• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ร—
    Home ยป Cookie recipes

    Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Quick and easy chocolate shortbread recipe

    Jump to Recipe

    Quick and easy chocolate shortbread! If you want to know how to make chocolate shortbread that is melt-in-the-mouth, chocolatey and comes out perfectly every time, then this is the recipe for you!

    Hand holding a freshly baked chocolate shortbread cookie, broken in half.

    My daughter and I first developed this recipe one weekend when we had the house to ourselves.

    We had made classic shortbread cookies countless times before, so this time, we wanted to take things up a notch by flavouring them with cocoa.

    A stack of chocolate shortbread cookies. The top cookie has a bite out of it.

    The results were incredible and we've made them dozens of times since, always with perfect results.

    Chocolate shortbread cookies, studded with chocolate drops, cooling on a wire rack.

    This chocolate shortbread recipe is great because it keeps its shape well and has a perfectly crumbly, melty consistency along with a deeply rich chocolatey flavour.

    Chocolate shortbread cookies, studded with chocolate drops, cooling on a wire rack. A hand holding one of the cookies, with a bit taken out of it.

    Here's what to do to make this chocolate shortbread recipe.

    Ingredients

    • 270 g (1¾ cups + 1 tbsp) plain white flour (all purpose flour)
    • 75 g (⅓ cup + 1 tbsp) white caster sugar (superfine sugar)
    • 200 g (1¾ sticks) salted butter chilled
    • 1 tsp vanilla extract
    • 40 g (⅓ cup) cocoa powder (dutch processed)
    • 30 g (3 tbsp) chocolate drops or chunks

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Wooden spoon
    • Parchment/baking paper
    • Rolling pin
    • 7cm (3 inch) round cookie cutter
    • Nonstick baking sheet
    • Wire cooling rack

    Instructions

    Preheat the oven to 180C (160C fan, 350F).

    Put the flour, sugar and cocoa in a large bowl and stir well.

    A mixing bowl containing flour, sugar and cocoa. Ingredients for chocolate shortbread arrange around the outside.
    A mixing bowl containing flour, sugar and cocoa mixed together. Ingredients for chocolate shortbread arrange around the outside.

    Cube the butter and add to the bowl.

    A mixing bowl containing flour, sugar and cocoa mixed together, cubed butter on top. Ingredients for chocolate shortbread arrange around the outside.

    Rub the mix through until you get an even crumb.

    A mixing bowl containing flour, sugar, cocoa and butter rubbed together to form a crumb. Ingredients for chocolate shortbread arrange around the outside.

    Add the vanilla extract and a tbsp of cold water, then cut it through the mix with a round knife.

    A mixing bowl containing flour, sugar, cocoa and butter mixed to a crumb. Vanilla and water added.  Ingredients for chocolate shortbread arrange around the outside.

    Eventually, you should be able to work the mix into a soft dough. You can add a drop more water if necessary.

    A mixing bowl containing chocolate shortbread dough. Ingredients for chocolate shortbread arrange around the outside.

    Turn the dough out on to a floured surface - it's a bit too squidgy, wrap and chill it for 10 minutes

    A ball of chocolate shortbread dough on a work surface. Ingredients for chocolate shortbread arrange around the outside.

    Roll the dough to 1cm thick - I like to do this between two sheets of baking paper as it avoids sticking. Alternatively, you could lightly flour your work surface.

    A ball of chocolate shortbread dough pressed between sheets of baking paper.

    Cut out your biscuits using a round 7cm cutter. Gather up the offcuts and keep cutting until you have around 15 rounds.

    Chocolate shortbread dough rolled out on baking paper. Rounds cut into the dough with a cookie cutter.

    Place the rounds on baking tray lined with baking paper and press a few chocolate drops into each one.

    Chocolate shortbread cookie dough rounds placed on a tray lined with baking paper. Each cookie has a few chocolate drops pressed into its surface.

    Bake for 12-15 minutes until just firm when pressed. When cool enough to handle, transfer to a wire rack to cool completely.

    Chocolate shortbread cookies with chocolate chips cooling on a wire rack.

    Once cool, enjoy on their own, with a cup of tea, or dunked into a glass of ice-cold milk!

    A stack of chocolate shortbread cookies. More cookies cooling on a rack in the background.

    Fun, yummy, easy, and you probably have all the ingredients in your cupboard and refrigerator already.

    Chocolate shortbread cookies with chocolate chips cooling on a wire rack. One cookie has a bite out of it.

    What do you think? Will you give this chocolate shortbread recipe a go?

    Close up shot of Chocolate shortbread cookies with chocolate chips cooling on a wire rack. One cookie has a bite out of it.

    More tips for perfect chocolate shortbread every time

    From making to shaping, baking and decorating, here are all the tips you need to make sure you get perfect chocolate shortbread.

    What does shortbread taste like?

    Shortbread in general is wonderfully sweet, buttery and with a dry texture that goes especially well with a hot or cold drink.

    What I love about this chocolate shortbread recipe in particular is both how chocolatey every bite is and how refreshing each creamy chocolate drop is when you bite into it. You should be able to get a little in every bite!

