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Hey guys! Happy New Year! I hope everyone is enjoying a pleasant (and hopefully Omicron-free) start to 2022. After spending far too long caught up in apartment-hunting, I’m finally settled into a new place and happy to be back experimenting in the kitchen.
Although these days much of my time is devoted to coming up with creative macaron designs, it’s still fun to play around with other pastry and confectionery recipes, too. And while I love a fancy cake or a big, bakery-style cookie packed with loads of ingredients as much as the next person, sometimes there is nothing better than a simple “slice and bake” shortbread.
Traditional shortbread recipes usually consist of just a few staple ingredients: butter, flour, sugar, and sometimes a pinch of salt. These days there are plenty of less “traditional” shortbread recipes, both sweet and savory. Mine features a classic shortbread base filled with chunks of dark chocolate and chopped pecans, plus a generous sprinkling of coarse sea salt.
Now, look. I know people tend to 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.)
Substitution Ideas
But then again, this isn’t a classic bakery-style chocolate chip cookie, so perhaps there is room for an exception to the rule? The crunchy pecans definitely add a unique element. In my opinion, they are well worth including.
If you don’t like pecans, you could just as easily 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!) something like roasted sunflower seeds might offer a crunchy, nut-free alternative. You can also omit the nuts altogether.
Pecan Shortbread Tips and Tricks
Though tempting, do not skip either of the chilling steps in this recipe! Chilling your dough log for at least one hour will make it much easier to slice. Meanwhile, chilling the slices will make 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. It might even cause your shortbread dough to crumble.
I designed these as “slice and bake,” but you can also press the dough into a parchment-lined tin, or roll and cut with a metal cutter. (Be sure your cutter is metal and not plastic. 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 choices.
Choose a 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 use sanding sugar instead.
Make-Ahead Suggestions
If desired, you can make your shortbread dough up to 24 hours in advance. Simply shape it into a log, wrap it in clingfilm/plastic wrap, and chill in the refrigerator until you’re ready to slice and bake your cookies.
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!
Shortbread with Chocolate, Pecans, and Sea Salt
- Total Time: 1.5 hours
- Yield: 14-16 biscuits 1x
Description
“Slice and bake” style shortbread biscuits packed with chunks of dark chocolate and crunchy pecans, topped with a sprinkling of sea salt!
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
