67 minutes
A delectable shortbread cookie with the richness of brown sugar, dipped in luscious milk chocolate and sprinkled with toasted pecans.
Unsalted Butter, room temperature
0 lb
Light brown sugar, lightly packed
cups
teaspoons
cups
teaspoons
Milk Chocolate Morsels
0 oz
Toasted pecans, minced and lightly salted
cups
1. Prepare for Baking
Preheat your oven to 350 degrees and arrange the racks for even baking.
2. Make the Dough
In a mixer, combine the room temperature butter and lightly packed light brown sugar on medium speed until just combined. Add the vanilla extract, mixing well.
3. Combine Dry Ingredients
Sift together all-purpose flour and kosher salt, then gradually add to the butter mixture on low speed until the dough comes together.
4. Shape and Bake
Divide dough into 1-ounce pieces and form into logs. Place on parchment-lined pans and bake for 15 to 17 minutes until lightly browned.
5. Melt Chocolate
Melt the milk chocolate morsels with 6 tablespoons of unsalted butter in a heatproof bowl in the microwave. Stir until smooth.
6. Dip and Decorate
Dip the cooled cookies into the melted chocolate and sprinkle with minced toasted pecans. Allow the chocolate to set for at least 30 minutes before serving.
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