulated sugar until well combined.
Step 3: Add the flour, cinnamon, and salt to the butter mixture and mix until the dough comes together.
Step 4: Transfer the dough to a lightly floured surface and pat it into a flat disk. Cover and chill in the refrigerator for at least one hour.
Step 5: Remove the dough from the fridge and let it soften slightly. Roll it out on a floured surface to about 3/8 to 1/2 inch thickness.
Step 6: Cut the dough into rectangles about 3 inches by 1.5 inches, or your preferred size.
Step 7: Sprinkle the turbinado sugar over one half of each unbaked cookie on the diagonal, pressing it lightly into the dough. Reserve some sugar for later.
Step 8: Bake the cookies for about 12 minutes. They will look pale and soft but will firm up as they cool.
Step 9: Let the cookies cool on the pan for a few minutes, then transfer carefully to a wire rack. If needed, gently reshape any misshapen cookies while still warm.
Step 10: Line a baking sheet with parchment paper for the chocolate-dipped cookies to rest on.
Step 11: Melt the chopped chocolate in a double boiler or microwave in short 10-15 second bursts, stirring frequently until smooth.
Step 12: Tap off excess sugar from the cooled cookies. Dip the unsugared half of each cookie into the melted chocolate at an angle and place them on the lined baking sheet.
Step 13: Allow the chocolate to set slightly until tacky but not fully hardened, then sprinkle more raw sugar along the edge of the dipped portion. Gently press and tap off excess once the chocolate is fully hardened.

Tips & Variations

Use a deep and narrow container for melting chocolate to make dipping easier and cleaner.
If you prefer less chocolate, use a spoon to spread chocolate on the cookies instead of dipping.
Turbinado sugar adds a nice crunch and caramel flavor; feel free to substitute with coarse sugar.
Store unbaked dough wrapped tightly in the fridge for up to 2 days before rolling and cutting.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If the chocolate softens, refrigerate the cookies to firm it up before serving. Bring refrigerated cookies to room temperature for best flavor and texture before eating.

How to Serve

Several rectangular cookies are lined up neatly on a metal cooling rack placed over a white marbled surface. Each cookie has two clear layers: the top part is a golden-brown, sugar-coated baked dough with a grainy texture, and the bottom part is dipped in smooth, dark brown chocolate that covers about half of the cookie diagonally. The edge where the chocolate and cookie meet is decorated with a sprinkle of coarse sugar crystals, adding a sparkling effect. The cookies have sharp edges and a slightly rough surface on the sugar-coated side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate or even white chocolate. Keep in mind these may change the overall sweetness and texture slightly.

Do these cookies freeze well?

Yes, both baked cookies and unbaked dough can be frozen. Wrap dough tightly and freeze up to 3 months; thaw in the fridge before baking. Bake cookies first to freeze fully baked, then store in an airtight container.