Slice And Bake Chocolate Cacao Nib Shortbread Cookies

These chocolate shortbread cookies give you a quick chocolate fix with a buttery, crisp, tender, not-too-sweet bite and a touch of sea salt. Each slice-and-bake round is packed with cocoa and loaded with cacao nibs for an intensely chocolate cookie with a little crunch.

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I can go days without wanting chocolate, then it hits, and nothing else will do. These cacao nib cookies are slice-and-bake shortbread with deep cocoa flavor and a crunchy nib bite. They come together fast and give you that quick chocolate fix without a lot of effort. Sometimes I’ll bake half the cookie dough log and freeze the other half for when those chocolate cravings show up.

• Type: Dessert | Method: Baking | Skill Level: Easy
• Flavor & Texture: Buttery chocolate shortbread with a crisp bite, a little crunch from cacao nibs, and a salty finish.
• Prep Time: About 15 minutes | Chill Time: 1 to 2 hours (best for clean slices)
• Bake Time: 15 minutes at 325 F
• Yield: About 24 cookies (1/4-inch slices)
• Why You’ll Love It: Slice-and-bake dough means you can keep a log in the fridge, then bake a tray when a chocolate craving hits.
• Make It Your Own: Roll and cut shapes instead of slicing rounds, or swap flaky salt on top for a pinch mixed into the dough.
• Storage: Keeps in an airtight container at room temperature for up to 1 week. Dough log can be refrigerated up to 1 week or frozen up to 2 months.

For another cacao nib recipe, try these Oatmeal Chocolate Chip Cookies, filled with ground chocolate, cacao nibs, ground oatmeal, and pecans for a rich, hearty cookie that is perfect with a big glass of milk.

Chocolate Cookie Ingredients

• Flour – Sugar – Butter
• Cocoa powder – Use unsweetened cocoa powder.
• Cacao nibs – I like to use the smaller cacao nibs for easier cutting.
• Sea salt – I add a fine grained sea salt, but you can also add flaky Maldon Sea Salt on top.
• Vanilla – Use a high-quality vanilla, or make homemade vanilla with your favorite vanilla beans.

Tip: Check the size of your cacao nibs. Smaller pieces make the dough log much easier to slice, so if your nibs are large, crush them first with a rolling pin (or any heavy pan) before mixing them in.

How to make Chocolate Cacao Nib Shortbreads

• The most important part of this shortbread recipe is having your butter softened, and that’s not hard at all. 
• When you are ready to bake, preheat the oven to 325 degrees and prepare two cookie sheets with parchment paper.

Step 1: Mix the dry ingredients
In a medium bowl, whisk together the flour and the cocoa powder. If your cocoa is lumpy, sift it first, so you don’t have to chase dry pockets later.

Sifting Tip: If your cocoa powder looks even a little clumpy, sift it with the flour. It keeps the dough smooth and evenly mixed. If you want a quick refresher, here’s why sifting flour still matters.

Step 2: Cream butter and sugar, but do not overdo it
In a stand mixer with a paddle (or a hand mixer), beat softened butter and sugar until smooth and creamy, about 1 minute. Do not whip a lot of air into shortbread

Step 3: Add Vanilla
Add the vanilla and mix just until combined.

Step 4: Add the dry ingredients
Add the flour-cocoa mixture in 2 additions on low speed. Mix only until the dough comes together and you do not see dry flour. Stop and scrape the bowl as needed.

Step 5: Mix the cacao nibs and salt
Add the cacao nibs and fine sea salt. Mix on low until combined and evenly mixed. Crush the cacao nibs if needed.
If your cacao nibs are large, crush them with a rolling pin (or heavy pan) so slicing the log is easier.

Step 6: Shape the log
Turn the dough onto parchment or waxed paper. Use the paper to help roll the dough into a 2″ thick log, about 6 to 7″ long. Smooth the sides by rolling the log back and forth.

Step 7: Chill for clean slices
Wrap the log tightly and chill for 1 to 2 hours (or overnight).
Freezer option: freeze for up to 2 months

Step 8: Slice and bake
Slice the dough into 1/4-inch rounds with a sharp knife, turning the log a little as you cut. If the dough cracks, let it sit at room temperature for 5 minutes, then slice again. Set the rounds 1 inch apart on the baking sheets. Bake for 15 minutes, or until the cookies look set and the edges feel firm.

Step 9: Cool and store
Let the cookies cool for 5 minutes, then transfer to cooling racks. Store the cookies in an airtight container for 1 week.

Optional finishing move: right when the cookies come out of the oven, add a tiny pinch of flaky salt on top if you want a salty snap in the first bite.

Do you have that chocolate craving now, too?  These cookies pack a lot of flavor from the cacao nibs and cocoa powder.  Adding sea salt intensifies the 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 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 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 that these cookies won’t even make it into the cookie jar. 

Remember, cookies are for sharing!

Tried it? Rate ⭐⭐⭐⭐⭐ & comment below, your feedback keeps the oven mitts flying here at One Hot Oven.

Recipe

First published: Nov. 16, 2017, last updated: Dec. 22, 2025, for better readability.

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About Jere’                             

From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending.  Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.