Looking for a fabulous, and elegant gift or a rich chocolately treat? Dark Chocolate Cocoa Nib Shortbread Cookies make a generous holiday gift and a tasty treat. Disclosure: This post is sponsored by Rodelle. All opinions are my own.
Shortbread cookies took me way too long to appreciate. With just a few ingredients, a bit of time in the fridge, a gentle touch, and an oven, one can make the most delightful and treasured cookies.
Shortbread is quick to pull together, holds well in the freezer, has a long shelf life and are sturdy enough to package up and send off to friends. I love these cookies. And what’s better than chocolate, right?
One of my favorite traditions at Christmas time is to bake a variety of cookies. Many are given to friends and snacked on by family while others are shipped off to be enjoyed. I make a lot of shortbread because the dough stores easily in the freezer where it will hang out until I’m ready to roll it out, cut and bake it. They make fabulous last minute guest treats too!
People respond with such glee when they receive a bundle of shortbread cookies, more so than any other type of cookie. Perhaps it’s all the buttery goodness or the crunchy, crumbly texture or perhaps the sheer simplicity of the cookie itself that brings up memories of the holiday season.
This recipe is one of my favorite cookie recipes. It is simple, quick, rich, chocolatey, full of cocoa nibs and it’s shortbread! What more can I say?
Oh, and one of the best things is, you can cut them into any shape you want!
Another option, and not as holidayish is to roll the dough into a log, 2″ thick, then refrigerate it for at least two hours. Brush egg white on the outside of the log, sprinkle it in raw sugar then slice 1/2″ thick cookies, refrigerate again for 20 minutes then bake for about 26 minutes or until cookies are set.
Either way these cookies are a perfect treat!
Dark Chocolate Cocoa Nib Shortbread Cookies
Ingredients
For the Cookies:
- 3/4 C All Purpose Flour + a few Tbs for work surface dusting + A small bowl of flour for cookie cutter dipping 112 g
- 1/2 C White Whole Wheat Flour, aka Ivory Wheat Flour 82 g
- 1/2 C Unsweetened Cocoa Powder - I used Rodelle Cocoa 58 g
- 1 Tbs Corn Starch
- 1/2 tsp Sea Salt
- 1/2 tsp Baking Soda
- 12 Tbs Unsalted Butter,room temperature (1 1/2 sticks or 170 g)
- 1/4 C Granulated Sugar 58 g
- 3/4 C Light Brown Sugar 150 g
- 1 1/2 tsp Vanilla Extract
- 1/3 C Cacao Nibs 46 g
For Decorating:
- Powder Sugar
- 1/2 C High Quality White Chocolate Chips/Wafers 42.5 g
- A few drops of Olive Oil
Instructions
For the Cookies:
- Sift the all purpose flour, whole wheat flour, cocoa powder, corn starch, sea salt and baking soda. Set aside.
- In a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, brown sugar and vanilla extract for about two minutes or until smooth and incorporated, stopping to scrape down bowl once while mixing. Add the sifted ingredients in two batches pulsing in the ingredients just until all the ingredients are incorporated. The dough will be very crumbly. Turn the mixer to medium and mix until dough pulls away from sides of bowl. If the dough is not coming together and is crumbly, sprinkle in up to 1 Tbs of water to help it come together while mixing. Add the cocoa nibs and pulse in until the nibs are evenly distributed.
- Dump the dough out on a sheet of plastic wrap. Use the plastic wrap to help you press the dough together into a 1/2" (1.2cm) thick rectangle. Wrap tightly and rest it in the refrigerator for 30 minutes or up to two days. (At this point you can freeze the dough for up to two months. When ready to use, thaw overnight in refrigerator, rest on the counter until pliable enough to roll then, roll out as needed).
- On a floured work surface, condition the dough by beating it with a rolling pin to start flattening it out. Turn the dough as needed to keep it in a square or rectangular shape. If the dough seems too crumbly at this point, knead it a few times by folding it and beating it with the pin. You'll notice it will start holding together. (There's no need to worry about overworking the dough). Roll the dough out to 1/4" (6mm) keeping the rectangular shape as much as possible. You'll notice some cracking in the dough; simply press the dough back together. Dip the desired cookie cutter into some flour, so the dough won't stick to it, and cut the cookies out. Use a small offset spatula as needed to transfer the cookies to the lined baking sheet leaving at least 1/2" (1.5cm) between each cookie. Once all the cookies are on the baking sheet, transfer pan to the refrigerator to chill the cookies for 20 minutes (do not skip this step otherwise the cookies will lose their shape).
- While the dough is resting, preheat oven to 350F (180C).
- Meanwhile, gather up the remaining dough, reshape into a rectangular piece, using the pin to condition the dough again. Roll out and cut again. Do this until all remaining dough has been used or wrap remaining dough in plastic wrap and freeze for future use. Note: There's no need to worry about over-working the dough here unless it gets too warm. If the dough gets too warm while reworking, pop it in the freezer for 5-8 minutes, then work the dough as needed.
