A classic shortbread gets deeper coffee flavors in this new take featuring cocoa nibs.
Cocoa nibs are strong stuff. You don’t need a lot to add some oomph. Here, two tablespoons is enough to do the trick.
Use whatever chocolate chips you have around for this recipe. Going dark will be a closer match for the nibs. Therefore, I prefer semisweet or milk chocolate, or a combination thereof.
The resulting shortbread is firm enough to hold up when it is cut into finger-sized pieces, but it is wonderfully soft and chewy to eat.
Eat this for a snack or dessert, or do the proper UK thing and serve it with some hot tea!
Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs
This recipe creates a small pan of delicious chocolate chip shortbread with a boost from cocoa nibs.
Equipment
- 9×9 pan
Ingredients
- 1 cup unsalted butter 2 sticks, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup confectioners’ sugar
- 2 cups all-purpose flour
- 3/4 cup chocolate chips
- 2 Tablespoons cocoa nibs
Instructions
- Preheat oven at 350-degrees. Line a 9×9 pan with foil and apply nonstick spray.
- In a big bowl, beat butter, vanilla, and salt until it is smooth and creamy. Slowly beat in the confectioners’ sugar followed by the flour. Fold in the chocolate chips and cocoa nibs.
- Dump dough into the prepared pan. Lightly flour hands and pat dough flat and smooth. Score through the dough with a floured knife to make rectangular wedges, then prick surface all over with a floured fork.
- Bake for 30 to 33 minutes, until shortbread is set and the edges are browned. Let set in pan for 20 minutes, then use the foil to lift contents onto a rack to completely cool. Move them to a cutting board and slice into pieces along original score marks.
- Store in a sealed container at room temperature.
OM NOM NOM!
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