    How can I tell when my chocolate shortbread is cooked?

    Play close attention to your timer (these cookies take 12-15 minutes to make).

    When you think your shortbread is ready, press your finger on the surface. It should be just firm, but not crisp or hard.

    Is shortbread supposed to be hard or soft?

    The answer is... shortbread is supposed to be how you prefer it best. I like these chocolate shortbread biscuits with a little chew.

    Some people like a flaky crumb, others something a little more powdery. Some people like a harder biscuit, others softer. If you play around with the fat and sugar content as well as how you mix and roll your dough you'll begin to see differences.

    The texture will also change from being quite crumbly fresh out of the oven to firming up once cooled to becoming increasingly more stale.

    Where does shortbread originate from? Why is it called shortbread?

    Shortbread comes from Scotland and goes back several hundred years - it's now a popular treat all over the UK and the world - you may also have noticed that many of the brands you can buy in the shop have tartan on them for this reason. It's traditionally associated as a treat, especially around Hogmanay and Christmas.

    Are these chocolate shortbread cookies healthy?

    This chocolate shortbread recipe contains sugar and butter in high quantities, so while it’s delicious, it is best enjoyed in moderation as an occasional treat and as part of a balanced diet.

    How should this chocolate shortbread be stored?

    Once your chocolate shortbread has completely cooled, place it in a tin or other airtight container to keep it as fresh as possible.

    How long will this chocolate shortbread keep? Can shortbread go off?

    Once baked, cooled and placed in an airtight tin, these chocolate shortbread cookies will keep for up to 2 weeks.

    Can this chocolate shortbread be frozen?

    Yes, it should freeze well. Place in an airtight container between layers of baking paper and it should last at least 8 weeks.

    Can this shortbread be made with margarine?

    Yes it can, just make sure that the margarine you're using has a high fat content - at least 75%.

    Can this shortbread be made with salted butter?

    It can, but it will - unsurprisingly - be a little bit more salty. For reference there's generally around 1.5g of salt per 100g of salted butter and a teaspoon of salt is 5-6g.

    What flour is best for shortbread? Can shortbread be made with self raising flour?

    Traditionally oat flour is used, and while I haven't tried it I can imagine it being very tasty. Combining plain flour with rice or tapioca flour is also possible. If you use self raising flour you'll definitely notice a difference in height and texture, but the biscuits should still be delicious.

    When should I chill my shortbread dough?

    If your dough is becoming sticky tacky or difficult to work with then you should pop it in the fridge for 15 minutes to cool down the butter - this will change the consistency of the dough quite dramatically and make it easier to roll.

    Can shortbread dough be made ahead of time? Can shortbread dough be frozen? Can I keep shortbread dough in the refrigerator?

    Yes, simply wrap it in cling film or put in a ziplock bag with as much air removed as you can. It will keep in the fridge for 2 days and in the freezer for at least one month. To defrost take out of the freezer and leave in the fridge overnight,

    The texture may be a little different to shortbread dough that has been baked immediately, but I wouldn't say one is better than the other - it depends what you like.

    My shortbread is sticky. How can I roll my shortbread out?

    If your shortbread is very sticky it's best to check you've got your quantities correct - too much butter can be a disaster.

    If your ambient working temperature is quite high the butter can start to melt very quickly, so wrap the dough in cling film as a large flat block and give it 15 minutes in the fridge.

    While it's best to lightly flour your surface a little extra flour on top that can go a long way.

    Can these chocolate shortbread cookies be cut into shapes?

    Yes they can! You can cut them into stars or animals or add some biscuit and cake decorations for a festive treat - Christmas tree shortbread biscuits with icing and silver baubles anyone?

    Is this recipe gluten-free? Can shortbread be made with gluten free flour?

    Shortbread can be made with gluten free flour, and in fact is traditionally made with oat flour, which is gluten free. If you're using a gluten-free flour then the end results may be a little drier than usual and rolling out may be more difficult.

    Also remember to check all your other ingredients are gluten-free especially the cocoa powder.

    Is this chocolate shortbread recipe vegetarian?

    This recipe is totally vegetarian and super tasty.

    Is this chocolate shortbread recipe vegan?

    Due to the butter and chocolate drops this particular recipe isn't, but would work very well if you substituted the butter for vegan margarine and used vegan chocolate.

    Which sugar should I use in this chocolate shortbread recipe? Can I use brown/granulated/icing sugar?

    Caster sugar has very fine sugar crystals which makes it ideal for quickly mixing into the dough and making for a nice uniform texture and sweetness. However, if you don't have any caster sugar to hand granulated sugar or even light brown sugar will work. I haven't tried a recipe like this with icing sugar, but I believe it should work - let me know if you try it!

    Why did my chocolate shortbread spread?

    Usually, this is the result of an incorrect oven temperature, so make sure your oven isn't too hot or too cold, and that you got the shortbread in the oven not long after cutting.

    Spreading can also be the result of having too much butter so pay attention to the quantities you're using.

    Why is my chocolate shortbread too crumbly?

