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Made withwith dark chocolate and crunchy pecans and finished with a sprinkling of sea salt, this is my favorite recipe for chocolate pecan shortbread cookies!
What Inspired This Chocolate Pecan Shortbread Recipe?
While I love a fancy cake or a big, bakery-style cookie as much as the next person, sometimes there is nothing better than a simple “slice and bake” style shortbread biscuit.
Traditional shortbread recipes consist of just a few staple ingredients: butter, flour, sugar, and sometimes a pinch of salt. However, these days there are plenty of creative shortbread recipes available, of both the sweet and savory varieties. Packed with dark chocolate, pecans, and coarse sea salt, these chocolate pecan shortbread cookies definitely fall into the latter category.
I know people have very, very strong opinions on whether or not nuts belong in a chocolate chip cookie. (It’s long been a subject of “controversy” with fans of the famous chocolate chip cookies at New York City’s Levain Bakery, so much so that after many years they’ve finally introduced a walnut-free version to meet customer demand.) But pecans work perfectly here. Unless you need to make this recipe allergy-friendly, I do not recommend skipping the nuts!
Why Make These Chocolate Chip Shortbread Cookies?
In this simple shortbread biscuit recipe, pecans, dark chocolate, and sea salt converge to form the perfect blend of nutty, salty, and sweet. The buttery shortbread creates a soft, crumbly texture, while the pecans add a bit of crunch to every bite. I’ve finished these cookies with a sprinkling of coarse sea salt to contrast the dark chocolate and sugary shortbread, elevating both flavors without overwhelming them. These slice-and-bake style shortbread cookies pair nicely with a cup of tea, and they also make a thoughtful homemade gift.
Chocolate Pecan Shortbread Tips and Tricks
Though tempting, do not skip either of the chilling steps in this recipe! Chilling the log of dough for at least one hour will make it much easier to slice. Meanwhile, chilling the individual slices keeps the butter nice and cold, preventing the cookies from spreading too much in the oven.
Use a very sharp knife when slicing your shortbread log. A dull knife will produce ragged-looking slices, and might even cause your shortbread dough to crumble.
I designed these as “slice and bake,” cookies, but you can also press the dough into an 8×8 inch parchment-lined tin, or roll it with a rolling pin and cut with a metal cutter. If opting for cut shortbread, choose a metal (not plastic) cookie cutter. You’ll need something sharp enough to cut through all of those nuts and chocolate!
Use good-quality dark chocolate for this recipe, rather than grocery store chocolate chips. Brands such as Ghirardelli, Valrhona, or Callebaut are all good options.
Choose coarse or flaked sea salt for sprinkling—fine sea salt will simply disappear. If you’re not a fan of the sweet-and-salty combo,you can finish your shortbread cookies with sanding sugar instead.
Shortbread Substitutions
If you don’t like pecans, you can use walnuts or pistachios in this recipe instead. And if you have an allergy (or just really, really believe that nuts don’t belong in chocolate chip cookies!) roasted sunflower seeds offer a crunchy, nut-free alternative. You can also omit the nuts altogether.
Make-Ahead and Storage Suggestions
You can make the shortbread dough up to 24 hours in advance. Simply shape it into a log, wrap in clingfilm/plastic wrap, and refrigerate until you’re ready to slice and bake your cookies.
Store baked shortbread cookies in an airtight container at room temperature for up to five days. Baked cookies can also be layered between sheets of parchment and frozen in an airtight container for up to three months.
Other shortbread recipes you might enjoy:
Funfetti Slice and Bake Shortbread
Shortbread with Spring Flowers
Apricot and Rosemary Shortbread
If you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Chocolate Pecan Shortbread
- Total Time: 1.5 hours
- Yield: 14-16 biscuits 1x
Description
Chocolate pecan shortbread biscuits with dark chocolate, crunchy pecans, and sea salt! The best recipe for chocolate chip shortbread cookies.
Ingredients
145 grams unsalted butter (10 tablespoons)
55 grams granulated sugar (1/4 cup)
180 grams flour (1 1/3 cups + 1 tablespoon)
Pinch salt
100 grams chopped dark chocolate, or chocolate callets (2/3 cup)
50 grams chopped pecans (1/2 cup)
Coarse sea salt, for sprinkling
Instructions
In a large mixing bowl or bowl of a stand mixer, add butter and sugar and whip until fluffy and well combined. Add flour and a pinch of salt, and mix on low until the mixture resembles breadcrumbs.
Use your hands to work in the chocolate and pecans, and continue kneading gently until a loose dough has formed.
Shape dough into a log, approximately 9 inches / 23 centimeters long and about 2 inches / 5 centimeters in diameter.
Wrap log in clingfilm/plastic wrap and chill in the refrigerator until firm, at least 1 hour.
While dough chills, preheat oven to 190° C / 375° F. Line a baking sheet with a silicone baking mat, and set aside until ready to use.
Unwrap log and slice into 1/2-inch / 1.25-centimeter thick slices. Transfer to prepared baking sheet and sprinkle with coarse sea salt, pressing salt gently into the tops of the slices.
Transfer tray to the freezer and freeze for 10 minutes (or chill in the fridge for 30 minutes if your tray doesn’t fit in the freezer!)
Bake in preheated oven until shortbread is just lightly golden around the edges, about 13-15 minutes. Remove from oven and transfer to a wire rack to cool completely.
Store shortbread biscuits in an airtight container at room temperature for up to five days.
Notes
Use good-quality dark chocolate for this recipe, rather than grocery store chocolate chips. Brands such as Ghirardelli, Valrhona, or Callebaut are all good choices.
- Prep Time: 10 minutes
- Chilling Time: 1 hour + 10 minutes
- Cook Time: 13-15 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Dessert