Double chocolate shortbreads

Double chocolate shortbreads

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(98 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


  • 175g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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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4th Jul, 2020
Easy and delicious! I wish there wasn’t so much guess work about knowing when they are cooked as they definitely become more crisp after they cool. The colour doesn’t change and I took them out after 14 minutes. My batch made many more than 10, which is a happy thing when they taste this good!
18th Jun, 2020
I used granulated white sugar instead of caster sugar (I ran out) and it worked just fine. I also made them slightly thicker than the picture provided, but I pressed them down a bit so they wouldn’t rise. I used big chunks of white chocolate instead and it tasted lovely. Everyone approved. They looked like small biscuits or cookies but you could taste the shortbread. The white chocolate countered the cocoa in it, wasn’t too milky or anything. Super easy recipe and will make again.
Lucy Reed's picture
Lucy Reed
17th Jun, 2020
lovely texture, these spread a teeny bit which i wasn't expecting so i am going to chill for longer next time and see if that helps :) Would deffo use recipe again
3rd May, 2020
Hey Barney, thank you, these are just delicious, 10/10, one of the best biscuits I've made. We were in desperate need of biscuits so I skipped the fridge part, made roughly 2cm balls and squashed them with a fork onto the baking parchment and cooked for about 15 mins (made 18 biscuits, by the way). For people who haven't made them before, they don't harden in the oven but when you leave them to cool on the baking tray - so knowing when they were cooked was majorly guesswork for me! Very easy to make and delicious.
20th Oct, 2019
I have made these hundreds of times now and always get great feedback. I don't use the cocoa powder and just have them as plain shortbread with choc chips (personal preference). I split the dough in two and roll them into 'sausages' so the disks are about 5cm wide, then roll them in greaseproof or cling film to chill. Once firm I cut them 1cm thich as suggested. They spread a little when cooking and normally end up with about 20 biscuits. I bake them for the suggested 10-12mins, until just starting to colour gently at edges and then leave them to cool on the tray and they firm up nicely. Delicious!
27th Sep, 2019
So far so delicious - the raw dough is amazing - if you make your own ice cream this would be a great recipe for dough part of cookie dough ice cream! Having difficulty cutting it even with my electric knife after freezing overnight so am leaving it for 10mins before trying again! But I have high hopes for the cooked biscuit.
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!


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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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