These Chocolate Dipped Butter Cookies are rich, buttery and so easy to make. Dipped in chocolate and topped with hazelnuts, these will bring a smile to your lover's face!
Old-fashion butter cookies are so buttery, tender, and rich and can be made ahead. The cookies can be made with a handful of ingredients and only require 15 minutes of oven time. All that's left is to dip these butter cookies in some melted dark chocolate and top with crushed nuts!
I'm a big fan of any cookie dipped in chocolate and since Valentine's Day is around the corner, I thought of making these heart-shaped Chocolate Dipped Butter Cookies. These will definitely bring a smile to your loved one's face!
Why this Recipe Works
These Chocolate Dipped Butter Cookies are:
- Full of rich buttery and chocolate flavor
- Made with only a few ingredients
- Super easy to make, requiring a few simple steps
- Can be easily cut into your favourite shape, making them ideal for any holiday (including Valentine's Day!)
- Can be made ahead and taste even better a day after they're made!
Ingredients for Chocolate Dipped Butter Cookies
These Butter Cookies require only 5 basic ingredients: unsalted butter, granulated sugar, all-purpose flour, vanilla extract, and salt. For the topping, you will need dark chocolate (or your favourite chocolate) and crushed nuts (I'm a big fan of hazelnuts).
Tips for the Best Chocolate Dipped Butter Cookies
- The dough has to be chilled for at least 2 hours before rolling out. Cold dough is easier to roll out and will hold its shape when baked.
- Roll out dough evenly to ¼" thickness. Use a rolling pin with thickness rings to ensure even thickness.
- You can obviously use your favourite cookie cutter or you can cut the dough into rectangles using a knife.
- When melting chocolate in the microwave, warm it at 30 second increments and stir using a fork after each warming increment. The chocolate will continue melting as you're stirring. Don't overheat the chocolate as it will form clumps and will become a mess.
- Make sure the cookies have completely cooled before dipping into melted chocolate. Once dipped in chocolate, transfer to a cooling rack until completely solidified.
- These cookies can be made using any chocolate and/or crushed nuts of your choice.
Making Ahead and Storing
These chocolate dipped butter cookies can be made ahead and stored in an airtight container at room temperature for 4-5 days. Make sure the chocolate has completely solidified before storing and keep away from heat.
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Chocolate Dipped Butter Cookies
Vanilla Butter Cookies
- 110 g unsalted butter softened (½ cup)
- 55 g granulated sugar (¼ cup + 1 tsp)
- 165 g all-purpose flour (approx. 1 ⅓ cup)
- ¼ tsp salt
- 1 tsp vanilla extract
Chocolate & Hazelnut Topping
- 100 g dark chocolate
- handful hazelnuts
- Cream butter using a stand mixer with the paddle attachment or a handheld mixer (around 1 minute). Add sugar and vanilla and mix until pale and fluffy (medium speed, around 2 minutes)
- Add sifted flour and salt in two additions, mixing between each addition until combined and dough is formed.
- Transfer dough to a floured surface, shape into a roll and place in plastic wrap. Alternatively, split the dough in two discs and place in plastic wrap. Chill until firm (approximately 2 hours).
- Preheat the oven to 325F (162°C) and line a large baking sheet with parchment paper.
- Remove dough from refrigerator and place on a lightly floured surface. Roll out dough to ¼" thickness and use a heart-shaped cookie cutter (or any cutter of choice) to cut out cookie dough.
- Place on baking sheet with parchment paper and bake in a preheated oven for 15-20 minutes until slightly golden at the edges. Transfer to a cooling rack to cool completely. Make sure the cookies have completely cooled down before proceeding to the next step.
Chocolate and Hazelnut Dip
- Chop dark chocolate into small pieces and place in a microwave-safe bowl. Warm in 30 second increments, stirring chocolate between each round until completely melted. In the meantime, coarsely crush hazelnuts.
- Dip each cookie half-way into melted chocolate, transfer to a cooling grid or parchment paper, and sprinkle chocolate-dipped side with crushed hazelnuts. Repeat for the rest of the batch. Make sure to add hazelnuts while the chocolate is still soft.
- Continue to cool cookies until chocolate has solidified, or chill in refrigerator for 20 minutes.