The first time I ever had a shortbread cookies was when I was in elementary school, in girl scouts. Remember the Trefoil cookies?? Trefoils are just your basic plain, thick shortbread cookie. I tried it and was definitely not impressed as a 9 year old. But fast forward to today-- I love shortbread cookies! They're simple to make, super versatile, and definitely worth the time to make them!
And since shortbread can easily be made into all different flavors, today, we're taking butter, delicious shortbread, but making it chocolate! Dark chocolate almond, to be more specific! Make with dark cocoa powder and almond extract, these shortbread cookies are sure to be a crowd pleaser.
INGREDIENTS FOR DARK CHOCOLATE ALMOND SHORTBREAD COOKIES
For these shortbread cookies, you'll need just nine ingredients! Here's everything you'll need:
• All-purpose flour
• Hershey's Dark Cocoa powder
• Espresso powder
• Powdered sugar
• Unsalted butter
• Almond + vanilla extract
• Chopped almonds
Making this shortbread dough could not be easier! Start by creaming together your softened butter and powdered sugar until the mixture is fluffy. Add in the vanilla and almond extract. Then, add in the flour, dark cocoa powder, and salt.
Once all of the dry ingredients are incorporated, the dough will still look a bit crumbly-- this is normal! Continue to mix the dough on a medium-low speed for about a minute until the dough comes together. Once it does, simply toss in the chopped almonds, give it a whirl to incorporate them, and you're done!
DO I NEED TO CHILL THE DOUGH?
Yes! Like most other cutout-type cookies, you want them to retain their shape and thickness. Chilling the dough is a huge part of how you do that. Once the dough is made and rolled out, it needs to chill in the refrigerator for just one short hour!
TIPS FOR THE BEST DARK CHOCOLATE ALMOND SHORTBREAD COOKIES
Even though these shortbread cookies are super easy to whip up, here are just a few tips to make sure your cookies are as delicious as they can be!
Make sure your butter is soft! You definitely want to make sure that your butter is good and soft before starting to make these cookies! If the butter is too cold, it won't properly incorporate into the dough. If it's too warm and melted, it will change the overall texture of the shortbread cookies.
Chop the almonds into pretty small pieces. While you want to be able to see the tiny chunks of almonds in these cookies, you also want to make sure they're easy to cut with your cookie cutter. You want them to be smaller than a pea, but not too small. I like using sliced almonds since they're way easier to chop to size.
Don't overwork your cookie dough. A good shortbread is light, slightly crisp, and should melt in your mouth. Overmixing or overworking your dough can make your shortbread to be tough or slightly chewy. Be sure to try and only mix your dough just until it comes together.
Don't skip chilling the dough. Chilling dough for shortbread cookies is important. It helps to solidify the butter, and will be important to help the cookies maintain their shape and not spread.
So, if you've got a handful of ingredients, and just over an hour of time, you need to make these cookies! Hope you absolutely love them! Happy baking ♥