Chocolate Shortbread Cookies with Hazelnuts & Sea Salt have an intense chocolate flavor, without being overly sweet.
For me, it doesn’t get much more Oregon than hazelnuts and sea salt. Both ingredients remind me of my weekends. On Saturday and Sunday you’ll most likely find me at a local vineyard or on the beach.
Here in Oregon, you’ll find lots of hazelnut groves that pop up amongst our local vineyards – And, for good reason. Hazelnuts and pinot noir grapes both love the volcanic soils and temperate ocean, mountain and river climates in the area. Did you know that Oregon produces a staggering 99% of the entire hazelnut crop in the United States? We win at hazelnuts.
And then there’s the sea salt. That stuff that makes everything at our beach house rust away also adds some pretty amazing flavor to so many foods. Last winter, during a stormy day at the beach, Rick and I took a short drive up to Netarts Bay where we were able to check out some local sea salt production in action. It was such a windy day that the power was actually out at the production facility. But, through the limited bit of sun that was peeking through the windows, we were able to check out the salt making process. Large vats, that reminded me of those tanks you see at fisheries, held loads of shiny salt crystals that are formed through evaporation. The size of some of the crystals was amazing. The salt fiend in me found my happy place.
Let me present you with Chocolate Shortbread Cookies with Hazelnuts & Sea Salt. Intensely chocolatey, without being overly sweet. They’re buttery and crisp with just a hint of flaky salt. I’d say that they’re the perfect cookies – even outside of Oregon.
Which makes them perfect for Christmas and holiday gifting.
This year I’m gifting my Chocolate Shortbread Cookies with my favorite food gadget – the FoodSaver® Handheld Sealer. I’m obsessed with this new kitchen tool and I use it nearly everyday.
As a person who hates clutter on my counters, the handheld sealer fits perfectly into my life. It’s about the size of a cell phone and the compact, cordless design removes air with the press of a button, creating an airtight seal. The convenient charging dock makes recharging and storing on the counter fast and easy and it works with FoodSaver Zipper Bags and FoodSaver Fresh Containers to keep food fresh in the pantry or fridge longer.
I always say the best gifts to give are ones that you use yourself. And I can’t wait to share this one with my friends this year!
Cookie Recipes:
- Quinoa Breakfast Cookies with Dark Chocolate & Sea Salt
- Pretzel & Butterscotch Chip Cookies
- Linzer Cookies with Strawberry Jam
- Cookie Dough Bites with Almond Flour
If you loved this Chocolate Shortbread Cookies recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished cookies and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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Chocolate Shortbread Cookies Recipe
Full Recipe
Chocolate Shortbread Cookies with Hazelnuts & Sea Salt
Equipment
- Mixer
Ingredients
- 12 ounces bittersweet chocolate (finely chopped (divided))
- 1 ¾ cup white flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon kosher salt
- 1 cup unsalted butter
- ¾ cup sugar
- 1 teaspoon vanilla extract
- ½ cup chopped hazelnuts
- Flaky sea salt
Instructions
- Sift together the flour, cocoa powder, baking powder and salt. Set aside.
- Cream together the butter and sugar in a stand mixer, using a paddle attachment, until light and fluffy. Slowly add in the flour mixture, until just combined.
- Add vanilla and half of the chopped chocolate and beat until mixed.
- Lightly flour your working surface and divide the dough in half. Roll each half of dough into a log, about 1” in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour, until firm.
- Preheat oven to 300 degrees.
- Slice the cookie logs into ¼-inch thick rounds and place on cookie sheets.
- Bake for 15-20 minutes.
- The cookies will still be slightly soft to the touch. Let sit for 5 minutes, then transfer to wire racks to cool completely.
- Line a baking sheet with parchment or wax paper.
- Microwave the remaining chopped chocolate in 30 second intervals until smooth. Dip each cookie in chocolate, then place on parchment paper. Before the chocolate hardens, sprinkle each cookie with chopped hazelnuts and a sprinkling of sea salt.
Nutrition
I teamed up with FoodSaver to bring you this post. As always, all opinions are my own.
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