Chocolate Shortbread with Cashews and Coconut. Chocolate shortbread cookies with semisweet chocolate chips, roasted salted cashews and sweetened coconut. Delicious on their own, we like to brush them with melted chocolate and dust them with toasted coconut and cashew dust.
Why You Should Make Chocolate Shortbread
- these cookies bake up perfect every time.
- make the dough ahead of time and use it when you want fresh hot cookies.
- the cookies are excellent for making tart crusts.
- the base recipe for chocolate shortbread happily takes on your favorite add-ins.
- they pack and store really well.
This dough comes together in minutes. After a short spell (or overnight) in the refrigerator, the chilled cookies are cut into rounds and baked off.
The base chocolate shortbread recipe can handle about 1-1/2 cups of add-ins. Today, were using semisweet chocolate chips, roasted salted cashews, and sweetened coconut flakes.
Powdered sugar, all-purpose flour, and cocoa powder are pulsed in a food processor a few times to combine. Ice cold butter cubes are added and processed until the mix resembles small pebbles.
The semisweet chocolate chips, roasted salted cashews, and sweetened coconut flakes are added to the mix and the dough is pressed together. I like to transfer the dough to a piece of wax paper and add my extras one at a time, rolling the dough around on the paper until everything is incorporated. I like to break off pieces and push them back into the larger dough ball, ensuring I get proper disbursement through my dough of all my extra goodies.
The dough is rolled into a cylinder, wrapped in plastic and chilled for at least a half hour. I usually break the dough into two pieces, roll two smaller logs, wrap them in plastic and place them in two tall round drinking glasses. The dough takes the shape of the glass, ensuring rounder cookies.
The chilled dough is cut into 1/4-inch thick rounds. The cookies are placed on parchment lined cookie sheets and baked in a preheated oven until set, about 22 minutes.
Shortbread is usually cooled to room temperature allowing the cookies to harden. They should be cooled completely before dipping in chocolate. 1/4 cup of semisweet chocolate chips are melted in the microwave. The melted chocolate is brushed onto the top of the cookies. Crushed cashews and toasted coconut are sprinkled over the melted chocolate. The cookies are set aside for the chocolate to harden.
Other Cookie Recipes You Might Enjoy!
- 62 grams powdered sugar (1/2 cup)
- 256 grams all-purpose flour (2 cups)
- 60 grams unsweetened cocoa powder (1/2 cup)
- 250 grams unsalted butter (18 tablespoons), softened slightly + chopped in small pieces
- 80 grams semisweet chocolate chips (1/2 cup)
- 75 grams chopped salted cashews (1/2 cup)
- 62 grams sweetened coconut flakes (1/2 cup)
- Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper or silpat mats.
- Add powdered sugar, flour and sweetened cocoa powder to bowl of food processor. Pulse a few times to combine.
- Transfer to dough to flat surface. Knead into dough ball. Divide dough in half. Roll each half of dough into cylinder about 2-1/2 inches in diameter.
- Wrap each cylinder in plastic wrap and chill 30 minutes to overnight.
- Cut cold dough into 1/4-inch thick cookies and place on prepared baking sheets. These cookies don’t spread much, so they can be within an inch or so of each other.
- Bake 22 minutes in preheated oven, rotating the cookie sheet halfway through baking time.
- Remove cookies from oven. Place cookie sheets on wire rack. Cool for a few minutes and remove cookies from cookie sheets to cool completely.