Double chocolate shortbreads

Double chocolate shortbreads

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(75 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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Frantic Flapjack
11th Aug, 2019
I doubled up the recipe, hoping to get 20 biscuits. I ended up with over 40! I chilled for over 2 hours. When cutting into discs, they do crumble a little but because of the high butter content, you can easily push the crumbled bits back into the disc - they kind of melt together. I baked for 15 minutes and they turned out well. Very light and crumbly.
16th Feb, 2018
Completely melted the butter and didn't bother with the fridge or freezer - no time! Just pressed the mixture into a muffin tin with silicone cases - great for little ones! And the rest of the mix into a lined cake tin. Delicious. Left in oven after 15 with oven OFF to let them harden up. Just perfect. The cupcake cookies were thicker than the cake tin one which we cut into four big chunks. Enjoy. So quick and easy.
27th Apr, 2017
Amazing!! Needed to soften the butter in the mirowave for about 20 seconds but other than that great recipe. My niece especially loved mixing it with her hands! 12 mins was the bake time I used.
10th Oct, 2016
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!
8th Oct, 2016
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
11th Feb, 2016
They are simply amazing!!!! I will make them again for sure :-)
jayjayem's picture
28th Nov, 2015
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.
21st Jun, 2015
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.
1st Jun, 2015
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.
10th Dec, 2014
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!


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RowanTreeRoos's picture
13th Oct, 2016
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
11th Feb, 2016
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 :-)
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