Double Chocolate Shortbread Cookies w/ Nutella

double chocolate shortbread cookies next to domo plushie

5 from 3 votes

Double Chocolate Shortbread Cookies w/ Nutella

Rich, double chocolate shortbread 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.

Prep Time10

Cook Time10

Chill time30

Total Time50

Course: Dessert

Cuisine: American

Servings: domo cookies

Calories: 222kcal

Author: Bianca Fernandez

Ingredients

Dry ingredients:

1 ¾ cups all-purpose flour (210g)
¼ cup cocoa powder (30g)
½ teaspoon espresso powder
½ teaspoon salt

Wet ingredients:

½ cup unsalted butter, softened (1 stick butter/8 tbsp)
½ cup granulated sugar (100g)
1 egg, room temp (or 4 tbsp milk)
1 teaspoon vanilla extract

Decoration for face:

oil-based red food coloring, see steps
4 tablespoons white chocolate, melted
1 tablespoon milk or dark chocolate, melted

Filling:

½ cup Nutella (148g)

Get Recipe Ingredients

Instructions

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.

Assembly:

Use a piping bag, spoons, or knife to spread on Nutella on each bottom cookie.
Add matching cookie with Domo face on top.
Enjoy!

Notes

Store cookies in an airtight container at room temperature for up to a week.

Nutrition