Chocolate Pecan Shortbread Cookies

In my household, cookies are prevalent, but my kids are picky and only a few cookies make their list of being “worthy” to devour, and this cookie made the list! The toasted pecans and chocolate chips add a little texture to the deliciously crumbly shortbread. I tried these two different ways - sprinkling with sparkling sugar and drizzling with chocolate - the chocolate drizzle won hands-down, per my son’s taste test! Try making these at your home and let me know if they’re received as well by your family and friends! 

CHOCOLATE PECAN SHORTBREAD COOKIES RECIPE

Preheat oven to 350 degrees.

Ingredients:

• 2 ½ cups flour
• ¼ cup almond flour
• 1 tsp baking powder
• ½ cup sugar
• ½ cup toasted pecans, in small pieces
• 1 tsp salt
• 1 cup semisweet chocolate chips
• ½ cup + 5 T cold, unsalted butter, cubed (190 grams)
• 1 egg white
• ½ tsp vanilla extract

Ingredients for Chocolate Drizzle:

• ½ cup semi sweet or milk chocolate chips
• 1 tablespoon shortening 

Directions:

Combine flours, baking powder, sugar, and salt in a food processor. Process for a few seconds to combine. Add chocolate chips and process for about 15 seconds. Add cold butter and process until butter is in pea sized pieces. Add egg white and vanilla extract and process to a crumbly dough. Add pecans and process until combined (if pecans are in large pieces, add them with the chocolate chips to get them into smaller pieces). 

Gather up the dough (it will be very crumbly) and form it into 2-3 small logs and place each onto plastic wrap. Using the plastic wrap, make into logs that are about 2-3” in diameter. Twist the ends of the plastic wrap and smooth out the “logs”. Chill for about 20-30 minutes. 

Remove from the refrigerator and slice with a sharp knife into ¼” rounds. Place on a parchment lined baking sheet.

Bake for 16-18 minutes until it's just starting to change color on the bottom of the cookie. 

Cool for 10 minutes on baking sheet, then remove to wire rack and cool completely. While cookies are cooling, make the chocolate drizzle. 

To make the chocolate drizzle: Put the chocolate chips in a microwave safe bowl and microwave for 30 seconds. Stir and continue in 15 second intervals until they begin to melt. Once they are partially melted, do not microwave any longer and just continue to stir. The heat will cause the rest of them to melt. Once completely melted, add the shortening and stir to thin out the chocolate.

Using a fork, dip into the melted chocolate and then swish the chocolate over the cooled cookies. Allow about 15 minutes for chocolate to set, then enjoy!

Credit: Adapted from a recipe by Guittard Co.