- Bake chilled cookies for 22-24 minutes, starting to check on them at 20 minutes due to oven variations. The cookies should be almost firm to the touch but will continue to firm up as they cool. Allow to cool on the sheet pan. Transfer to a covered container or to gift bags and store for up to three weeks.
To Decorate:
- With Powder Sugar: Dust cookies through a fine mesh strainer with powder sugar.
- With White Chocolate: Melt the white chocolate gently in a bain marie. This is a slow process. If it seems to thick, add a few drops of oil and mix well. Once melted and pipeable, pour white chocolate into a pastry bag or into a plastic zip bag. Cut a very small hole in the pastry or plastic bag and drizzle white chocolate over cookies. Place cookies in the fridge for about 10 minutes to allow the chocolate to set up.
Notes
Nutrition (estimated per serving):
If you make this recipe, or any others on Vanilla And Bean, be sure to post it to Instagram, notify me @vanillaandbean and tag #vanillaandbean! I’d love to see what you’ve made! Also, if you like my content, please consider sharing it with friends and/or family and follow me on Instagram, Pinterest, Facebook and/or Twitter. Thank you!
Wonder if this recipe could be used to make a linzer type cookie….if so ideas of filling?
Hello Camille! Are you referring to how they’re shaped/sandwiched? If so, I can imagine marmalade, cherry or strawberry jam would be delightful! I hope this helps?
If you can’t get cocoa nibs should you leave out completely or substitute for something?
Hi Olivia! Cara (below) used dark chocolate chips instead of cocoa nibs. You can leave the nibs out altogether, if you wish.
Can you just use all purpose flour instead af the white wheat? I don’t think I have any on hand…
Hi Audra! Although I’ve not tried it, I’m sure it will be fine. Please let us know how it turns out for you!
I’m curious about the cornstarch. I want to make this recipe, but I’m hesitant because of the cornstarch in the dough. Does it leave any kind of odd feel or taste on the palate? What is its function? Thanks so much, and hoping to make these for Christmas. They look fabulous!
Hi Ruth! Cornstarch is not uncommon in shortbread or homemade bake goods and, IMO, does not leave an odd feel or taste on the palate. I use it quite a bit in baked goods to tenderize the gluten giving cookies a soft/chewy on the inside, crunchy on the outside texture (and cakes a softer, cake flour like texture). Specifically in shortbread, it assists in drying out the cookie, giving it a nice sandy crumb. I hope this helps.
It doesn’t. I make regular shortbread all the time and you can’t taste it.
Would it be possible to substitute cacao nibs for dark chocolate chips?
Hi Cara! While I’ve not tried chocolate chips, I’m sure it would be delicious! Please let us know how it turns out! :D
I used the dark chocolate chips and they worked wonderfully!!
My dough was very crumbly and wasn’t coming together, so I added a tablespoon of water and put it back in the mixer and that helped out a lot. These are officially my new favorite cookie!!!
Oh this is great! I love your addition of dark chocolate chips; I’m going to have to give it a go! Thank you for your tip on the addition of water. Flour hydration can vary depending on humidity and brand, so your water addition is smart and good to note. Thank you for sharing your success with us Cara! :D
I need to start baking more cookies! Yours look so adorable and I absolutely love the box you present them in. These would make such amazing gifts! Love <3
Thank you Rakhee! These are so simple to make with few ingredients. This is one reason I love shortbread! Easy peasy! :D
Wowza! I was fortunate enough to receive a lovely package of these cookies! They were an absolute stunner! I did share a few to more rave reviews, but what I really wanted to do was drag them all under the table with a book and a blankie and eat them all!!!
:D So happy you enjoyed them, Lynne! They are pretty addicting. I had to pull myself away from them on more than one occasion!
Beautiful cookies, Traci! How have I not made chocolate shortbread cookies before? Must make now :)
It’s time to make chocolate shortbread, Lyuba!! DO IT!! :D
Okay, these chocolate shortbread cookies are TOO gorgeous for words!!! And your star cookies cutters are perfect – I need to get my hands on some! Pinned :)
Awh, thank you Ceara! Yeah, the stars are soooo sweet and fun!! Thank you for your pin!
Shortbread cookies = My favorite :) I love the way these look and I’m sure they taste amazing! Perfect for a holiday gift! Can’t wait to try them :)
I know, right, Mira! I looooove them too.
These look hard to resist. Love the presentation in the tin box! And love-love-loving that blue apron (towel) in the second shot!
About as hard to resist as your chocolate salted caramel brownies! :D. Thanks you, Sarah!
These cut-outs are seriously SO stunning! What a creative twist on shortbread! Definitely putting these on my cookie-baking list. :) Gorgeous photos!
Thank you, Sarah! These are really rich.. so if you like dark chocolate, you’ll enjoy them!
