1/2 cup (113 grams) unsalted butter, softened
1/4 cup + 2 tablespoons (75 grams) packed light brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup (125 grams) white whole wheat flour or all-purpose flour or 1 cup (138 grams) 1-to-1 gluten-free baking flour
3/4 cup (128 grams) milk chocolate chips or chopped milk chocolate
1/3 cup (37 grams) finely chopped pecans (or other nuts)
Preheat the oven to 350 °F (176 °C) and lightly grease a 9″ (23 cm) tart pan with a removable bottom.
In a large mixing bowl using an electric hand mixer or stand mixer, beat the butter, sugar, salt and vanilla at medium speed until combined.
Gradually beat in the flour at low speed until the flour is well incorporated. Do not over mix!
Press the dough onto the bottom of the prepared pan and using a fork, poke holes about every 1″.
Bake for 15-20 minutes or until golden brown.
Meanwhile, place the chopped nuts on a baking sheet. When you remove the shortbread from the oven, toast the nuts for about 3-8 minutes or until they smell toasty (the time will depend on how finely the nuts are chopped).
Remove the shortbread from the oven and use a sharp knife to cut the shortbread into 8 wedges. The shortbread will be quite fragile so let it cool completely in the pan.
Carefully remove the cookies from the pan using a spatula.
Place a piece of parchment paper or wax paper on a baking sheet that will fit in your refrigerator.
Melt the chocolate in a small saucepan over low heat while stirring frequently.
Spoon the chocolate over the top and sides of a piece of shortbread and use the spoon to even it out. Place the shortbread on the parchment paper and sprinkle with nuts. Repeat with the remaining pieces.
Place in the refrigerator for about 30 minutes to allow the chocolate to harden. You could alternatively let the cookies sit at room temperature for about 2 hours or until the chocolate has hardened.
Store in an airtight container at room temperature for up to 3 days.
Source : allrecipes.com