These Chocolate Walnut Shortbread Cookies are a dream! They are buttery, crumbly, and packed with rich chocolate and crunchy walnuts. Perfect for snacking anytime!
Honestly, these cookies make me weak in the knees. I love how simple they are to make, and they freeze well for later. Just try not to eat them all in one sitting! 😂
Key Ingredients & Substitutions
Unsalted Butter: This is key for the texture of your cookies. If you’re short on butter, you can substitute with coconut oil or a vegan margarine. However, you might miss the rich flavor of butter.
Granulated Sugar: Regular sugar works great here, but brown sugar can be a delicious alternative, adding a hint of molasses flavor to your cookies. Just remember, it might make the cookies slightly chewier.
Cocoa Powder: Dutch-processed cocoa gives a smoother flavor, while natural cocoa adds a more intense chocolate taste. If you don’t have either, you could use a chocolate cake mix as a substitute—just adjust sugar accordingly.
Walnuts: If walnuts aren’t your thing, try pecans or hazelnuts, or even leave them out altogether for a pure chocolate cookie.
What’s the Best Way to Chill and Slice the Cookie Dough?
Chilling the dough is vital for getting those perfectly shaped cookies. Here’s how you can do it smoothly:
- Wrap the formed dough log tightly in plastic wrap, pressing gently to ensure it maintains a circular shape.
- Chill the log in the refrigerator for at least 1 hour. This allows the butter to firm up, making the dough easier to slice.
- When ready to slice, use a sharp knife and cut gently to maintain clean edges. If your dough gets too hard, let it sit for a few minutes to soften slightly.
This technique is crucial for getting those beautiful, uniform cookies every time!
Chocolate Walnut Shortbread Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 4 ounces semisweet or bittersweet chocolate, chopped or chips
- 1/4 cup heavy cream
- 1/2 cup walnuts, chopped (plus extra for topping)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of prep time, and an additional 18-22 minutes to bake. Don’t forget to chill the dough for at least an hour, making the total time around 1 hour and 45 minutes, including cooling. But don’t worry—it’s all worth it for these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (165°C). Line a baking sheet with parchment paper to help the cookies bake evenly and prevent sticking.
2. Cream Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a mixer or a wooden spoon to cream them together until the mixture is light and fluffy—this incorporates air into the batter for a nice texture!
3. Add Vanilla:
Stir in the vanilla extract to give your cookies that lovely flavor we all adore. It’s the little things that make a big difference!
4. Sift Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. This step helps to combine everything evenly and adds air for a lighter cookie.
5. Combine Everything:
Gradually add the dry ingredients to the butter mixture, using a mixing spoon or your hands to combine them. Once the dough starts to come together, fold in the chopped walnuts for that tasty crunch!
6. Prepare the Dough Log:
Shape the dough into a log that’s about 2 inches in diameter. Wrap the log tightly in plastic wrap and place it in the refrigerator to chill for at least 1 hour. This step is essential for slicing the cookies neatly.
7. Slice the Cookies:
Once chilled, take the dough out of the fridge and unwrap it. Using a sharp knife, slice the dough into rounds, about 1/4 to 1/2 inch thick. Place the slices on the baking sheet, spaced about 1 inch apart.
8. Bake:
Bake your cookies in the preheated oven for 18-22 minutes, or until they are firm around the edges. Keep an eye on them to avoid overbaking. Once done, remove them from the oven and let them cool completely on a wire rack.
9. Make the Ganache:
While the cookies are cooling, prepare the chocolate ganache. In a small saucepan, heat the heavy cream until it just starts to simmer. Remove from heat and pour the hot cream over the chopped chocolate in a heat-safe bowl. Let it sit for 2 minutes, then stir until the mixture is smooth and glossy.
10. Assemble the Cookies:
Once the cookies have cooled, top each one with a generous spoonful of ganache. Sprinkle some extra chopped walnuts on top while the ganache is still wet for a delicious finishing touch!
11. Let Them Set:
Allow the ganache to set before serving. These cookies can be stored in an airtight container at room temperature, and they’ll stay delicious for several days—if they last that long! Enjoy your chocolatey treat!
These cookies combine the richness of chocolate with the crunchy walnuts beautifully—just like the tempting image you shared!
Can I Use Margerine Instead of Butter?
While you can use margarine in place of butter, keep in mind that it may alter the flavor and texture of the cookies slightly. Make sure it’s softened just like butter for the best results!
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Just ensure the blend contains xanthan gum to maintain the structure and texture of the cookies.
How Should I Store the Cookies?
Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them for up to 2 months. Just make sure to separate layers with parchment paper to prevent sticking.
Can I Omit the Walnuts?
Yes, you can omit the walnuts if you prefer! If you want to keep the crunch factor, consider adding chocolate chips or leaving them plain for a chocolate shortbread cookie.