Go Back
Print Recipe

Chocolate-Cocoa Nib Shortbread Cookies

A buttery-crisp double chocolate slice-n-bake cookie. Recipe credit to Cindy Mushet, author of The Art and Soul of Baking. I've taken the liberty of doubling the recipe here, since I always want at least part of a roll to stash in my freezer. (You're welcome!)
Course: Dessert
Servings: 36 cookies

Ingredients

  • 1/2 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, cold, cut in1/2-inch cubes
  • 1-3/4 cups (9.5oz/270g) unbleached all-purpose flour
  • 6 Tbsp. 3oz/85g) unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/2 cup (2oz/56g) roasted cocoa nibs
  • 4-5 Tbsp. sanding or raw sugar crystals

Instructions

  • Original instructions by Cindy Mushet.
  • Place granulated sugar, butter, flour, cocoa and salt in a food processor fitted with the metal blade. Process for about 45 seconds. Scrape down bowl and break up any large clumps with rubber or silicone spatula. Process for another 15 to 30 seconds, until dough looks uniformly dark and forms large, shaggy clumps. Add cocoa nibs and pulse 4 or 5 times to mix into the dough. Dump dough out onto a work surface and knead gently several times, just to bring it together.
  • Squeeze dough into a log about 12 inches long and about 1 inch in diameter, and gently roll it back and forth until smooth. (Rosie rolls it on parchment paper, which can them be used to wrap the dough). Don’t add flour if the dough is sticky — simply refrigerate dough for 15 to 20 minutes to firm up the butter, then try again.
  • If you like, sprinkle sanding sugar on work surface (or parchment) alongside the log and gently roll log in the sugar, turning to coat evenly. Cut a piece of plastic wrap several inches longer than the log and center the log at one long edge of the wrap. Roll log into the wrap so it is tightly bound by the plastic. Twist ends of the wrap to secure the log and help to create a rounded shape. You can use a cardboard paper towel roll to keep the roll of dough nicely rounded during storage. Just slit the cardboard lengthwise and slip the log inside it to help keep the rounded shape. Refrigerate for 2 hours.
  • Preheat oven to 300F and position and oven rack in the center. Line baking sheet with parchment paper.
  • Remove cardboard and plastic wrap from dough log and use a thin knife to slice it into 3/8-inch-thick rounds. Place 15-18 cookies 1 inch apart on the prepared baking sheet. Bake, rotating the sheet halfway through the baking time, for 30 minutes, or until cookies are cooked through and look dry on top. (It’s difficult to tell when dark chocolate cookies are done. This is when an oven thermometer and a timer are your best friends in the kitchen.) Transfer cookies to a cooling rack and let them cool completely.