Hazelnut Chocolate Chip Shortbread Cookies
Classic butter shortbread enriched with toasted hazelnut pieces and chocolate chips. Mixed in two stages to ensure even distribution, chilled as logs, then sliced and baked until golden-edged. Rich, crumbly texture with nutty depth and chocolate pockets throughout.
Ingredients
- 24 tbsp butter, in pieces
- 1 cup granulated sugar
- 3 ¾ cups flour
- 1 tl vanilla extract
- salt, pinch
- 5 ½ oz chocolate chips
- 3 ½ oz hazelnuts, coarsely chopped
Instructions
- 1
Knead butter, sugar, flour, vanilla extract, and salt together until dough comes together
- 2
Briefly knead in chocolate chips and hazelnuts, then form into 2 logs approximately 2" in diameter
- 3
Wrap in plastic wrap and refrigerate at least 1 hour until firm
- 4
Preheat oven to 350°F and line 2 baking sheets with parchment paper
- 5
Remove dough from refrigerator and slice into ¼" thick cookies
- 6
Place on baking sheets and bake 20-25 minutes until edges are golden brown
- 7
Cool on a wire rack
Tips
Chill dough thoroughly before slicing to prevent spreading during baking
Keep chocolate chips and hazelnuts separate until final knead to avoid overdistribution
Good to Know
Airtight container at room temperature up to 5 days
Dough logs freeze up to 3 months. Slice and bake from frozen, adding 2-3 minutes
With coffee, tea, or milk. Serve at room temperature
Common Mistakes
Do not over-knead initial dough to avoid tough cookies
Do not skip refrigeration to prevent cookies from spreading
Do not slice thicker than 0.5 cm to ensure even baking