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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15th May, 2013
lovely recipe, tasted great, very easy to make, although did have to cook for almost 20 minutes.
9th Mar, 2013
Very easy and tastes great! I made my improvisation- added cinnamon in stead of coco powder. Result was really tasteful!
7th Mar, 2013
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!!
10th Feb, 2013
These are so easy - lovely choccie treat with a cuppa. Best to make two batches and freeze one. That way you can lift one out of the freezer and have freshly baked biscuits in 5 mins after a long day at work! Would have 5 stars, if only for fact that can be a bit soft. (But still awesome).
25th Jan, 2013
I love these biscuits, I always make them when family come to stay and they never last very long! So easy to make as well and I love that you can keep the dough uncooked in the fridge/freezer ready for those biscuit emergencies!!
13th Jan, 2013
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! :(
21st Dec, 2012
forgot to rate it, oops!
21st Dec, 2012
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
13th Dec, 2012
very good recipe
8th Dec, 2012
Didn't really come out as shortbread but the actuall cookie was delicious and freezes well. Lovely eaten with icecream


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