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Easy slice and bake Chocolate Chunk Shortbread Cookie Recipe
This never fail Salted Chocolate Chunk Shortbread Cookie Recipe is easy to whip up with just a few quality ingredients!
You’re going to love these delicious and easy to make slice and bake cookies. They’re so good you’ll want to keep this dough in the freezer for unexpected guests or to cure a wicked cookie craving that just won’t give in.
With the classic shortbread texture and a delicious buttery flavor, each bite is filled with chunks of rich semisweet chocolate, plenty of vanilla and a crisp coating of coarse sugar.
The basic dough is so versatile all you need to do is peruse your pantry and experiment with delicious variations.
Add a little powdered espresso to the dough for a mocha-licious treat, or substitute almond extract for the vanilla. You can also use chocolate chips if you want, toasted nuts of any kind, or toffee bits for a sweet crunch.
Roll the dough in toasted, finely chopped nuts instead of sugar, they’re so good! Or, try drizzling a little simple icing on top of the baked cookies instead of rolling the dough in sugar. The possibilities are endless!
I use a good quality semisweet baking bar to create the chocolate chunks in this shortbread cookie recipe.
My favorite go-to baking chocolate are the Scharffen Berger brand products. Chocolate chips are pretty great, but real fine artisan dark chocolate seals the deal for me.
If your grocery store doesn’t sell this particular brand, no worries. Just buy the best bittersweet or semisweet chocolate you can find.
TIPS for making the BEST Salted Chocolate Chunk Shortbread Cookie recipe:
- Don’t chop the chocolate too small, you’ll want some chunks, not just shards;
- Lay a ruler next to the cookie dough log and make hashmarks with a knife at 1/2-inch intervals. This makes it easier to slice the dough into similar size cookies.
- When slicing the cookies, use a sawing motion if you come to a large chunk of chocolate. If the cookie dough splits or breaks apart, just piece it back together into a round. No worries!
- You can substitute chocolate chips for the chopped chocolate in a pinch, but the big chunks of rich chocolate is part of the appeal of these cookies.
- The cookie dough is easily made ahead and stored tightly wrapped in parchment paper and plastic wrap for up to 4 days before baking.
- The well wrapped dough can also be frozen for up to a month. Defrost frozen dough in the refrigerator for about 4 hours before slicing and baking.
- Sprinkle the unbaked cookies with a few flecks of flaky sea salt, if desired. It’s just enough to enhance the flavor of the chocolate without overpowering the cookie.
With the universal appeal of a great chocolate chip cookie and the texture of amazing shortbread, these cookies are just so darn good.
Shortbread is typically an eggless cookie dough made with butter, flour, sugar and a few other pantry ingredients. One of our favorite shortbread cookie recipes is for Pecan Sandies.
These perfect anytime cookies are filled with toasted pecans and vanilla beans with a crisp coating of coarse sugar on the outside. Another favorite: Pistachio Shortbread Cookies. They are loaded with buttery flavor, vanilla beans and plenty of pistachios.
Cookie Recipe Inspiration!
The inspiration for this shortbread cookie recipe came from an email I received from The New York Times. A cookie recipe, by the same name, created by Alison Roman ranked as one of their top 10 recipes during 2018. I thought I’d create my own version and am thrilled with this final recipe. Grab a big glass of milk and enjoy!
Thanks for PINNING!
NOTE: After receiving several comments that the cookie dough was too dry, we re-tested the recipe numerous times adjusting both the butter and flour amounts to find the perfect combination. By slightly reducing the amount of flour in the recipe the cookies still came out just as good as the original recipe only easier to form into a log. This recipe has been updated and also independently tested with great results. Enjoy and thanks for the feedback!
