Imagine a cookie that's not just a treat, but a luxurious experience – where rich dark chocolate meets the delightful crunch of cocoa nibs in a buttery, melt-in-your-mouth shortbread. These Dark Chocolate Cocoa Nib Shortbread Cookies are more than just a dessert; they're a gourmet adventure that will transform your ordinary baking routine into an extraordinary culinary journey. Perfect for chocolate lovers and cookie enthusiasts, this recipe promises to elevate your baking game and impress even the most discerning palates.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup cocoa nibs
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Ensure all ingredients are at room temperature, especially the butter. Remove butter from refrigerator 30 minutes before starting.
- In a large mixing bowl, cream the softened unsalted butter and powdered sugar together using an electric mixer. Beat until light and fluffy, approximately 3-4 minutes.
- Add vanilla extract to the butter mixture and mix until well incorporated.
- In a separate bowl, sift together all-purpose flour, cocoa powder, and salt to remove any lumps and ensure even distribution.
- Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Fold in cocoa nibs gently using a spatula, distributing them evenly throughout the dough.
- Shape the dough into a log approximately 2 inches in diameter, wrapping tightly in plastic wrap.
- Refrigerate the dough log for at least 1 hour to allow it to firm up and develop flavor.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Remove dough from refrigerator and slice into 1/4-inch thick rounds using a sharp knife.
- Place cookie rounds on prepared baking sheets, spacing them about 1 inch apart.
- Bake in preheated oven for 12-15 minutes, or until edges are lightly golden.
- Remove from oven and let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Temperature Matters: Always use room temperature butter for the smoothest, most evenly mixed dough. Take butter out of the refrigerator 30 minutes before baking.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to tough, dense cookies.
- Chill the Dough: Refrigerating the dough log for at least an hour helps develop deeper flavors and prevents spreading during baking.
- Uniform Slicing: Use a sharp knife and slice cookies to an even 1/4-inch thickness to ensure consistent baking.
- Watch Closely: Shortbread cookies can quickly go from perfectly golden to overdone. Start checking at 12 minutes.
- Cooling is Crucial: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to maintain their delicate texture.
- Storage Tip: Store in an airtight container to maintain freshness and crispness for up to 5 days.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 10g
Protein: 1g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 30mg
