Remember how you always wanted to eat the cookie dough? Well, now you can, along with crisp shortbread and creamy chocolate.
Watch the video here.
INGREDIENTS
1 cup (230g) of room temperature butter
1 cup (217g) of light brown sugar (packed)
1/3 cup (72g) of granulated sugar
1/2 teaspoon of salt
3 tablespoons of whole milk
2 teaspoons of vanilla extract
2 cups (280g) of all-purpose flour
1 cup (177g) of mini chocolate chips
16 Walker Shortbread Fingers
2 1/2 cups (450g) of chocolate for dipping
SUPPLIES
A baking sheet
A mixer
A spatula
A bowl
A couple of precision dipping tools
DIRECTIONS
Cutting thethe shortbread cookies in half.
Set your oven to 350 degrees F.
When it comes up to temp, spread the flour out on a baking sheet and bake it for 5 minutes.
Some folks will tell you that heating the flour is optional, but I always do it. Raw flour may contain pathogens that can make you quite ill, but the pesky critters are vulnerable to heat.
Add the butter and sugars to a mixing bowl and cream them together.
Add the salt, milk, and vanilla extract, then mix thoroughly.
Add about half of the heat-treated flour and mix until just combined.
Add additional flour as needed to get a slightly sticky dough. Don’t let it get too dry. We don’t want it falling off the cookie as we’re trying to dip it.
Fold in the mini chocolate chips.
Take some of the dough, layer it onto a cookie, then place it on a lined cutting board.
Repeat with the rest of the cookies.
Temper or melt the chocolate, then dip a dough-covered cookie into the chocolate, let the excess drain, and place it on a lined cutting board.
Repeat until all of the cookies are dipped, then leave them on the counter to set.
