Chocolate Pecan Shortbread Cookies made by adding chopped pecans to our buttery chocolate shortbread then drizzling them with melted chocolate. These incredible shortbread cookies melt in your mouth and have the best chocolate flavor!
With an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add in vanilla extract and cocoa powder.
Add flour, baking powder and salt. Mix until it forms a dough. Add in pecans and mix until combined.
Divide the dough in half. On a sheet of wax paper, form each half into an 8-inch log. Chill the logs, wrapped in the wax paper, for at least 2 hours or overnight. (If you’re pressed for time, 30 minutes in the freezer works well too!)
Heat the oven to 300°F. Line baking sheets with parchment paper.
Cut the logs into ¼-inch-thick slices with a sharp knife. Arrange the slices 2 inches apart on baking sheets.
Bake the cookies on the top rack of the oven for 22-26 minutes.
Transfer to wire racks to cool. Heat chocolate chips in microwave for 1 minute. Stir gently and continue heating in 15 second increments until smooth. Transfer to a small baggie. Cut the corner and drizzle on cookies. Let cool to set.