Chocolate Walnut Shortbread Cookies ~ if a cookie and a brownie had a baby they might come up with a delicious buttery cookie like this! Keep a log of this slice and bake cookie dough in the fridge for last minute visitors (or snack attacks!)
Chocolate and walnuts were made for each other. These slice and bake cookies are like little brownie bites, only not quite as sweet, and the slightly bitter walnut flavor holds its own against the chocolate. There is a nice background of vanilla, too. They have that famous shortbread texture, which melts in your mouth, and they’re ridiculously easy to make.
Slice and bake cookies are one of the best concepts ever, one of my favorite ways to use this dough is to slice off a few at a time to bake up when the urge for fresh cookies warm from the oven strikes.
TIP: You can freeze this dough, just be sure to wrap it well and use it within a month or two.
After you chill the dough it slices up neatly. Use a sharp knife and you’ll reveal a kaleidoscope of chocolate walnut gorgeousness.
TIP: Be sure your butter is at room temperature and you get the dough thoroughly combined, with no dry flour or dry crumbles, before rolling it into a log.
Ingredients
- 1/4 cup confectioner's sugar
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder (regular or extra dark)
- 1 stick, (1/2 cup) unsalted butter, room temperature
- 1 Tbsp vanilla extract
- heaping 1/2 cup walnuts, rough chopped
Instructions
- Whisk together the dry ingredients. You can use a wooden spoon or a stand mixer. I use my mixer. Add in the butter and the vanilla, and stir until completely mixed and a soft dough forms.
- Fold in the walnuts and turn the dough onto a piece of parchment paper. Form the soft dough into a rough log, about 7-8 inches long.
- Roll up in the paper, smoothing the log and twisting the ends firmly to form a secure package.
- Refrigerate for 2 hours, or freeze for 1 hour if you're in a hurry, then unwrap and slice into thin slices, about 1/4-1/3 inch.
- Preheat oven to 325F
- Place on a silpat or parchment lined baking sheet and bake for about 10 to 12 minutes. Just until set.
- Cool for a minute on the tray, then transfer to a cooling rack.
Make it your own~
- Toast the walnuts for a deeper flavor.
- Pecans would also work well in this recipe.
don’t forget to pin these Chocolate Walnut Shortbread Cookies!
more nutty shortbread cookies to try…
33 Comments
Elinor
July 8, 2018 at 6:50 amHi, looks great!
How much gr. Is 1 stick b 1/2 cup unsalted butter..?
Sue
July 8, 2018 at 7:50 am1 stick or 1/2 cup butter is equal to 4 ounces, or 113 grams Elinor.
Tina
April 28, 2018 at 8:56 pmHi Sue I made these today and followed your instructions but they taste chalky. I froze them for an hour and they cut nicely.
Sue
April 29, 2018 at 7:46 amNot sure about the chalky taste, Tina, but I do know that shortbread in general is very different from regular cookies, and maybe that’s what you’re experiencing? There is a little bit of a ‘flour’ taste to shortbread, and that could be interpreted as chalky. Hope you try my other cookies :)
Christina
February 14, 2019 at 2:11 pmI recently used what turned out to be stale confectioner’s sugar. Although it was in frosting, it definitely left a bad taste. I can see how that might affect other recipes.
Jean
January 16, 2018 at 10:13 amGreat recipe! My Mom made these cookies in the 1950’s and they were my favorites!
Thank you for sharing the recipe and bringing back wonderful memories!
Sue
January 16, 2018 at 11:09 amYou’re welcome Jean!