These delightful shortbread bites are dipped in chocolate for a perfect balance of buttery and sweet flavors.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Lining the baking sheet ensures the cookies won't stick and makes cleanup easier.
In a mixing bowl, cream the butter and sugar together until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the vanilla extract and mix until combined.
Pure vanilla extract provides the best flavor.
Gradually add the flour and mix until a dough forms.
Mix the flour in small increments to avoid overmixing.
Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
Use a cookie scoop for evenly sized cookies.
Flatten each ball slightly with the tines of a fork.
Dip the fork in flour to prevent sticking.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to avoid overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Cooling on the baking sheet helps the cookies set.
Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
Be careful not to overheat the chocolate to avoid burning.
Dip half of each cookie into the melted chocolate and place them back on the parchment paper to set.
Chill the cookies in the refrigerator to set the chocolate faster.
Once the chocolate is set, serve and enjoy your delightful cookies.
Arrange the cookies on a decorative plate for a beautiful presentation.
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