Rich, double chocolate shortbread cookies sandwiched with Nutella! They can be made in one bowl with a hand whisk/fork and rubber spatula, making these Nutella shortbread cookies an easy project for beginner bakers. Feel free to cut out any shapes you want, or copy these adorable Domo cookies, which are decorated with melted chocolates.
Disclaimer: this post may contain affiliate links.
About this double chocolate shortbread cookie recipe
Who remembers Domo?!
Growing up, I actually had no idea where Domo was from. I just remember seeing this character in plushie form and on different t-shirts at the mall when I was in elementary school, and was obsessed! So of course I had my own plushie (which you see pictured here) and other random Domo merch in my room.
And for the past few weeks, I’ve been wanting to make a Domo bake, especially since I haven’t seen this character around for a while. I thought I already had enough character macarons on my page and wanted to make a recipe that is easier for beginner bakers. So, I whipped up these cute shortbread cookies!
This recipe is adapted from my shortbread bear cookies. The only differences are that I decreased the amount of flour + added in cocoa powder and espresso powder to elevate the chocolate flavor. I also made them into sandwich cookies by adding Nutella in between the shortbread.
I was pleasantly surprised at how chocolatey these chocolate espresso shortbread cookies came out. The cookies aren’t too sweet, so the Nutella really balances out the cookie. What’s even better is that this is a quick, easy recipe that will surely impress your friends. These shortbread cutout cookies are very versatile, so you can cut out any shapes you want and make it for any party/holiday!
Can I make vegan shortbread?
Yes, you can!
Instead of regular butter, you can swap in high quality vegan butter made for baking. Make sure to use a good brand—some brands are very high in water content and melt at lower temperatures, yielding very flat cookies. I recommend brands like Miyokos and Country Crock.
You can also omit the egg. First, follow the recipe up until you add the flour and salt. Slowly mix the dry ingredients in. If the dough seems too crumbly, add a tablespoon of alternative milk at a time (2-4 tbsp total), until the dough comes together. The finished dough should be thick, but scoopable.
And as for decorating the domo faces, you can replace the decorating chocolate for a vegan brand, like Pascha chocolate. OR, you can try out my easy icing recipe, which is found in my teddy bear cookie recipe.
Can I make this gluten-free?
Yes! I recommend using a high quality 1:1 gluten-free flour, like King Arthur or Bob’s Red Mill.
Tips for baking and decorating
Properly measure the flour
I always like to measure my ingredients with a kitchen scale for consistent, accurate results. But if you’re measuring with cups, make sure you follow this tip: gently spoon in the flour into the cup until it’s full, then scrape the excess off using the back of a knife or offset spatula.
If you scoop the cup directly into the flour bag or container, the flour may get compacted, and you will be adding in more flour than necessary. On the other hand, if your flour is clumpy, you could be adding in chunks of flour into the cup with gaps in between them, possibly adding less flour than required. These instances can cause tougher or even really flat cookies, since the proper ratio of dry:wet ingredients isn’t met.
So, for best results, use a scale. If you don’t have one, gently spoon and level the flour into your measuring cup!
Shaping the Domo cookies
After mixing and chilling the dough, sandwich it between two pieces of parchment paper. This will help with any sticking and eliminate the need to add any flour for dusting.
Roll the dough until it is a little less than half an inch thick, then cut out shapes by either using a knife or square cookie cutters.
Space out the shortbread squares about 2-3 inches apart on a lined baking tray, then bake for 10-12 minutes until edges are set and firm.
Decorating with melted chocolate
For the details, you can use a piping bag, cookie scribe, or toothpick.
Dye ¾ of the melted white chocolate red and use this for the mouth.
When dying white chocolate, you’ll want to use oil-based food coloring or the chocolate will seize up and become lumpy. However, if you don’t have oil-based food coloring, you can try mixing in a tsp of neutral oil (canola, vegetable) at a time! The chocolate should come back together. Maaagic.
Once that is dry, use the remaining white chocolate for the teeth. Then, use melted milk chocolate for the eyes and sandwich the cookies using Nutella!
Storing the Domo cookies
Store these cute shortbread Domo cookies in an airtight container at room temperature for up to a week!
Double Chocolate Shortbread Cookies w/ Nutella
- 1 ¾ cup all-purpose flour (210g)
- ¼ cup cocoa powder (30g)
- ½ tsp espresso powder
- ½ tsp salt
- ½ cup unsalted butter, softened (1 stick butter/8 tbsp)
- ½ cup granulated sugar (100g)
- 1 egg, room temp (or 4 tbsp milk)
- 1 tsp vanilla extract
Decoration for face:
- oil-based red food coloring, see steps
- 4 tbsp white chocolate, melted
- 1 tbsp milk or dark chocolate, melted
- ½ cup Nutella (148g)
For the cookie dough:
- In a stand mixer using the paddle attachment (can alternatively use hand mixer, whisk, or fork!), mix the butter and sugar on medium speed until smooth. Scrape bottom of bowl.
- Add in the egg and vanilla. Stir until combined.
- Sift in all of the flour, cocoa powder, espresso powder, and salt, mixing until no dry spots remain.
- Cover dough with plastic wrap and refrigerate for at least 30 minutes. This will help the dough firm up and will be easier to roll out later.
- Preheat oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats.
- Now, you will make a "parchment stack". The bottom layer will be a large piece of parchment paper, the cookie dough in the middle, then parchment paper on top. This will make rolling out the dough much easier + mess free.Lay large piece of parchment paper down on work surface. Plop on all of the cookie dough, then lay another piece of parchment on top of it. Use a rolling pin to roll out the dough into a large rectangle, until dough reaches desired thickness. I rolled my dough out to a little under half an inch thick. If sheet of dough becomes too soft to work with, pop it in the freezer for 15 minutes.
- This step will help loosen the shortbread from the parchment paper layers. So when you cut out dough pieces, the dough doesn't stick to the paper and is easier to transfer to your lined baking tray.Peel off top parchment paper, then lightly stick it back on. Flip the entire parchment-shortbread-parchment stack over so you can peel off the bottom parchment paper.
- Use cookie cutters to cut out desired shapes. If you'd like to copy the Domo design, use a knife to cut out even squares.
- Transfer cookies to baking sheets, about 2-3 inches apart. The cookies will not spread much while baking. Using a fork, poke 3 rows of holes in each shortbread. This will help the shortbread bake evenly and flat, so it doesn't puff up in the oven.
- Bake for 10-12 minutes. Cookies should have slightly firm edges and look set (no wet/underbaked spots in dough).
- Let cool on pan for about 5-10 minutes, then transfer to wire rack. Match the shortbread cookies in pairs and line them up.
For the Domo faces:
- You can use a toothpick, cookie scribe, or piping bag. I used piping bags.
- Add oil-based red food coloring to the ¾ of the melted white chocolate. If you don't have oil-based food coloring, then the chocolate will seize/become lumpy.To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again. Use this for the mouth.
- Use remaining white chocolate for the teeth.
- Use the melted chocolate to draw on the eyes.
- Use a piping bag, spoons, or knife to spread on Nutella on each bottom cookie.
- Add matching cookie with Domo face on top.
- Store cookies in an airtight container at room temperature for up to a week.