Chocolate Hazelnut Shortbread Cookies
Indulge in these rich, buttery cookies that beautifully combine chocolate and nutty hazelnuts, perfect for any occasion.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Use unsalted butter to control saltiness. For dairy-free, substitute with vegan butter.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder, sifted Ensure it's unsweetened for balance.
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup chopped hazelnuts Toast hazelnuts for enhanced flavor. Can substitute with walnuts or pecans.
Instructions
Preparation
- In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy.
- Add the vanilla extract and mix until well incorporated.
- In a separate bowl, sift together the cocoa powder, all-purpose flour, and salt.
- Gradually fold the dry ingredients into the creamed mixture until just combined; be careful not to overmix.
- Gently incorporate the chopped hazelnuts into the dough.
- Divide the dough into two equal pieces and shape each into a log. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Once chilled, remove the logs from the refrigerator and slice them into 1/4-inch thick cookies.
- Arrange the cookies on the prepared baking sheet and bake for 12 to 15 minutes or until the edges feel firm.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
For an extra touch, sprinkle some sea salt on top of the cookies before baking. Store any leftover cookies in an airtight container at room temperature for up to one week.