Chocolate Walnut Shortbread Cookies
Chocolate Walnut Shortbread Cookies
Ingredients
For the Cookies
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch pieces
- 1 teaspoon vanilla extract
- 1 cup walnuts, finely chopped
Instructions
- 1
In the bowl of a stand mixer fitted with the paddle attachment, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and salt on low speed until well combined.
⏱️ 2 min
- 2
Add the cold, cubed unsalted butter and vanilla extract to the dry ingredients. Mix on low speed until the mixture resembles coarse crumbs, then increase speed to medium-low and continue mixing until a cohesive dark brown dough forms, about 3 to 5 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 3
Reduce the mixer speed to low and add the chopped walnuts. Mix until just combined and evenly distributed throughout the dough, being careful not to overmix.
⏱️ 1 min
- 4
Transfer the dough to a large piece of parchment paper. Using the parchment paper, shape the dough into a log, approximately 1 1/2 to 2 inches in diameter. Twist the ends of the parchment paper to secure the log shape.
⏱️ 5 min
- 5
Place the dough log in the refrigerator and chill for at least 1 hour, or until firm enough to slice. This step is crucial for maintaining the cookies' shape during baking.
⏱️ 60 min
- 6
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 7
Remove the chilled dough log from the refrigerator. Using a sharp knife, slice the dough into 1/4-inch thick rounds. Arrange the cookie rounds on the prepared baking sheet, leaving about 1 inch between each cookie.
⏱️ 7 min
- 8
Bake for 12 to 14 minutes, or until the edges are set and the cookies are firm to the touch. Be careful not to overbake, as they will continue to firm up as they cool.
⏱️ 14 min•🌡️ 350
- 9
Carefully transfer the warm cookies to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Walnut Shortbread Cookies
Ingredients
For the Cookies
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch pieces
- 1 teaspoon vanilla extract
- 1 cup walnuts, finely chopped
Instructions
- 1
In the bowl of a stand mixer fitted with the paddle attachment, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and salt on low speed until well combined.
⏱️ 2 min - 2
Add the cold, cubed unsalted butter and vanilla extract to the dry ingredients. Mix on low speed until the mixture resembles coarse crumbs, then increase speed to medium-low and continue mixing until a cohesive dark brown dough forms, about 3 to 5 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 3
Reduce the mixer speed to low and add the chopped walnuts. Mix until just combined and evenly distributed throughout the dough, being careful not to overmix.
⏱️ 1 min - 4
Transfer the dough to a large piece of parchment paper. Using the parchment paper, shape the dough into a log, approximately 1 1/2 to 2 inches in diameter. Twist the ends of the parchment paper to secure the log shape.
⏱️ 5 min - 5
Place the dough log in the refrigerator and chill for at least 1 hour, or until firm enough to slice. This step is crucial for maintaining the cookies' shape during baking.
⏱️ 60 min - 6
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 7
Remove the chilled dough log from the refrigerator. Using a sharp knife, slice the dough into 1/4-inch thick rounds. Arrange the cookie rounds on the prepared baking sheet, leaving about 1 inch between each cookie.
⏱️ 7 min - 8
Bake for 12 to 14 minutes, or until the edges are set and the cookies are firm to the touch. Be careful not to overbake, as they will continue to firm up as they cool.
⏱️ 14 min•🌡️ 350 - 9
Carefully transfer the warm cookies to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature.
⏱️ 20 min