walnut shortbread cookies with mocha drizzle

walnut shortbread with mocha drizzles

These walnut shortbread cookies are toasty, nutty, buttery and crumbly. They’re filled with bittersweet chocolate, toasted walnuts and drizzled with melted mocha chocolate.



mocha drizzle

  • 4 oz bittersweet chocolate chips (about 2/3 cup), chopped
  • 1 tbsp finely ground instant espresso powder (see note below)

walnut shortbread cookies 

  • 1 cup walnut halves
  • 1 cup (2 sticks, 8 oz) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 tsp fine salt
  • 1 1/2 tsp vanilla extract
  • 1/3 cup bittersweet chocolate chips, finely chopped (Ghirardelli is my favorite)
  • 2 1/3 cups all-purpose flour
  • mocha drizzle (recipe above)
  • flaky salt, for sprinkling


walnut shortbread cookies 

1. Preheat oven to 325°F. Spread walnuts out on a baking sheet and bake for about 8 minutes, or until fragrant and just beginning to darken. Set aside to cool, then roughly chop to pea sized pieces.

2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugar, salt and vanilla on medium high speed until smooth but not fluffy, about 1 minute. Add walnuts, chocolate and flour and mix slowly just until a crumbly dough forms.

For slice and bake cookies: 

3. Shape the dough into a smooth 2-inch log and wrap in plastic wrap. Refrigerate until very firm, at least 2 hours.

4. When ready to bake, preheat oven to 350°F. Line two baking sheets with parchment paper and set aside. 

5. Use a sharp knife to slice cookies into 1/4-inch thick slices. Arrange cookies at least 1/2- inch apart on prepared pans. Bake for 13- 15 minutes, or until golden on the edges. Let cookies rest a few minutes on the sheet pan, then carefully transfer to a wire rack to cool completely. Drizzle with melted mocha chocolate and sprinkle with flaky salt.

For perfectly round roll out cookies: 

3. Turn out dough to a lightly floured work surface, divide in half, and shape into two 1-inch thick disks. Wrap in plastic and refrigerate until very firm, at least 2 hours.

4. When ready to bake, preheat oven to 350°F.

5. Place one disk between two pieces of parchment paper and roll out to 1/4-inch thick. Repeat with remaining dough. Stack slabs of dough on top of each other and chill in the freezer for 10 minutes. 

6. Cut out rounds with a 2-inch cookie cutter and transfer to a muffin tin (no need to grease the cups). Re-roll and chill scraps as needed. Store unbaked cookies on a parchment paper-lined sheet pan in the refrigerator. 

7. Bake for 13- 15 minutes, or until cookies are firm to the touch and edges are just beginning to brown. 

8. Let cool in the muffin tin for a few minutes, then use a knife or small offset spatula to carefully transfer them to a rack to cool completely. Repeat baking remaining cookies.

9. When cookies are cool, drizzle with melted mocha chocolate and sprinkle with flaky salt.


  • If you only have instant coffee granules, grind them to a fine powder with a spice grinder or mortar and pestle. Otherwise, the granules won’t dissolve in the chocolate and will leave a gritty texture.


Keywords: walnut shortbread cookies