Chocolate Chip Shortbread Triangles
The rounded end of these buttery wedges of chocolate chip shortbread are dipped in chocolate.
3/4 cup (1 1/2 sticks) butter (not spread), room temperature, plus butter for greasing pans
1/2 cup plus 2 tablespoons granulated sugar
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 scant cup mini-size semi-sweet chocolate chips
5 ounces dark chocolate coating chocolate*
- Preheat oven to 350°F (175°C). Grease 2 (9-inch) pie pans with butter.
- In the large bowl of an electric mixer, beat butter, sugar and vanilla until fluffy.
- In a separate bowl, combine salt and flour. Stir until blended. Add to butter mixture and beat until blended, scraping down the sides of the bowl as needed.
- Stir in chocolate chips. Divide dough in half and place in prepared pie pans. Pat down, smoothing edges with fingertips. Using a small, sharp knife and a ruler, score dough in each pan into 8 wedges, cutting down halfway through the dough.
- Bake in preheated oven for 20 minutes or until lightly browned. Remove from oven and cool.
- Place coating chocolate in microwave-safe, glass measuring cup with a handle. Microwave for 1 minute on highest power. Stir vigorously. If it hasn't melted, microwave for 30 seconds and stir again. If it still hasn't melted, microwave 30 seconds and stir again.
- Using a sharp knife, cut into wedges, using the lines you previously cut as guidelines. Place wax paper on a baking sheet. Dip rounded end of each cookie into chocolate and place on wax paper for chocolate to harden.
Makes 16 wedges.
*Coating chocolate is sold in craft stores, cake- and candy-making shops and some supermarkets. Often it's formed into small discs. If necessary, thin melted coating chocolate with vegetable oil. Add 1 tablespoon and stir.