    This is usually the result of not enough butter or using granulated sugar. If your dough just isn't quite coming together then a drop of cold water should help - do a teaspoon or so at a time.

    Are my shortbread cookies supposed to be dry?

    While their texture will vary shortbread is certainly drier than a traditional chocolate cookie.

    Why do some recipes say to prick shortbread with a fork? What is docking?

    Docking essentially means pricking the pastry with a fork before baking. This is generally thought to allow the steam to escape and make sure the dough doesn't puff up in the oven.

    Why did my chocolate shortbread crack?

    If you cook your shortbread on a very low heat this can cause them to crack, as can not using enough butter.

    Can these chocolate shortbread cookies be iced?

    Yes, they can. You could make a pipeable icing (such as royal icing) and pipe a border around the cookies, and then "flood fill" with slightly thinner icing to decorate. Or, I find the quick and easy sugar paste method I use for my Valentines Day cookies works really well.

    Can you eat this chocolate shortbread while pregnant?

    Yes, you eat this chocolate shortbread recipe while pregnant. There's nothing in the recipe that should present a problem for pregnant people, unless you have been otherwise advised by your doctor.

    Print for later

    Here's the recipe again in an easy to print format.

    Print Recipe
    4.5 from 17 votes

    Chocolate Shortbread Recipe

    This chocolate shortbread recipe has a perfectly crumbly, melty consistency and a lovely rich chocolatey flavour.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time22 minutes mins
    Course: Cookies
    Cuisine: British
    Diet: Vegetarian
    Servings: 14 cookies
    Author: Emily Leary

    Ingredients

    • 270 g (1¾ cups + 1 tbsp) plain white flour (all purpose flour)
    • 75 g (⅓ cup + 1 tbsp) white caster sugar (superfine sugar)
    • 200 g (1¾ sticks) salted butter chilled
    • 1 tsp vanilla extract
    • 40 g (⅓ cup) cocoa powder (dutch processed)
    • 30 g (3 tbsp) chocolate drops or chunks

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Wooden spoon
    • Parchment/baking paper
    • Rolling pin
    • 7cm (3 inch) round cookie cutter
    • Nonstick baking sheet
    • Wire cooling rack

    Instructions

    • Preheat the oven to 180C (160C fan, 350F).
    • Put the flour, sugar and cocoa in a large bowl and stir well.
    • Cube the butter and add to the bowl.
    • Rub the mix through until you get an even crumb.
    • Add the vanilla extract and a tbsp of cold water, then cut it through the mix with a round knife.
    • Eventually, you should be able to work the mix into a soft dough. You can add a drop more water if necessary.
    • Turn the dough out on to a floured surface – it’s a bit too squidgy, wrap and chill it for 10 minutes
    • Roll the dough to 1cm thick – I like to do this between two sheets of baking paper as it avoids sticking. Alternatively, you could lightly flour your work surface.
    • Cut out your biscuits using a round 7cm cutter. Gather up the offcuts and keep cutting until you have around 15 rounds.
    • Place the rounds on baking tray lined with baking paper and press a few chocolate drops into each one.
    • Bake for 12-15 minutes until just firm when pressed. When cool enough to handle, transfer to a wire rack to cool completely!
    • Once cool, enjoy on their own, with a cup of tea, or dunked into a glass of ice cold milk.

    Video

    Notes

    Once your chocolate shortbread has completely cooled, place it in a tin or other airtight container to keep it as fresh as possible.

    Nutrition

    Calories: 212kcal | Carbohydrates: 23g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 103mg | Potassium: 74mg | Fiber: 2g | Sugar: 7g | Vitamin A: 357IU | Calcium: 10mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    If you enjoyed this recipe then you'll likely also enjoy this delicious millionaire shortbread cake recipe.

    Pin this recipe for later

    More cookie recipes to try

    If you're keen to make more delicious cookies, try these!

    Big, Chewy, Dairy-Free Chocolate Chip Cookies Recipe
    It's so easy to make these deliciously chewy, soft and moreish dairy free chocolate chip cookies.
    Get the recipe
    Caramel Sandwich Cookies Recipe
    These pretty caramel sandwich cookies are super quick and simple to make. They’re great fun to make with the kids – all you need is some basic cookie ingredients, a jar of dulce de leche and some cookie cutters.
    Get the recipe
    Superfood Breakfast Cookies Recipe
    These cake/cookie hybrids are perfect for breakfast and packed with goodness including carrot, apple, coconut, flax seeds and wholemeal flour. They're delicious too with a crispy outer and soft inner.
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Sweet shop cake. A step-by-step tutorial with pictures
    Vegan pasta soup (vegan pasta e fagioli) »

    Reader Interactions

    Comments

      4.48 from 17 votes (17 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Eva Cameron says

      August 30, 2020 at 9:22 am

      Can they be made with hot chocolate powder instead of cocoa powder?

      Reply
      • Emily Leary says

        September 01, 2020 at 10:17 am

        Yes, they just won't be as chocolatey as hot chocolate powder is usually a mix of milk powder, sugar and cocoa.

        Reply
    « Older Comments

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    emily@amummytoo.co.uk

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.