Chocolate Cacao Nib Shortbread Cookies
Rich and buttery, these easy-to-make slice and bake Chocolate Shortbread Cookies are full of crunchy cacao nibs and lots of chocolate flavor for the cookie lover and the chocolate lover.
Servings 24 cookies
Calories 104kcal
Ingredients
- 1 cup AP flour
- ⅔ cup unsweetened cocoa powder
- ¼ cup cacao nibs
- ¼ teaspoon Sea salt, fined grained you can add up to ½ teaspoon depending on how salty do you want your cookies
- 6 ounces unsalted butter 12 tablespoons -at room temperature
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
- 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.
Notes
For the sea salt you can add ¼ - ½ teaspoon of salt, this depends on how salty you like things.
Nutrition
Serving: 1cookie | Calories: 104kcal | Carbohydrates: 10.7g | Fat: 6.9g | Cholesterol: 15mg | Sodium: 74mg