Salted Chocolate Chunk Shortbread Cookie Recipe
Ingredients
- 10 tablespoons unsalted butter very soft
- ½ cup powdered sugar (57g)
- 2 tablespoons light brown sugar packed (30g)
- 1 teaspoon vanilla bean paste or vanilla extract
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour (192g)
- 4 ounces coarsely chopped semisweet chocolate (or 2/3 cup chocolate chips chopped)
- 1 large egg yolk lightly beaten with 1 teaspoon water (for coating the dough log)
- ¼ cup turbinado or other coarse sugar for rolling
- Fine flake sea salt for garnish optional
Instructions
- In a large mixing bowl, beat the soft butter with an electric mixer for 1 minute or until smooth. Add the powdered sugar, brown sugar, vanilla and salt. Blend on medium until combined. Scrape down the sides and bottom of the bowl with a rubber spatula, and blend again.
- Add the flour in four additions and mix on low speed until incorporated. The dough will seem a little dry, but keep mixing as it comes together.
- Add the chopped chocolate to the cookie dough and mix together using a wooden spoon, or you can fold it in using your hands.
- Place the dough on a large piece of parchment paper. Press and form the dough into a log 12-inches long and about 1 1/2-inches thick. Wrap the dough tightly in the parchment paper and refrigerate for at least 4 hours or overnight.
- To bake preheat oven to 350°F.
- Line two baking sheets with parchment paper, set aside. Remove the dough from the refrigerator while preparing the egg wash. Whisk together the egg and water. Lightly brush the entire log with the egg wash. Pour the coarse sugar down the middle of a piece of parchment or wax paper. Roll the dough log in the sugar to coat, pressing down firmly to adhere. Let the dough come to room temperature for 15 to 20 minutes to make it easier to slice.
- Using a large, thin, sharp knife, slice the log into 24 (1/2-inch) rounds. Place the cookies on the prepared cookies sheets, about 1-inch apart. Sprinkle the tops of each cookie with sea salt, if using. Bake for 16-20 minutes or until the they start to brown on the bottom and the cookies are set. Cool on a wire rack and store in an airtight container.
Recipe Notes
- The butter must be very soft or the dough won't mix well and may seem dry.
- Don’t chop the chocolate too small, you’ll want some chunks, not just shards.
- Make sure to properly measure your flour. Stir the flour first to make sure it is not packed. Lightly spoon it into your measuring cup and level off the top with the dull side of a knife. The dough will be too dry if you add too much flour.
- My favorite baking chocolate is Scharffen Berger Semisweet Fine Artisan Dark Chocolate.
- Lay a ruler next to the cookie dough log and make hashmarks with a knife at 1/2-inch intervals. This makes it easier to slice the dough into similar size cookies.
- When slicing the cookies, use a sawing motion if you come to a large chocolate chunk.
- If the cookie dough splits or breaks apart, just piece it back together into a round. No worries!
- The cookie dough can be made ahead and stored tightly wrapped in parchment and plastic wrap for 4 days before baking.
- The dough can also be frozen for up to a month. Defrost frozen dough in the refrigerator for about 4 hours before slicing
Nutrition
Jessica
I loved these cookies! I read the comments and the recipe instructions multiple times before I attempted. I’m so sorry to all those who made these and were frustrated but I made sure to pay attention to what Tricia mentioned repeatedly: 1. make sure the butter is soft (I left mine out early that morning and didn’t use it until the evening) 2. don’t use too much flour (I mixed it up before measuring and was careful not to pack it).
The only variation I made was using 11 tbsp of butter, as one commenter said they used 12 so I decided to split the difference. They turned out beautifully, not too dry and no issues forming the log or when I sliced it out of the fridge. They were so tasty I will definitely be making again soon and I know this will be a favorite! Thank you Tricia!
Tricia Buice
Thank you so much Jessica! I’m thrilled you had good results, too.
Julie G
These cookies are delicious! I followed the recipe to a T, measuring all ingredients out beforehand with my trusted kitchen scale. I liked that I was able able to make them the evening before, then bake them off the next morning.
They sliced beautifully after a long chill in the fridge. I used Turbinado coarse sugar on the outside and sprinkled with sea salt as suggested. Great combination! Mine were perfectly baked at the 20 minute mark.
I’d like to try these next using almond extract and Heath toffee bits. Very easy recipe with excellent results.
