Butterscotch shortbread dipped in chocolate. Do I even need to say anything else? You. Want. These. In. Your. Mouth.
slightly adapted from: People Magazine (December 14, 2015)
makes: One 8-x-8 pan- 32 cookies
2 sticks unsalted butter, softened
3/4 cup dark brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1/2 cup butterscotch chips
4 ounces dark chocolate, roughly chopped (if you would like to dip the cookie halfway, use 8 ounces)
Preheat oven to 300 F. In the bowl of a stand mixer using the paddle attachment, beat butter and sugar on medium-high speed until light in color and fluffy, about 3 minutes.
Add vanilla, reduce speed to low, and slowly add flour and salt until just combined. Mix in butterscotch chips and stir until evenly distributed, scraping down paddle if needed.
Butter an 8-x 8 inch baking pan. Using a rubber spatula or your hand, press dough evenly into pan and refrigerate for 20 minutes. Score dough into eighths in one direction and quarters in the other, to make 32 rectangular cookies. Pierce dough all over with a fork.
Bake until firm and slightly golden brown around the edges, 55-65 minutes. Immediately cut through all the scoring to separate cookies. Let cool completely in pan.
Remove cookies and place on a parchment lined baking sheet.
Melt the chocolate in a heat-proof bowl set over a pot of barely simmering water and stir until completely smooth. Dip a quarter of each cookie in the chocolate and scrape off the excess with a small rubber spatula, or your finger. Place back on prepared sheet. Refrigerate until chocolate is set, about 30 minutes.
Cookies can be stored in an airtight container in the fridge for up to 2 weeks.