Everyone loves a good shortbread cookie. They're light, they're buttery, and they go great with a cup of joe! And these chocolate hazelnut shortbread cookies are no exception! They've got a beautiful, sandy texture that just melts in your mouth.

What do I need to make these cookies?

Traditionally, shortbread consists of flour, butter, and sugar. These being hazelnut and chocolate cookies, there will be a few extra added ingredients. Here's everything you'll need for these shortbread:

• All-purpose flour

• Hazelnut flour

• Butter

• Confectioners sugar

• Vanilla extract

• Salt

• Chocolate

What type of chocolate should I use in these cookies?

For this particular cookie recipe, I used bittersweet chocolate. I think it has just the right balance of flavor and sweetness with the hazelnut. If you prefer milk or dark chocolate, though, you can definitely switch it up to fit your liking!

Do I need to chill the dough?

Yes! Chilling shortbread dough is necessary for a perfect shortbread cookie. When you chill shortbread dough, it firms up the softened butter, and will help the cookies keep their shape while baking.

How long do I need to chill the dough?

This shortbread dough is chilled twice. The first chill will be an initial chill once the dough is mixed and shaped. The dough will chill for an hour. The second chill will be after the cookies have been cut out, before they go in the oven. Once the cookies are cut out, they will chill for an additional 45 minutes.

Chocolate Hazelnut Shortbread

Recipe by Chrissy

Servings

servings

Prep time

hours

minutes

Cooking time

minutes

Total time

hours

minutes

Ingredients

2 cups all-purpose flour
1 ¼ cup hazelnut flour
1 cup (2 sticks) unsalted butter, softened
¾ cup powdered sugar
½ teaspoon salt
2 teaspoons vanilla extract
4 oz bittersweet chocolate, finely chopped

Directions

Cream together the softened butter and powdered sugar. Add in the vanilla extract.
Add in the flour, hazelnut flour, and salt. Mix for 1-2 minutes, until the dough starts to come together. Mix in the chopped chocolate.
Dump finished shortbread dough out onto a clean work surface. Form dough into a rectangle (about 7" x 4"). Wrap the shaped dough in plastic wrap, and place in the refrigerator to chill for 1 hour.
Once your dough has chilled, unwrap it and place it on a clean work surface. Roll the dough out to ½ in thick. Using a cookie cutter or sharp knife, cut the dough into 3 inch rectangles. Place cut cookies onto a baking sheet lined with a baking mat or parchment paper. You may have to re-roll your dough a second time to use all the cookie dough.
Pop the baking sheet with all of your cut cookies in the refrigerator to chill for another 45 minutes.
During the last few minutes of the second chill, preheat your oven to 350°F.
Once preheated, take your cookies out of the fridge and pop them in the oven. Bake for 20 minutes.
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack. Allow to cool completely before enjoying. Dip in melted bittersweet chocolate, if desired.

Chocolate Hazelnut Shortbread

Ingredients

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