Tricia Buice
Thanks so much Julie! A good kitchen scale make all the difference in baking. I LOVE your idea to use almond extract and toffee bits. Oh I bet that would be soooo good. Would you roll the log in toasted nuts, or stick with the coarse sugar? Sounds divine! Thanks again. Happy baking!
Jade
I wish I had read the reviews before I made them. This recipe is awful. I added 2tbs more butter and they were still so crumbly I couldn’t cut a single one without it crumbling to bits…
Tricia Buice
So sorry to read this Jade. We’re certain this is a great recipe and not sure what went wrong. Using good quality butter is a must and properly weighing the flour is essential.
Chris
These were a disaster! Yes I followed the recipe exactly. Dough was very dry and difficult to form into a log. When I took it out of the fridge it broke in 3 Pieces and then every time I touched it to try to slice off some chunks to try to bake them that way it just turned into a big crumbly mess.
Tried forming little patties to bake and that did not work well either and they did not come out very well. They look awful and they don’t taste all that great. Such a shame because it looks like it would be a beautiful looking tasty cookie! But there is something very wrong with this recipe, it’s just way too dry. I tossed everything. What a waste of time and effort and money.
Tricia Buice
I’m so sorry you had trouble Chris. However this base recipe has been used in many of my other cookie recipes and I know it works. I’ve made these many times, the recipe was tested independently, I’ve double checked the printed recipe to the original and my videographer just recently made these to create the video. Again I’m sorry you wasted your time and money. I make mistakes all the time, but I know I didn’t mess this one up. We never post recipes unless we’re positive they work. I hope you’ll try again sometime.
Deborah
This recipe is extremely frustrating. Dough is far too dry and like sand when I tried to roll it. Added more butter which helped. No, I did not over measure the flour and the butter was well softened.
Tricia Buice
Sorry you had trouble Deborah. However, I’ve used the base recipe for these cookies for many, many other recipes and never had trouble. The recipe was also tested independently and as you see in the video, it works. Smush the dough together into a ball before trying to roll it.
Mary Ellen
I am a seasoned baker and I will not be making these Chocolate Chunk cookies again. Dough finally came together but took an incredible amount of time and patience. I persevered and refrigerator only for them to crumble into tiny pieces. They didn’t survive.
Tricia Buice
I can’t imagine what went wrong Mary Ellen. As you can see from the video, this is so easy to make and form into a log before refrigerating. Sounds like you may have added too much flour or omitted an ingredient.
Laura
These look beautiful. Question: What does do not “over measure” flour mean? Thanks!
Tricia Buice
Hi Laura. Don’t add too much flour. Make sure you’re not packing your measuring cup or over-filling. The dough would be dry. Hope you get to make these – so good!
Susan Smith
12 tbsp of softened butter does the trick!!
Yin Fung
Is there a way to substitute the egg yolk? It’s not easy for me to get eggs right now because the market is not close by. Many thanks!
Tricia Buice
Hi Yin. The cookies will be fine just rolled in sugar, without the egg yolk. Enjoy!
Kayleigh
Hi! I am hoping to try to make these rolled in the toasted nuts you mentioned above. Do I use pecans? Do you have a suggestion on how to toast them (I’ve never toasted nuts) & will I still refrigerate and then egg wash and roll in nuts the same way the recipe says to do it with sugar? Thanks in advance!
Tricia Buice
Hi Kayleigh! Scatter your pecans on a baking sheet (before chopping if using whole) and bake for 5 to 8 minutes at 350 degrees F. If the pecans are small or already chopped start with 5 minutes. Once the pecans start to brown and are fragrant, remove from the oven and cool. Don’t over-bake as the nuts will be bitter and taste burnt. After the dough is chilled brush on the egg wash, then roll in chopped, toasted nuts just like the video shows for the sugar. Thank you for the great question! I hope you enjoy these delicious cookies. Happy baking!
Miranda
Love to try this recipe, can I use a cookie cutter instead? Also, I’m planning on shipping the batch to my grandma out of state, how long would they last if I keep them in a cookie tin?
Tricia Buice
You can try using a cookie cutter Miranda but I think it might prove difficult with the chocolate chunks. These cookies will keep for at least a week if well sealed in a cool location. These would ship very well, I believe.
