Chocolate Almond Shortbread Cookies
Buttery melt-in-your-mouth Chocolate Almond Shortbread - easy with six ingredients and the best nutty flavor with chocolate chips in every bite.
Servings: 21 cookies
Calories: 123kcal
Ingredients
- ⅔ cup + 1 tablespoon butter (softened)* (165 grams total)
- ⅓ cup + 1 ½ tablespoons granulated sugar (or fine or caster sugar) (84 grams total)
- 1¾ cups all purpose flour (11% protein or more)
- 1 pinch salt*
- ¼ cup finely chopped almonds
- ¼ cup chocolate chips (unsweetened or milk)
*If using unsalted butter then add ¼ teaspoon of salt. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
Instructions
- Beat the butter and sugar with an electric mixer (or stand mixer) in a large bowl for about two to three minutes or until the mixture is creamy.
- Sift the flour and salt into the butter mixture and stir. When it’s almost combined, add the almonds & chocolate chips, continue mixing on medium speed until the dough is firm.
- Wrap the cookie dough in plastic wrap and refrigerate it for 30 to 60 minutes. You can also chill it overnight.
- Take the dough out of the refrigerator. If it’s very firm, gently knead it to soften it up enough to roll. Place the dough between two pieces of plastic wrap or parchment paper and roll it out until it’s 1/4″ thick.
- Cut the dough out into rounds or squares using a cookie cutter and place them on baking sheets lined with parchment paper. Sprinkle sugar over the tops, if desired.
- Place the pans in the refrigerator for 15-20 minutes while the oven preheats to 320F (160C).
- Bake the cookies for approximately 10 minutes. Remove from the oven, cool them for two to three minutes on the cookie sheets before transferring them to a wire rack to cool completely. Enjoy!
Notes
For the nuts you can either purchase already chopped nuts or chop whole nuts, I recommend roasting the nuts first, place the nuts in a single layer on an ungreased baking / cookie sheet. Bake in a pre-heated 350F/180C oven for 5 to 8 minutes or until they are golden brown, remove immediately from the pan to a clean bowl to cool.
For extra almond flavor, try adding a teaspoon of almond extract to the dough. Or, you can add vanilla extract.
Shortbread will keep for up to a week at room temperature. The cookies will also keep in the freezer for up to three months.
Nutrition
Calories: 123kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 70mg | Potassium: 33mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 258IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 1mg