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!
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- 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
Chocolate Shortbread Cookies with Hazelnuts & Sea Salt
- 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
- 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.
I teamed up with FoodSaver to bring you this post. As always, all opinions are my own.
19 thoughts on “Chocolate Shortbread Cookies with Hazelnuts”
oh how I love hazelnuts!! these cookie sound wonderful
Those look delicious! A real treat for hazelnut lovers in the NW.
Those sound (and look) delicious!!
Yum! Oregon hazelnuts are the best!
Those look so decadent! Also, I love Bob’s. Their products are always of such high quality.
I love shortbread, I love chocolate and I love cookies. It’s a win-win!!
Id love to make these…. Im going to pin them to make for Valentines day as my holiday baking is “finally” finished! But these are so beautiful and the hazelnuts seal it!
Awww – Thanks Michele – I think these will be perfect for Valentine’s Day. Enjoy!
These sound heavenly with sea salt and hazelnuts! Love everything about them!
Thanks so much Kaleigh!
These sound wonderful! I have been seeing some of the different state options and think your idea is so great for Oregon! Can’t wait to try them!
Thank you Amy!
The cookies look delicious! Love chocolate!!
I need to ask, why is there baking powder in these shortbread cookies? Shortbread never has a leavener.
I find that it makes them a bit more airy, and delicate, which I prefer. You can definitely leave it out though!
If you want to make them more delicate, substitute 1/4 cup flour with 1/4 cup cornstarch
This recipe got my home smelling like heaven. I don’t think any of it was allowed to fully cool.
I also made the almond variety.
Dear sea salt, After eating up my beach house, I just wrapped you up in a chocolatey goodness and shoved you down my throat.