Barbara
For the chocolate chunk shortbread cookie recipe, can I use a Hershey candy bar or does it have to be “baking” chocolate?
Tricia Buice
Hi Barbara. I think the Hershey’s candy bar will melt out of the cookies as they bake. The Hershey’s candy bar would be okay for topping cookies, brownies, etc but not chopped on the inside, in my opinion. Candy bars tend to melt into a puddle and not hold their shape. Baking chocolate softens but still maintains it’s original size, etc. If you try it with a candy bar, let us know how it turns out for you. Thanks for the great question!
Lesley Ellis
Hi Trisha, I live in the U.K. and I have never heard of ‘turbinado’ sugar. Is it anything like granulated sugar. I would love to make these cookies if I knew what ingredients to buy.
Tricia Buice
Hi Lesley – any coarse sugar will do, but if you don’t have any, regular granulated sugar will work too 🙂 Thanks for the great question. Hope you enjoy the cookies – we love them!
Julie
Made these tonight. I had trouble with the dough being way too dry and I had to work with it a long time to get it to resemble a log. After refrigerating it was still crumbly and falling apart so I had to mold them into cookie shapes. And I did not brush them with the egg wash nor roll them in sugar. That being said, these cookies were absolutely HEAVENLY and worth the effort. Thank you.
Tricia Buice
Hi Julie – I really appreciate the feedback. For any shortbread cookie you must start with very soft butter. Make sure you are spooning your flour into the measuring cup and leveling off the top. Too much flour or cold butter could cause these to be hard to mix. Hope you’ll try them again and add the sugar coating – it’s so good! Thanks for trying the recipe and for taking the time to let us know how it went. Enjoy!
Susan
These are one of my favorite types of cookies to have in the freezer! I adore everything shortbread.
Tricia Buice
Me too – thanks Susan!
sue | the view from great island
I love the sweet salt combination, so I know these would disappear super fast in our house ~ dangerous!
Tricia Buice
Me too – soo good!
Danielle
Great recipe! I ended up using 1/4 cup less flour than the recipe calls for. The first batch I did was sort of a disaster. I couldn’t “saw” through the chocolate chunks without the entire cookie slice crumbling. I used peanut butter chips on request for the second batch (with the lesser flour amount) and they turned out perfectly. Any suggestions on how to utilize the chocolate chunks without crumbling? Or did I just use too much flour?
Tricia Buice
Hi Danielle – I’ve used this base recipe for many cookies and never had to use less flour. Maybe they dough was not chilled enough? Using a sawing motion and gentle pressure works well for cutting through the chocolate chunks. I think peanut butter chips sound wonderful too! Thanks for giving it a try and for the feedback.
John / Kitchen Riffs
I’ll never say no to shortbread. Love the stuff! And with chocolate chunks? Oh, my! Heaven. 🙂 Thanks!
Tricia Buice
Thanks so much John 🙂
Jennifer @ Seasons and Suppers
I have been a fan of chocolate chip shortbread for a long time, so I’m loving this one. Can’t wait to bake up a batch 🙂
Tricia Buice
Thanks Jennifer. You’re going to love them!
Abbe@This is How I Cook
I’ve been wanting to try these out, but just haven’t had a chance! Looks good Tricia! Pinning…for me!
Tricia Buice
Thanks Abbe! Enjoy these delicious easy to make cookies 🙂
2sisters recipes
I always wanted to make these! They have been on our list to make forever! These cookies look beautiful And bet they are so darn good!! 🙂
Tricia Buice
Now you can try our recipe Anna – enjoy!
2sisters recipes
You bet I will !! 🙂
Xo
Chris Scheuer
Shortbread and chocolate, what an irresistible, delicious combination! And I’m certain these cookies would cost a fortune at a fine bakery – how wonderful to be able to make them for a fraction of the cost!
Tricia Buice
Thank you Chris – irresistible is a good way to describe these cookies 🙂 Have a wonderful day!
angiesrecipes
Shortbread cookies are definitely on the top of my favourite cookies. These look wonderful, Tricia.
Tricia Buice
Thanks Angie!