Double chocolate shortbreads

Double chocolate shortbreads

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(59 ratings)

Prep: 10 mins Cook: 12 mins


Makes 10
You're only five ingredients away from a double chocolate melt-in-your-mouth delight

Nutrition and extra info

Nutrition: per shortbread

  • kcal290
  • fat18g
  • saturates11g
  • carbs31g
  • sugars15g
  • fibre1g
  • protein3g
  • salt0.22g
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  • 175g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g golden caster sugar
  • 200g plain flour
  • 2 tbsp cocoa powder
  • 100g chocolate chips, milk or dark


  1. Mix the butter and sugar together with a wooden spoon. Stir in the flour and cocoa, followed by the chocolate chips – you’ll probably need to mix it together with your hands at this stage. Halve the dough and roll each piece into a log about 5cm thick. Wrap in cling film and chill for 1 hr or for several days. Can be frozen for up to 1 month.

  2. Heat oven to 180C/160C fan/gas 4. Slice logs into 1cm-thick rounds, transfer to a baking tray lined with baking parchment and bake for 10-12 mins. Cool on the tray.

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Comments, questions and tips

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Comments (70)

RosePauline's picture

These are great: delicate and delicious and very easy. The butter is best very very soft and I used an electric mixer to blend in the (white) sugar, mixing very thoroughly. Sifted the flour and cocoa together and beat in, again with the mixer. Mini chocolate chips would work better, I think, for slicing. I chilled the logs two hours. And they do take longer to bake than recommended. BTW, they taste even better after a few days... should they last that long!

supergirl2000's picture

They were OK, not amazing at all. Maybe try adding some vanilla to give the flavour a bit more depth. They also need longer cooking time: I took them out after 17 mins thinking they would harden as they cooled, but only the thinnest ones were done. The ones cut to 1cm were underbaked

melilondon's picture

They are simply amazing!!!! I will make them again for sure :-)

jayjayem's picture

Didn't like this. Chilled in fridge but found them difficult to cut due chocolate chips. Maybe freezing would be best. Did not come out of oven in a nice round but in a melted puddle. They did harden up but didn't look great. Very crumbly and not at all sweet. Edible but wouldn't serve to guests.

johnjustice's picture

Just made my second batch this morning. I doubled the quantity which when you think about it is a wise thing to do as the dough logs freeze well. These have a good taste and are easy to make, however mixing the "softened" butter could be a problem for some one who has difficulty with their hands like me. I thought a wooden type of potato masher would be a great help to do this. However they turned out very well and are another confirmation of how much better home made is over shop bought. Will make again.

Rose121's picture

Loved it. Each batch made ~20 reasonably sized cookies. 12 mins cooking time was plenty - although they were still squishy, they firmed up as they cooled.

missjcaley's picture

These taste amazing - although I seriously struggled making sausage shapes and cutting into rounds - the mixture was too crumbly - turned to rubble like a previous comment mentioned. Although even after freezing I still couldn't cut them without them falling apart - very frustrating! Pretty sure it must have been an error on my part somewhere along the way!

I instead pushed the mixture into silicone ice cube trays and froze for 45 minutes. Then popped out the cubes onto a baking sheet and let defrost for 30 minutes or so. Then bake for 20 mins et-voila, choc shortbread bites - they've gone down a treat in the office!

Miss Magpie's picture

Very easy to make and they taste delicious, however I had to bake for almost 20 minutes before they were cooked properly.

hazine124's picture

If you freeze the dough should you defrost it before cooking? Or can you freeze slices and cook from frozen?

rosalind55's picture

Very easy to make and absolutely delicious!

marieb1's picture

Incredibly easy to make - maybe a little buttery but I think that's right given they are shortbreads.

brittaniabrigia's picture

Great recipe, easy to make and tastes delicious.

bailig's picture

These were easy to make, but I wasn't that impressed with the final result, just not very tasty.

nimblenick's picture

super easy to make and really delicious

I made these as a rehearsal batch for my daughter's bday party and her verdict: they're perfect! :)

We still have one roll in the freezer and everyone's looking forward to them!

thanks for a great recipe to make little kids and parents happy!

alicer90's picture

Delicious! The mix was quite crumbly but it cooked out fine after cooling.

alicer90's picture

Delicious! The mix was quite crumbly but it cooked out fine after cooling.

gfm722's picture

lovely recipe, tasted great, very easy to make, although did have to cook for almost 20 minutes.

dana_rubene's picture

Very easy and tastes great! I made my improvisation- added cinnamon in stead of coco powder. Result was really tasteful!'s picture

In oven looking good. Firmed dough up on fridge overnight...... Almost impossible to cut without it being reduced to rubble! Maybe a short stay in fridge next time!!


Questions (0)

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Tips (2)

RowanTreeRoos's picture

To avoid having a crumbly mixture, I added 2 teaspoons of vanilla extract - that worked a treat and allowed for easy shaping and cutting.

I also left out the chocolate chips to keep the biscuits closer to traditional Shortbread.

melilondon's picture

If you intend to bake them on the day, chill them for a couple of hours. It will ensure the dough will be compact enough to be cut properly. They will be soft coming out of the oven, but they will harden when they cool down, so no need to bake them longer :-)