Do you ever go for a while without chocolate then BAM, it happens, all you want is chocolate. The question is how do you get your chocolate fix – cake, pie, or cookies? These Chocolate Cacao Nib Shortbread Cookies are chocolaty goodness, plus this recipe is quick to make so you can have a chocolate treat in no time.
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What are cacao nibs?
Cacao nibs make a great addition to recipes and are delicious to snack on. They offer a unique chocolate flavor and add a bit of a crunch. Are you asking what exactly is a cacao nib? Good news! I looked it up for you.
- Cacao nibs are raw chocolate; they are roasted cacao beans that are hulled and broken into pieces.
- Depending on how the beans are roasted, the cacao nibs can have a fruity, nutty,
- or coffee flavor.
- Cacao nibs have no fat or sugar in them and are packed with nutrients and antioxidants.
- Are cacao nibs and cocoa nibs the same thing? Actually, cacao is the correct term, but we are also using the word cocoa when we think of chocolate.
- They are a great snacking option.
For another cacao nib recipe try these Oatmeal Chocolate Chip Cookies that are filled with ground chocolate, cacao nibs, ground oatmeal, and pecans for a rich hearty cookie that is perfect with a big glass of milk.
Rich, crunchy and chocolaty cacao nibs
- Cocoa powder
- Cacao nibs
- Sea salt
- Unsalted butter
I happened to have two different brands of cacao nibs and the sizes are different. For this recipe, I am going with the smaller pieces to make cutting through the cookie dough easier. You can definitely use the bigger pieces just make them smaller by crushing them with a rolling pin or whatever heavy crushing object you keep in your kitchen.
Putting the cacao nibs in a rich buttery shortbread cookie is only going to make these cookies better, but adding sea salt for that sweet-salty taste will result in outrageously good cookies that will satisfy that chocolate craving.
Let’s bake some cookies
The most important part of this shortbread recipe is having your butter softened, and that just isn’t hard. Mix all your ingredients and roll the dough in a 6″ to 7″ log that is 2″ wide. Cut into ¼″ thick slices and place on a parchment-lined baking sheet. If you like rolling dough and making cutouts with cookie cutters that works too. These cookies are definitely on the rustic side.
After you cut your rounds, bake for 15 minutes at 325 degrees, and that’s it. These cookies couldn’t be any easier than a quick mix and bake and this is the outcome – an intense chocolate cookie.
Make sure to store these cookies in an airtight container.
Do you have that chocolate craving now too? These cookies pack so much flavor from the cacao nibs and the cocoa powder. Adding the sea salt just intensifies all that chocolate. Every bite offers a sweet little crunch.
More chocolate recipes
Chocolate cakes are always a favorite and this cake makes a perfect dessert for birthdays and celebrations, but this Chocolate Stout Beer Cake is always a hit for our St. Patrick’s Day dessert. Rich and malty with a buttery chocolate glaze, this bundt cake is impressive, and a delicious bundt cake there serves a crowd.
This awesome six-layer Chocolate Layer Cake can be made in one bowl and baked in an hour. The secret to making these thin cake layers is to bake the cake in a 13″ x 9″ cake pan. This is definitely a party cake.
Another favorite chocolate dessert is this velvety smooth Chocolate Tart that with a buttery tart dough filled with a rich ganache. Make this tart for Valentine’s Day or any day for a decadent dessert.
This Chocolate Chocolate Chip Cookies Recipe is so good, the cookies won’t even make it into the cookie jar.
Remember, cookies are for sharing!
Chocolate Cacao Nib Shortbread Cookies
- Preheat the oven to 325. degrees and line two cookie sheets with parchment.
- In a small bowl combine the flour and cocoa powder. In another bowl combine the nibs and sea salt.
- Using a stand mixer with a paddle attachment cream the butter and sugar until light and fluffy then add in the vanilla.
- Beat in half of the flour and cocoa powder mixture on low speed. Add the remaining flour-cocoa mixture, stopping as necessary to scrape. Continue to mix for 1 to 2 minutes on medium speed.
- Mix in the nibs and salt. (The dough can be refrigerated, well wrapped, for up to 1 week or frozen for up to 2 months.)
- Turn out the dough on to wax paper or parchment and roll the dough into a 2″ round log about 6″ long.
- Cut into ¼″ rounds and place on cookie sheets 1″ apart.
- Bake for 15 minutes,
- Transfer cookies to a cooling rack then store in an airtight container for 1 week.