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Chocolate Shortbread Olé

NESTLÉ TOLL HOUSE
Prep:
10 mins
Cooking:
10 mins
Cooling:
0 min
Yields:
42 (3 1/2 dozen) cookies
Chopped pecans and a hint of cayenne give this rich Chocolate Shortbread Olé recipe really unique flavor and a south of the border flair.

Ingredients

  • 2 bars (8 oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar, broken into small pieces
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cayenne pepper
  • 1 cup packed light brown sugar
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 cup pecans, toasted and chopped

Directions

PREHEAT oven to 325º F.

MICROWAVE chocolate in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

COMBINE flour, cinnamon and cayenne in medium bowl. Beat brown sugar and butter in large mixer bowl until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.

SHAPE dough into 1-inch balls; place 2-inches apart on ungreased baking sheets. Flatten with bottom of glass dipped in sugar.

BAKE for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Nutritional Information

  • Serving Size
    1/42 (3 1/2 dozen) cookies of recipe
  • Calories 120
  • Calories from Fat 70

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 7g 11%
  • Saturated Fat 3.5g 17%
  • Cholesterol 10mg 3%
  • Sodium 25mg 1%
  • Carbohydrates 13g 4%
  • Dietary Fiber .5g 3%
  • Sugars 8g
  • Protein 1g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 2%