Soft Chocolate-Coated Cookies

Chocolate-Dipped Vienna Cookies
These bakery gems combine the softness of Vienna shortbread with the decadence of melted chocolate. Their crumbly, melt-in-your-mouth texture has a well-kept secret: plenty of butter that gives them that unique mouthfeel, somewhere between crisp and tender. With their elegantly ridged shape and ends dipped in glossy chocolate, these cookies turn coffee breaks into true moments of joy.

Pin it

Pantry Gems

• Unsalted butter : Go for top quality, maybe a specialty farm butter for richer flavor notes. Temperature matters big time: not too cold (you can't work with it), not too soft (cookies will spread). You've got it right when your finger makes a slight dent without sinking all the way in.
• Powdered sugar : Its fineness makes sure your dough isn't grainy. Give it a sift to get rid of any lumps that might ruin your cookies' silky texture. Homemade vanilla-flavored powdered sugar can add an extra flavor dimension.
• Cornstarch : This magic ingredient creates that airy, melt-away texture. It lightens the cookie structure by cutting down the gluten ratio, creating that unique sensation that makes authentic Vienna cookies so special.

Step-By-Step Magic

Setting up

First thing, warm your oven to 180°C with a rack in the middle. This spot makes sure heat flows evenly, which you definitely need for such delicate cookies.

Core mixture

Grab a good-sized bowl and beat softened butter with powdered sugar for at least 3 minutes. Seems like forever but it's super important to work in air for that signature lightness. Your mix should get a bit paler and look almost fluffy.

Flavor and framework

Gently mix in real vanilla extract while still beating. In another bowl, sift together flour, cornstarch and salt to knock out any lumps. Slowly fold this dry mix into your butter mixture, using a soft spatula to keep all that fluffiness you worked for.

Piping technique

Scoop this smooth dough into a piping bag with a large fluted tip. The tip you pick directly affects how your cookies will look - go for an open star for more defined ridges. On your parchment-lined tray, pipe strips about 6 cm long, keeping steady pressure for even thickness.

Careful baking

Bake for exactly 12 to 15 minutes. Timing is everything here: too long and they'll lose their tenderness; too short and they'll fall apart. Perfect color is very pale gold at the edges, almost ivory in the middle. Let them cool briefly on the tray before carefully moving them to a cooling rack.

Chocolate finishing touch

Melt your favorite chocolate in a double boiler, stirring gently to keep its shine. Once completely melted, add a tiny bit of neutral vegetable oil for smooth dipping and a glossy finish. Dip each cooled cookie about a third of the way in, then place on parchment paper to set naturally.

I've got a special memory of the first Vienna cookies I made for my mom's birthday. The chocolate slightly melted during transit, creating random patterns that everyone ended up liking better than the classic version! Since then, I sometimes purposely let chocolate make artistic streaks on the cookie body.

Pin it

Perfect Pairings

These little wonders deserve a worthy setting. Serve them on a pretty white porcelain plate to showcase their shape and color contrast. A slightly smoky black tea like Lapsang Souchong creates a surprisingly well-balanced flavor combo. For something more festive, pair them with a gourmet coffee setup featuring a strong espresso and a scoop of vanilla ice cream topped with a cookie as an edible decoration.

I particularly enjoy arranging them in a fan pattern on a slate board, surrounded by a few fresh raspberries whose tartness wonderfully balances the chocolate. For kids, serve them with a glass of cold milk for dipping, creating an irresistible hands-on taste experience.

Pin it

Creative Twists

Over the seasons, I've come up with different variations that have all been incredibly popular. For a refreshing summer version, add finely grated lime zest to the dough and dip in white chocolate infused with fresh mint. In fall, a pinch of cinnamon and ground ginger transforms these cookies into spiced treats perfect with hot chocolate.

For fans of stronger flavors, mix 10g of instant coffee dissolved in a teaspoon of hot water into the dough and dip in 70% dark chocolate. Sweet-tooth fans will love a version where you sandwich two cookies with a thin layer of salted caramel before dipping in chocolate.

Keeping Them Fresh

To keep all the qualities of these delicate cookies, storage needs some special attention. Once the chocolate has completely set, store them in a metal tin lined with parchment paper, separating each layer of cookies with more parchment. Definitely avoid any contact with plastic wrap which could mess up their texture.

If you want to make them ahead of time, the raw dough freezes perfectly. Shape it into a log, wrap it carefully in plastic wrap then in aluminum foil. When you want to use it, take it out 30 minutes before so it reaches the right consistency for piping.

To bring back crispness to cookies that have softened, pop them in a preheated 150°C oven for a few minutes, then let them cool completely before serving. They'll instantly get back their original texture.

Frequently Asked Questions

→ Can I make the dough ahead of time?

Totally! Prepare it up to two days in advance and store it in the fridge. Let it soften a bit at room temp before piping.

→ What if I don't have a piping bag?

No worries! A freezer bag with the corner snipped works, though the shape won't be perfect. Or, roll small balls and flatten lightly.

→ Can I use white chocolate for dipping?

For sure! White chocolate works great, plus it looks really pretty as an added twist.

→ How do I tell if they're done baking?

Look for lightly golden edges with a paler center. Overbaking could make them harder and less tasty.

→ How long will these cookies last?

Stored in an airtight container at room temperature, they'll stay lovely for at least a week. Longer if kept cool and dry!