Why you’ll love this Chocolate Shortbread
Simple Pantry Ingredients
Made with everyday basics and no eggs, no fuss; just buttery, chocolatey goodness.
Rich and Buttery Texture
Crumbly yet tender, with melt-in-your-mouth richness in every bite.
Packed with Chocolate Chunks
Each bite is studded with melty chocolate pockets for extra indulgence.
Versatile Shape Options
Slice-and-bake or press into a tin or choose whichever suits your mood or occasion.
Perfect for Gifting or Snacking
These biscuits keep well, travels well and looks beautiful as part of a cookie box or dessert spread.
Top Tips
Use Softened Butter, Not Melted
Room temperature butter creams better and helps form that perfect shortbread crumb.
Chill the Dough Well
Chilling for at least 2 hours helps the cookies hold their shape and bake evenly.
Don’t Overmix After Adding Flour
Mix just until the dough comes together as this keeps the shortbread tender, not tough.
Use Good Quality Chocolate Chunks
Real chunks or chopped bar chocolate melt better and give beautiful texture.
Score While Warm (Tin Method)
If pressing into a tin, score your pieces right after baking so they slice cleanly when cooled.
How to make Chocolate Shortbread
Ingredients
- 125g Salted Butter
- 50g White Sugar
- 25g Light Brown Sugar
- 1/2 tsp Vanilla Extract
- 160g Plain Flour
- 85g Chocolate Chunks
Instructions
1. Cream the Butter & Sugars
In a mixing bowl, beat the softened butter, white sugar, and light brown sugar together until light and fluffy (about 2–3 minutes).
2. Add Vanilla & Flour
Mix in the vanilla extract then gradually add the flour and mix until a soft dough forms; don’t overmix.
3. Fold in Chocolate Chunks
Gently fold the chocolate chunks into the dough until evenly distributed.
4. Shape & Chill the Dough
Option 1: Slice & Bake
Roll the dough into a log (~2 inches thick), wrap in cling film, and chill for 2 hours. Then slice into 1cm thick discs.
Option 2: Press Into a Tin
Press the dough evenly into a parchment-lined 8-inch square or round tin. Smooth the top and score into wedges or squares.
5. Bake
Preheat oven to 175°C fan / 180°C / 350°F.
- Log slices: Place on a lined baking tray, spaced slightly apart for 12 – 15 mins until the edges are golden.
- Pressed dough: Bake in the tin and re-score while warm for 20 – 25 mins
6. Cool & Serve
Let cool completely before slicing or serving to ensure the shortbread firms up.
Storage tips
Room Temperature: Store in an airtight container for up to 5–7 days.
Freezer (Unbaked Dough): Freeze dough log or pressed dough for up to 1 month. Slice and bake from frozen, adding 1–2 extra minutes to the bake time.
Freezer (Baked): Freeze cooled shortbread in layers with parchment for up to 1 month.
Other recipes you might like
Chocolate Caramel Shortbread Cookies – Chocolate Caramel Shortbread Cookies – My Simple Eats
Shortbread Cookies – Shortbread Cookies – My Simple Eats
White Chocolate Twix Cookies – White Chocolate Twix Bars – My Simple Eats
Chocolate Shortbread
Ingredients
Method
- In a mixing bowl, beat the softened butter, white sugar, and light brown sugar together until light and fluffy (about 2–3 minutes).
- Mix in the vanilla extract then gradually add the flour and mix until a soft dough forms; don’t overmix.
- Gently fold the chocolate chunks into the dough until evenly distributed.
- Option 1: Slice & Bake
- Roll the dough into a log (~2 inches thick), wrap in cling film, and chill for 2 hours. Then slice into 1cm thick discs.
- Option 2: Press Into a Tin
- Press the dough evenly into a parchment-lined 8-inch square or round tin. Smooth the top and score into wedges or squares.
- Preheat oven to 175°C fan / 180°C / 350°F.
- Log slices: Place on a lined baking tray, spaced slightly apart for 12 – 15 mins until the edges are golden.
- Pressed dough: Bake in the tin and re-score while warm for 20 – 25 mins
- Let cool completely before slicing or serving to ensure the shortbread firms up.
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