These chocolate walnut shortbread cookies are a perfect treat! They are buttery, crumbly, and have rich chocolate pieces mixed with crunchy walnuts, making every bite a delight.
Honestly, who can resist the combo of chocolate and nuts? I always have to hide some, or they’ll vanish in no time! 😄 Baking is easy, just mix, shape, and enjoy the sweet aroma filling the kitchen.
Key Ingredients & Substitutions
Unsalted Butter: This is the base for your cookies, adding rich flavor. I prefer unsalted to control the saltiness. If you’re out, you can use margarine, but the taste might vary slightly.
Powdered Sugar: It gives the cookies a melt-in-your-mouth texture. You can substitute with granulated sugar, but you’ll need to blend it longer to achieve smoothness.
Cocoa Powder: Unsweetened cocoa provides a deep chocolate flavor. If you need a substitute, Dutch-processed cocoa works too, giving a milder taste.
Walnuts: They add crunch and nuttiness. Pecans or almonds are great alternatives, or you can skip nuts altogether for a nut-free version.
Chocolate Chips: Adding these boosts the chocolate flavor. You can use white chocolate chips or dark chocolate for a different taste, or omit them if you prefer a simpler cookie.
How Do I Achieve the Perfect Dough Consistency?
Getting the right dough consistency is crucial for cookies that hold their shape yet remain tender. It can be tricky, but here are some tips:
- Start with softened butter. Leave it out for about 30 minutes before mixing.
- When mixing the dry ingredients, don’t over-mix after adding them to the butter. Mix until just combined to keep the cookies tender.
- If your dough feels too crumbly, add a teaspoon of milk or water, but do this slowly. You don’t want it too sticky!
Remember, letting the dough chill for an hour helps it firm up, making slicing easier and preventing them from spreading too much while they bake.
Chocolate Walnut Shortbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup walnuts, coarsely chopped
- Optional: 1/2 cup semisweet chocolate chips or chunks
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes for preparation, plus at least 1 hour for the dough to chill, and 18-22 minutes to bake. Overall, you’re looking at approximately 1 hour and 40 minutes to make these cookies, including cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 325°F (163°C). Then, line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and powdered sugar. Mix until the mixture is light and fluffy—this will help give your cookies that melt-in-your-mouth texture.
3. Add Vanilla:
Once your butter and sugar are looking great, stir in the vanilla extract. This adds a lovely flavor that pairs perfectly with chocolate and walnuts.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. This helps to ensure even distribution of the dry ingredients in the dough.
5. Combine Wet and Dry Ingredients:
Gradually add your dry mixture to the butter mixture. Mix on low speed just until combined. It’s okay if the dough looks a bit crumbly; it should hold together when pressed.
6. Fold in Walnuts and Chocolate Chips:
Gently fold in the chopped walnuts and chocolate chips (if you’re using them) to make sure they’re evenly distributed in your dough.
7. Shape and Chill:
Shape the dough into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to firm it up, making it easier to slice.
8. Slice the Cookies:
After chilling, remove the dough from the refrigerator. Unwrap it and use a sharp knife to slice the log into 1/4-inch thick rounds.
9. Bake the Cookies:
Place the slices on your prepared baking sheet, spaced about 1 inch apart. Bake in your preheated oven for 18-22 minutes, until cookies are set (but not browned) and firm up as they cool.
10. Cool and Store:
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, store them in an airtight container at room temperature for up to a week, or freeze for longer storage.
Enjoy your rich, buttery chocolate walnut shortbread cookies that will melt in your mouth with every delightful bite! Happy baking! 🍪
Can I Use Salted Butter Instead of Unsalted?
You can, but you’ll want to reduce the added salt in the recipe to about 1/4 teaspoon to avoid the cookies being too salty. Unsalted butter is preferred for controlling the saltiness in baked goods.
How Do I Store Leftover Cookies?
After they’ve cooled completely, store your cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, they can be frozen for up to 3 months. Just make sure to layer them with parchment paper in between to prevent sticking!
Can I Make This Recipe Vegan?
Yes! You can substitute the unsalted butter with vegan butter and use a powdered sugar that does not contain bone char. This way, you can enjoy the cookies without animal products!
Can I Substitute the Walnuts?
Absolutely! If you have nut allergies or simply prefer a different flavor, you can substitute walnuts with pecans, almonds, or even skip the nuts altogether for a nut-free version.