Traci, would you believe I’ve never made shortbread?? Let alone chocolate shortbread. You have me completely sold on this. I need it!
It is time for shortbread, Karen! Chocolate? I know. When I realized chocolate (my weakness) could be added to shortbread (duh!) I thought this was the holy grail of shortbread (another weakness). And indeed. It is. DO IT!
I’m so in love with these chocolate shortbread cookies and these photos!! They just look so festive and so Christmasy and I wish you were my next door neighbor so I could take some of these off your hands, lol :) Every year I make some kind of sweet treat that I send to all of my family members for Christmas, but this year I’ve totally dropped the ball and I’m not sure I will even be getting cards out! But I so agree, baked treats are some of the best presents to give! I also just love that you added chocolate to these, I don’t think I’ve ever had a chocolate shortbread cookie before, but now I can’t stop thinking about them :)
Why thank you, my dear. I’d love to be your neighbor! It’s not too late to pick up that ball… these come together so fast it’ll make your head spin! In fact, as they sit in the fridge, they get better… so mix em’ up and let em hang out for a few days! And chocolate… why yes!
Shortbread IS the best! I love making it as well – it’s so easy to put together but so rewarding! Love how you added chocolate – and the pictures are STUNNING Traci!
Thank you, Nora. :D I agree, these come together so quick. Easy peasy!
Look at these cookies, omg they look picture perfect! Too bad they wouldn’t last long enough to take pics in my house ;) YUM!
Thanks so much, Karen! They didn’t last long here either.. I had to snap em’ pretty quick :D .
Shortbread cookies are my very favorite.
It’s the simplicity of ingredients and flavors that win me over every time. They’re quite addicting too. And everything’s better with chocolate! That must be a nice pairing with the whole wheat flour. Oh… if only I had some right now to enjoy with my coffee! I feel like I always say this, but I usually have a coffee in tow mid morning when I scour the internet. So thanks for making me drool ;)
Mine too, Emilie! Have you tried them with bourbon? Really, really takes them over the top.. butter and bourbon?! Oh my!! :D I like the texture whole wheat imparts.. subtle, but there. I’ve haven’t tried 100% whole wheat, but I’m tempted.
I agree , shortbread is the best! And playing with dough and cookie cutters is so much fun! I love, love, love the packages and tags, they show your sweet thoughtfulness!
Awh, thank you Deb! :D The tags are fun, yes?!
These cookies look fab Traci!! I love how you decorated them in the boxes and with the twine also. So glad to be back on your blog!!
Thank you, Jessica! I hope life has slowed to a more manageable pace for you. It’s good to see you blogging again! :D
I am totally in love with shortbread and can’t wait to try this recipe, Traci! I’ve never had chocolate shortbread but from looking at your gorgeous photos, I can only assume that it is a delicious combination. The star shape and frosting decorations make these even more enticing and festive. And what a sweet idea to ship cookies to your friends!
Oh, I know, Julia! Isn’t shortbread the best?! You must try chocolate shortbread! It’s so fun to surprise people with home made gifts… and they’re always well received. :D
They look so adorable, my dear ;-)
Thank you, Olivia! :D
These are seriously SO adorable! And they also look and sounds so delicious! Pinned!
Thanks so much Christina! I hope you enjoy the recipe and thank you too for your pin! :D
Love these little chocolate star cookies! I’ve been searching for good gifting ideas and these look like the winner. They’re sturdy so pack well, cute so a great presentation and chocolate – what more could you ask for. Love them, Traci. Beautiful festive photos as well!
Thank you, Geraldine! I’ve been giving these away as gifts for years and people love them. I’ve cut them with fluted edges or just plain ciricles… snowflakes would be lovely too. They’re beautiful in a cello bag with a festive ribbon or bakers string. And the best part is.. they’re fun to make!
Wow! Those cookies are beautiful and just have to be delicious! Gorgeous photos!
Thanks Lynne! I think you’d approve :D !
Yay Rodelle! I’d love to get a box of these in the mail.. just saying, Traci! I love how you go all out and even make little tags. Tsk tsk, makin’ the rest of us look bad :) But shortbread is the best.. and dark chocolate is the best.. so together, I cannot even.
LOL! Cheryl. I wish I could take credit for those cute little tags… I’ve tried, believe me. I’m not that craftsy.. but oh I wish. I found them on Etsy from https://www.etsy.com/shop/elyellapaperdesigns?ref=pr_shop_more Love her shop and she does beautiful work!
Next to my Grandmas sandwich cookies, shortbread are my favorite cookies eva. I can never ever seem to resist them so its a good thing they only come around once a year. Can you believe that I have never had a chocolate shortbread cookie?! I am going to try your recipe this weekend.
As usual, beautiful photos! I love how creative and crafty these are.
Your Grandma’s sandwich cookies are pretty spectacular. I don’t think I would be able to decide which one is my favorite! It is time for your to have a chocolate shortbread cookie, Julie! I hope y’all enjoy the recipe!! :D