Chocolate Pecan Shortbread
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Made with 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, there are times when nothing beats 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. You’ll find shortbread cookies flavored with citrus, dried fruit, rose petals, and even Earl Grey tea.
Packed with dark chocolate, pecans, and sea salt, these chocolate pecan shortbread cookies definitely fall into the “creative” category. And while I know that 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), I think pecans work perfectly here.
In this simple shortbread biscuit recipe, pecans, dark chocolate, and fine 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 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 Recipe Ingredients
To make these shortbread cookies, you’ll need:
- Butter – Unsalted butter works best for this recipe. If using salted butter, omit the fine sea salt from the dough.
- Granulated Sugar – Granulated sugar adds sweetness and promotes browning. If substituting caster sugar, I recommend measuring by weight rather than volume.
- Flour – All purpose flour (plain flour in the UK) forms the shortbread dough base.
- Sea Salt – A pinch of fine sea salt balances the sweetness of the cookie dough, while a sprinkling of flaky sea salt (or coarse sea salt) adds a salty-sweet contrast.
- Pecans – Chopped pecans add texture and crunch. Unless you need to make these cookies nut-free for dietary reasons, I do not recommend skipping the pecans. (If you have some left over, you can save them to make my maple pecans!)
- Chocolate – You’ll need 100 grams (2/3 cup, or about 3 1/2 ounces) of dark chocolate or chocolate chunks. Choose a good-tasting, good-quality chocolate, rather than chocolate chips (although those will also work in a pinch!)
How to Make Chocolate Pecan Shortbread
Chocolate Pecan Shortbread Tips and Tricks
Do not skip the chilling steps. 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 sharp knife. 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.
Choose good chocolate. Opt for a good-quality dark chocolate for this recipe, rather than grocery store chocolate chips. Brands such as Ghirardelli, Valrhona, or Callebaut are all solid options.
Sprinkle with flaky sea salt. Top your unbaked cookies with a sprinkling of coarse sea salt or flaky sea salt—fine sea salt will disappear into the dough. And if you’re not a fan of the sweet-and-salty combo,you can finish your shortbread cookies with a sprinkling of sanding sugar instead.
Make-Ahead and Storage Suggestions
You can make the shortbread dough up to 24 hours in advance. Shape it into a log, wrap in clingfilm/plastic wrap, and refrigerate until you’re ready to slice and bake your cookies.
Store baked chocolate pecan shortbread cookies in an airtight container at room temperature for up to five days.
To freeze: Layer cooled cookies between sheets of parchment and freeze 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
Lavender Shortbread
Earl Grey Shortbread
And if you do 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!
Print
Chocolate Pecan Shortbread
- Total TimeAbout 2 hours
- Yield18 2-inch round cookies 1x
A recipe for chocolate pecan shortbread biscuits with dark chocolate, crunchy pecans, and flaky sea salt.
Ingredients
120 grams unsalted butter (8 1/2 tablespoons; 4 1/2 ounces), softened
50 grams granulated sugar (1/4 cup)
192 grams all purpose flour (1 1/2 cups)
Pinch fine sea salt
100 grams chopped dark chocolate, or chocolate chunks (2/3 cup; 3 1/2 ounces)
50 grams chopped pecans (1/2 cup)
Coarse or flaky sea salt, for sprinkling
Instructions
In a large mixing bowl or the bowl of a stand mixer, mix butter and granulated sugar on high speed until smooth and creamy, about 30 seconds. Add all purpose flour and fine sea salt, and mix on low speed until mixture resembles breadcrumbs, about 30 seconds more.
With a bench scraper, work in the dark chocolate and chopped pecans. Use your hands to finish bringing the ingredients together until a soft dough forms.
Shape dough into a log, approximately 9 long and about 2 inches in diameter. Wrap in clingfilm/plastic wrap and refrigerate until firm, at least 1 hour, or overnight.
Preheat oven to 355° F (180° C). Line a half sheet rimmed baking tray with parchment or a silicone baking mat.
Unwrap log. With a sharp chef’s knife, slice into 1/2-inch-thick slices. You should have about 18 slices total.
Arrange on prepared tray. Sprinkle with coarse or flaky sea salt.
Freeze tray for 10 minutes, or refrigerate for 30 minutes if your tray doesn’t fit in the freezer.
Bake in preheated for 20-22 minutes, or until very lightly golden brown around the edges
Remove from oven. Transfer to a wire rack to cool completely.
Store chocolate pecan shortbread biscuits in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Chilling Time: 1 hour 15 minutes
- Cook Time: 20-22 minutes
- Category: Biscuits and Cookies
- Method: Oven
I loved these. They’re like a fancier chocolate chip cookie, and the sea salt gives them a nice salty and sweet contrast.
So glad you enjoyed these! I know not everyone loves salty-sweet, but it’s one of my personal favorite combinations.