Chocolate Shortbread Cookies with Hazelnuts & Sea Salt are inspired by the flavors of Oregon and intensely chocolaty, without being overly sweet.
I’m really excited to be teaming up with one of my favorite local brands, Bob’s Red Mill, and sharing my Chocolate Shortbread Cookies with Hazelnuts & Sea Salt as part of their United States of Cookies campaign. They asked one blogger from each of the 50 states to create a cookie recipe influenced by their home state. 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.
But let’s not leave out the Bob’s Red Mill Organic Unbleached All Purpose White Flour. It’s also produced right here in Oregon. As a kid, I remember my dad making the 2-hour drive from Eugene to Oregon City just to stock up on Bob’s Red Mill products – Cornmeal, flour, beans. Nowadays, you can just buy their products in your local grocery store. Which is awesome, because I love using their flour in my baked goods. It’s the same high protein flour used by professional bakers and it always does its job at producing light and airy cookies for me.
Let me present you with The Oregon Cookie: Chocolate Shortbread Cookies with Hazelnuts & Sea Salt. Intensely chocolaty, without being overly sweet, salty, buttery and crisp. I’d say that they’re the perfect cookies – Even outside of Oregon.
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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 dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Chocolate Shortbread Cookies Recipe
Chocolate Shortbread Cookies with Hazelnuts & Sea Salt
- 12 oz . bittersweet chocolate finely chopped (divided)
- 1 ¾ cup Bob’s Red Mill Organic Unbleached White Flour
- ½ cup unsweetened cocoa powder
- ¾ tsp . baking powder
- ¾ tsp . kosher salt
- 1 cup unsalted butter
- ¾ cup sugar
- 1 tsp . vanilla extract
- ½ cup chopped hazelnuts
- Flake 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 saran 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.
- Divide the dough in half. 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.