Nutella Dipped Espresso Shortbread Cookies with Sea Salt

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This chocolate dessert is the perfect ending to a great meal. Salty and sweet with a great crunch, these pair wonderfully with a cup of coffee or hot chocolate. Food blogger Katie Barszcz of Small Boston Kitchen shares this recipe as a Valentine’s Day idea.

Yield: 2 dozen cookies

Course:

Ingredients

  • Cookies Ingredients
  • 2 sticks butter, softened to room temperature
  • 1 ½ cups flour
  • ½ cup rice flour
  • ½ cup sugar
  • 2 tsp instant espresso powder
  • 1 tsp salt
  • For the Nutella
  • ½ cup Nutella
  • ¼ cup semi-sweet chocolate chips
  • 2 TBS milk
  • 1 TBS Confectioner’s sugar
  • Sea Salt for sprinkling

Directions

  1. Preheat the oven to 375 degrees. Line a 9 x 9 pan with parchment paper and set aside.
  2. In a stand mixer, beat the butter, flours and sugar until it starts to come together. Add the espresso powder and salt and continue to mix until a dough is formed.
  3. With wet fingertips, press the cookie batter into an even layer in the prepared pan.
  4. Bake for about 25-30 minutes, or until the edges start to brown. Cool the cookies a bit and then gently remove from pan.
  5. While they are still slightly warm, cut them into 3 inch sticks and place onto a cookie sheet.
  6. Bake again for another 5-10 minutes or until the edges and bottoms are golden brown. Set aside to cool completely.
  7. Over a double boiler, combine the Nutella, chocolate chips, milk and Confectioner’s sugar. Continuously stir until all of the chocolate melts.
  8. Dip one end of the cooled cookies into the warm Nutella mixture and then sprinkle with sea salt. Place onto a cooling rack and let them cool completely. These can be stored in an air-tight container at room temperature for a couple of days.
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