Double chocolate shortbreads

Double chocolate shortbreads

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(57 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 (68)

meteoraah's picture

I followed this recipe with exact measurements but my test batch of four shortbreads turned out too salty, buttery and sandy, and not done well. So I read up a little online and put slices of raw potato into the remaining dough to soak up the saltiness and then 1) added flour, 2) added a lot more sugar, 3) added cocoa powder and 4) changed the bake time to 15-20 mins. This fixed the remaining ones enough to be enjoyable but nothing close to amazing. I'm quite disappointed! :(

neelzp's picture

forgot to rate it, oops!

neelzp's picture

These are excellent, maybe a bit buttery but the kids are loving them, will make again with white chocolate chips and wont melt the butter

sbarker5's picture

very good recipe

alisya's picture

Didn't really come out as shortbread but the actuall cookie was delicious and freezes well. Lovely eaten with icecream

happycook85's picture

Made these as per recipie, followed all instructions. I love cookies himself loves shortbread thought these would be prefect! taste like solid crumbly sickly chocolate tasting butter. Sorry. I can cook cakes, cupcakes, deserts, cheesecakes but not bread or biscuits so maybe its just me.

lizleicester's picture

Made a batch of these at v short notice with self raising flour (all I had to hand) and no chilling at all. They came out looking wonderful and tasting even better having only needed 30 mins from start to eating (warm...)

trace28za's picture

I enjoy intensely chocolate cookies and thus substituted 40g of the flour for cocoa (best quality), in addition to adding the prescribed 2 tbsp of cocoa powder. I used powdered (icing) sugar in place of castor sugar. I also used lindt 85% (processed into chocolate chip size morsels). I prepared a dark chocolate icing and made cookie sandwiches. My husband has dubbed these delicious intensely chocolate cookies ''infinity delights", because according to him they are infinitely delicious. Melt in your mouth deliciousness.

lisajo29's picture

These were ok, found them quite bland, not something I'll make again!

lislol12's picture

5 stars all the way

lislol12's picture

geniouse i'm 12 but these i made on my own when my mum went out and they are the most deliouse thing ever pluss they never fail to hit the spot for your hole family

celyncoed's picture

Easy peasy! Kids loved the mix before cooking. Had great fun making them and delicious!! :) :)

yummers's picture

Best cookie recipe I know, and I love the fact that you can freeze logs of the stuff. It makes a fantastic stand by.

jenniferocious's picture

Made some of these as gifts. Really easy and very yummy! Went down a treat!

dysphoria's picture

I made this with wheat free all purpose plain flour, with extra added xantham gum.

When making accidentally melted the butter, having put it in the microwave too long, this didnt matter. Also I used half castor sugar half light muscovado sugar.

Put in both white chocolate and milk chocolate choc chips, left in the fridge in a tub, rolled into balls and squashed down into 13 cookies.

Be careful when moving when hot! They crumble, but lovely when cool, perfect for my friend's birthday :)

pinkfluffychic's picture

These were very easy to make, but I found it quite difficult to cut through the 'logs' with chocolate chips inside. I think next time I will put them in the fridge and then shape them by hand.
Also, they do not look anything like the picture, but are more like a crumbly cookie than shortbread.
Still, they were very yummy and will definitely make again.

becsh82's picture

Tried this recipe which was so easy and it worked a treat! Really moist in the middle and really chocolatey. I made smaller ones and still have half the dough in the freezer for another day - yeay!

janjee's picture

I made these, not sure what I was doing wrong as I followed the recipie, too buttery and they didn't taste too great, not sure what
I did wrong? Disappointed!

ebony143's picture

Melt-in-the-mouth chocolately bliss! Easiest, cheapest and most delicious recipe I've tried, this is now my base biscuit/cookie recipe: double ingredients, minus cocoa and plus 1/2 tsp vanilla for a plain recipe, then split into 4 - add a generous amount of white chocolate, chopped glacé cherries, 1tbsp cocoa and tiny decorators smarties, one to each portion - all went down a treat at the school cake sale. I've added almond extract plus sliced almonds and have experimented with lemon extract and finely grated lemon peel for a lighter biscuit, too. I've also doubled the cocoa and added hazlenuts which was sinfully good with a cup of coffee and probably my favourite!! Yesterday, I added 50g each of dark, milk and white chocolate and baked for a few minutes less, making the biscuits more like soft cookies, for my hubbies work mates as a Friday treat. Yum!

chelle52's picture

I followed the recipe exactley and they didn't turn out like i thought they would. They were more like cookies but still tasted nice. Not sure if i'd make these again.


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