Description
Delightful walnut shortbread cookies drizzled with luscious mocha for a perfect balance of flavors.
Ingredients
Scale
- 4 oz bittersweet chocolate chips, chopped
- 1 tbsp finely ground instant espresso powder
- 1 cup walnut halves, toasted
- 1 cup (2 sticks, 8 oz) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 tsp fine salt
- 1 1/2 tsp vanilla extract
- 1/3 cup bittersweet chocolate chips, finely chopped
- 2 1/3 cups all-purpose flour
- Flaky salt, for sprinkling
Instructions
- Preheat oven to 325°F (163°C). Toast walnuts on a baking sheet for about 8 minutes. Let cool and chop.
- Cream butter, sugar, salt, and vanilla in a stand mixer until smooth.
- Add toasted walnuts, chocolate, and flour, mixing on low speed until crumbly dough forms.
- Shape dough into a smooth 2-inch log, wrap in plastic, and refrigerate for 2 hours.
- Preheat oven to 350°F (175°C) and prepare baking sheets.
- Slice chilled dough into 1/4-inch thick cookies and arrange on baking sheets.
- Bake for 13-15 minutes or until edges are golden. Cool on a wire rack.
- Drizzle with melted mocha chocolate and sprinkle with flaky salt before serving.
Notes
Ensure you chill the dough properly for the right texture. Store in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg