We are huge fans of traditional shortbread in this house, so it was only really going to be a matter of time before we tried out chocolate shortbread.
And we weren’t disappointed. They are just as quick and easy to make too, with just a few ingredients needed.
What You Need
To print out this recipe, please scroll down to the recipe card at the bottom of this post.
The ingredients needed to make chocolate shortbread are very similar to that of traditional shortbread, with of course the addition of chocolate. You can add in chocolate chips (or finely chopped chocolate) as well as cocoa powder to make it extra chocolatey.
Making Them
Before you get started, decide whether you are going to make shortbread cookies or cook the dough in one baking tin and then cut it up into slices afterwards.
I’ve done it both ways, cookies and slices. And just so you know, the slices come out a little more cake like in texture than the cookies – but both methods taste great.
The process for preparing shortbread dough is as simple as mixing it all together. You can do this by hand in a bowl with a wooden spoon, or if you prefer, a food processor. I have done it both ways, just choose which method suits you best.
Begin by creaming the butter and the sugar together until it is well mixed. Once the sugar and butter is creamed together its time to sift in the flour and the cocoa powder.
Stir it together and use your hands to combine it further until a soft dough has formed.
If you are going to add the extra chocolate (I recommend it!) you can use chocolate chips (the easiest way), or if you only have a bar of chocolate, you’ll need to cut it up into really small pieces – or you could use a cheese grater if you find that easier.
Fold the chocolate into the dough – if the dough feels too soft you can wrap it in cling film and leave it in the fridge for 30 minutes – 1 hour to firm up a little bit.
If you are baking the shortbread as one, transfer the dough to a suitable sized tin, I used a 20cm (8inch) one (I’ve shared a link to one in the recipe card below) and I like to slice it in the tin before cooking as well as pierce some holes with a fork.
If you are cooking individual cookies, divide the dough up into around 12 seperate balls and then using a fork or a spoon you can flatten down the shortbread dough on the baking tray. Space them out on the baking tray to allow them some time to spread during the cooking time.
Transfer the shortbread dough into a preheated oven (180°C/160°C fan/Gas Mark 4/350°F). If you are cooking slices in a tin cook for 25 minutes, or until the top is firm. If you are cooking the dough as cookies they will be ready much sooner, check on them at around 12 minutes, mine were ready after 15 minutes.
Leave them to cool on a wire rack although they do taste amazing when still slightly warm!
You can also optionally sprinkle some icing sugar on top.
More Shortbread Recipes
Are you looking for more shortbread recips to bake at home? You’ll love these! Let me know in the comments which ones you’ve made 🙂
- Easy Shortbread Recipe
- Chocolate Chip Shortbread Cookies
- Lemon Shortbread Recipe
- Millionaire Shortbread Recipe
- Air Fryer Shortbread
Chocolate Shortbread Recipe
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Equipment
Ingredients
- 150 g butter
- 80 g caster sugar
- 250 g flour
- 4 tbsp cocoa powder
- 50 g chocolate see note 1
Instructions
- Preheat oven to 180°C/160°C (fan)/Gas Mark 4/350°F
- Line baking tray or tin with greaseproof paper or grease with a little butter
- Cream the butter and sugar together in a bowl until smooth, sift the flour and cocoa powder into the bowl and mix together. This step can be done in a bowl or food processor.
- Transfer the dough to a tin, or if you are making cookies, seperate the dough into roughly 12 balls and then use the back of a spoon or knife to press it down. If the dough feels a bit sticky and soft (this can happen if it is over handled) you can wrap it in some cling film and leave it in the fridge for about 30 minutes – 1 hour until is hardens up a little bit.
- Cook in the preheated oven for 10 to 15 minutes for cookies or 25 minutes if you are cooking the dough as one in a baking tin.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.