Double chocolate shortbreads

Double chocolate shortbreads

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(93 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 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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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
21st Nov, 2012
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.
16th Nov, 2012
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...)
12th Nov, 2012
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.
11th Nov, 2012
These were ok, found them quite bland, not something I'll make again!
11th Nov, 2012
5 stars all the way


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