Chocolate Walnut Shortbread Cookies
User Reviews
3.7
Chocolate Walnut Shortbread Cookies
Description
Chocolate Walnut Shortbread Cookies feature a dough made from all-purpose flour, unsweetened cocoa powder, sugar, and salted butter, enhanced with vanilla extract for aroma. The walnuts are toasted and roughly chopped to maintain noticeable texture in the cookie. The dough is first mixed until it forms, then shaped into a log and chilled to firm up, facilitating clean, uniform slices. Baked at a moderate temperature, the cookies set without browning excessively, preserving their delicate crumb and rich chocolate flavor balanced by walnut crunch.
The use of cocoa powder brings a subtle, bittersweet chocolate taste that complements the nutty walnuts, making these cookies suitable for pairing with coffee or tea. Their firm yet tender texture holds up well for gifting or storing in airtight containers.
To toast the walnuts, bake them in a 350°F oven for 12-15 minutes or microwave on high for 2 minutes, which enhances their flavor and crunch. Pecans can be used as an alternative nut if preferred.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder regular or extra dark
- 1/3 cup granulated sugar
- 1 cup butter salted, room temperature
- 1 Tbsp vanilla extract or vanilla paste
- 1 cup walnuts toasted, rough chopped; note: don’t chop too finely
Instructions
- Whisk the flour, cocoa powder, sugar, and salt together in the bowl of a stand mixer until combined.
- Add the butter and vanilla and mix on low until the dough comes together. Note: the dough may seem crumbly at first, but keep mixing on low, once the moisture of the softened butter is completely incorporated into the flour, the dough will form.
- Fold in the walnuts and turn the dough onto a surface. Form the soft dough into a log, about 10 inches long.
- Roll up in plastic wrap, smoothing the log through the plastic with your hands. Twist the ends securely. I like to roll the log in a terrycloth dish or hand towel to help it keep its round shape as it chills.
- Refrigerate for 2-3 hours (or overnight.) If you're in a hurry you can freeze for 1 hour or until quite firm.
- Preheat oven to 325F
- Unwrap the cold dough and slice into slices, about 1/3 inch thick.
- Place on a silpat or parchment lined baking sheet and bake for about 12-14 minutes. Just until set.
- Cool for a few minutes on the tray, then transfer to a cooling rack. They are delicate, especially when warm but will firm up a bit as they cool.
Notes
- Toast walnuts in a 350°F oven for 12-15 minutes or microwave for 2 minutes to bring out flavor.
- Use roughly chopped walnuts to maintain crunchy texture in the cookies.
- Pecans are a suitable alternative to walnuts if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 194kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 82mg | 3% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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