These Chocolate Walnut Shortbread Cookies are buttery and crunchy, with rich chocolate bits and nutty walnut pieces. Perfect with a glass of milk or a warm cup of tea!
Making these cookies is a breeze! Just mix, shape, and bake. I love how the house smells like a bakery when they’re in the oven. Who can resist that? 🍪
Key Ingredients & Substitutions
Unsalted Butter: The key to a soft and rich flavor. If you’re in a pinch, you can use salted butter—just reduce the salt elsewhere in the recipe. I personally prefer unsalted for more control over the taste.
Granulated Sugar: This gives the cookies their sweetness. Brown sugar can be used too, which adds a hint of molasses flavor for a different twist.
Walnuts: They bring a lovely crunch. If you’re allergic, try pecans or omit them altogether. Sunflower seeds can also be a fun addition for crunch without nuts!
Cocoa Powder: The unsweetened cocoa adds depth. You could use dark cocoa for a richer chocolate flavor, or even carob powder for a different taste.
How Can You Achieve Perfectly Shaped Cookies?
Shaping your cookies can be tricky, but here are some helpful steps to get it right:
- Ensure your dough is cold when you roll it out. If it’s too soft, pop it in the fridge for 15-30 minutes first.
- Use lightly floured surfaces to prevent sticking, but don’t over-flour—it can dry out the dough.
- When cutting out cookie shapes, press straight down without twisting the cutter to keep edges sharp.
- Gently press the two doughs together for a marbled look, but avoid overworking the dough, which can make cookies tough.
Following these tips will help ensure your cookies come out beautifully every time!
Chocolate Walnut Shortbread Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup chopped walnuts
For Drizzling:
- 1/2 cup semisweet chocolate, melted
How Much Time Will You Need?
This delightful recipe will take you about 15 minutes to prepare and another 18-22 minutes to bake. Don’t forget to allow the cookies to cool completely after baking before drizzling with chocolate. Overall, you can have these delicious cookies ready in just about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). While it’s warming up, line a baking sheet with parchment paper to make cleanup a breeze later!
2. Cream the Butter and Sugar:
In a large bowl, combine the softened butter and granulated sugar. Use a mixer or a sturdy spoon to cream them together until the mixture is light, fluffy, and well combined. It should look smooth and pale.
3. Add the Flavorings:
Toss in the vanilla extract and salt, mixing everything together until it’s just combined. This will add yummy flavor to your cookies!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and cocoa powder. This step ensures that the dry ingredients are evenly mixed before adding them to the wet mixture.
5. Mix the Dough:
Now, gradually add the flour and cocoa mixture to the butter mixture. Mix it all together until you have a dough that’s just combined. Be careful not to overmix—this keeps the cookies tender!
6. Prepare the Walnuts:
Divide the dough into two portions. Fold the chopped walnuts into one portion, mixing until evenly distributed. This gives delicious crunch to your cookies.
7. Roll Out the Dough:
On a lightly floured surface, roll out each portion of dough into a rectangle about 1/4 inch thick. If the dough feels too soft, pop it in the fridge for about 15 minutes to firm up.
8. Create Cookie Shapes:
Layer the walnut dough and plain cocoa dough together or place them side by side and gently press them together. Using a round cookie cutter, cut out cookie shapes and place them on the prepared baking sheet.
9. Bake the Cookies:
Pop the baking sheet into the oven and bake for 18-22 minutes. When done, the cookies should be set and firm to touch. Keep an eye on them so they don’t overbake!
10. Cool and Drizzle:
Once baked, remove the cookies from the oven and let them cool completely on a wire rack. After they’ve cooled, drizzle the melted chocolate over the cookies and sprinkle a few extra chopped walnuts on top.
11. Enjoy!
Allow the chocolate to set before serving. Now, you’re ready to enjoy your rich, buttery Chocolate Walnut Shortbread Cookies! Perfect for sharing or keeping all to yourself!
Can I Use Different Nuts in This Recipe?
Absolutely! While walnuts add great flavor and texture, you can substitute them with pecans or almonds if you prefer. If you want a nut-free version, you can simply omit the nuts altogether or use seeds like sunflower or pumpkin seeds for added crunch!
Can I Make the Dough in Advance?
Yes, you can prepare the dough a day ahead! Wrap it tightly in plastic wrap and refrigerate it until you’re ready to bake. If the dough is too firm after chilling, let it sit at room temperature for a few minutes before rolling it out.
How Should I Store the Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can refrigerate them, but let them come to room temperature before serving for the best texture.
Can I Freeze the Cookies?
Yes, these cookies freeze well! Arrange them in a single layer on a baking sheet until frozen solid, then transfer them to an airtight container or a freezer bag. They can be frozen for up to 3 months. Just thaw at room temperature when you’re ready to enjoy them!
