Chocolate shortbread cookies with cocoa nibs

My mouth is watering already, and I haven’t even started baking yet.  This is what the thought of chocolate and cocoa nibs and shortbread will do to you, especially if you’ve enjoyed all three in the form of a cookie.   It’s quite simple to get addicted.  As usual, I can help you with that.

Chocolate Shortbread Cookies

Craft chocolate shortbread cookies by combining flour, confectioner’s sugar, salt, cocoa powder and cocoa nibs in a bowl.

Chocolate Shortbread Cookies

Mix in butter until the dough turns from a sandy texture to fudgey and cohesive.

Chocolate Shortbread Cookies

Shape into two rounds, then roll out into large circles between two pieces of parchment paper and chill.

Chocolate Shortbread Cookies Chocolate Shortbread Cookies

Cut…

Chocolate Shortbread Cookies

Bake!

Chocolate Shortbread Cookies

Technically speaking, the cookies are best enjoyed bite by crumbly, delicious bite once they’ve cooled to room temperature.  But listen, we’re talking about chocolate cookies here, so you do what you have to do.  I fully support renegade eating activities, and am here for you.  One cookie addict to another.

Cocoa Nib Chocolate Shortbread Cookies
makes 25-35 cookies, depending on size of cookie cutter
Ingredients
  • 3/4 cup confectioner’s sugar
  • 1 1/2 cups of all-purpose flour
  • 2/3 cup of dutch-process cocoa powder
  • 1/2 cup cocoa nibs
  • 1 teaspoon salt
  • 8 ounces of unsalted butter (2 sticks), cut into cubes and softened
  • 1 teaspoon vanilla extract
  • Large crystal sugar sprinkles, optional
Instructions
  1. Combine first five ingredients in a large bowl. Add butter cubes, and mix by hand until dough turns to a sandy texture, then add vanilla.
  2. Continue kneading until dough turns to a dense cohesive mass. Don’t be afraid to work that dough! (Likewise, beat the butter into the dry ingredients using a stand mixer with a paddle attachment on low speed.)
  3. Turn dough out onto a smooth surface and shape into two, 6-inch rounds.
  4. Between two pieces of parchment paper, roll dough to 1/4-inch thick (or a little bigger if you like a hefty cookie). Chill for 30 minutes.
  5. Preheat oven to 325° F. Dipping cookie cutter in flour to prevent sticking, cut out cookies, space 1-inch apart on a cookie sheet, and sprinkle with large crystal sugar, if desired,
  6. Bake for 7 to 9 minutes on the center rack. Cool for a couple minutes on the baking pan, then completely on a rack.
Notes
You can always cut cookies to any size and shape you want – just adjust the cooking time accordingly. When these shortbread cookies begin to send out that amazing scent from the oven, they’re about done. Don’t bake them until they’re hard, just until they’re sturdy but still slightly soft. They’ll harden up further during the cooling process.

 

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