Double chocolate shortbreads

Double chocolate shortbreads

  • 1
  • 2
  • 3
  • 4
  • 5
(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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
11th Nov, 2012
5 stars all the way
11th Nov, 2012
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
4th Oct, 2012
Easy peasy! Kids loved the mix before cooking. Had great fun making them and delicious!! :) :)
30th Sep, 2012
Best cookie recipe I know, and I love the fact that you can freeze logs of the stuff. It makes a fantastic stand by.
16th Sep, 2012
Made some of these as gifts. Really easy and very yummy! Went down a treat!
dysphoria's picture
22nd Aug, 2012
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 :)
7th Aug, 2012
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.
11th Jul, 2012
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!
18th Jun, 2012
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!
27th Apr, 2012
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!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?