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Chocolate shortbread is a delicious twist on everyday buttery shortbread. Melted chocolate adds color and amazing flavor to the cookies, and with only 6 ingredients, they’re a breeze to prepare and bake. It’s a recipe you’ll turn to again and again when you’re craving an easy chocolate treat!
These sliceable cookie bars bake up beautifully in one pan and have a crisp yet tender bite. Enjoy them plain, drizzle them with melted white chocolate, or dip them in your favorite coating for a festive touch.
What You’ll Like About This Dish
- Simple ingredients. Just six pantry staples come together in minutes.
- Deep chocolate flavor. Melted semisweet chocolate adds richness and color.
- No rolling or cutting. Just press into a pan, bake, cool, and slice.
Ingredient Notes
- Butter: Use unsalted butter at room temperature for a smooth, creamy texture.
- Confectioners’ sugar: Adds sweetness and keeps the cookies tender.
- Vanilla extract: Enhances the chocolate and buttery flavor.
- Salt: A small amount balances the sweetness.
- Semisweet chocolate: Melted and cooled slightly—choose good-quality baking chocolate or chips.
- Flour: All-purpose flour creates the crumbly, shortbread-style texture.
Steps to Make Chocolate Shortbread
- Preheat the oven and grease a 9×13-inch baking pan.
- Beat the butter and confectioners’ sugar until light and fluffy.
- Add vanilla, salt, and melted chocolate, mixing until blended.
- Stir in the all-purpose flour just until fully combined.
- Press the dough evenly into the prepared pan.
- Bake until set in the center, and the edges look firm.
- Cool the chocolate shortbread completely in the pan before slicing into bars.
- Remove with a thin metal spatula.
Tips for Chocolate Shortbread
- Let the melted chocolate cool slightly before adding it to the dough.
- Don’t overmix once the flour is added—just blend until no dry spots remain.
- Use an offset spatula to press the dough evenly into the pan.
- Cool fully before slicing to avoid crumbling.
Recipe Variations
- Mocha. Stir 2 teaspoons of instant espresso powder into the dough for a coffee-chocolate flavor.
- White chocolate dip. Melt 8 oz of white chocolate with 1 tablespoon of oil. Dip cooled cookies and top with sprinkles or chopped nuts.
- Chocolate pecan shortbread. Fold 1/2 cup of finely chopped pecans into the dough before pressing it into the pan.
- Drizzle. Drizzle the cooled cookies with melted dark or white chocolate for a decorative finish.
- Spiced chocolate. Add a pinch of cinnamon or cayenne for a hint of warmth.
Serving Suggestions
- Serve with coffee or tea for a simple, elegant dessert.
- Add to a holiday cookie platter or gift box.
- Pair with fruit and whipped cream for a plated dessert.
- Include with ice cream for a fun textural contrast.
- Wrap in cellophane bags for edible gifts or party favors.
How to Store and Reheat
Refrigerate: Store cooled cookies in an airtight container at room temperature for up to 1 week. Refrigeration is not necessary unless your kitchen is very warm.
Freeze: Layer cookies between sheets of wax paper and freeze in an airtight container for up to 2 months.
To Reheat: Not usually needed—just bring to room temperature before serving if chilled or frozen.
Chocolate Shortbread
Ingredients
- Butter for greasing the pan
- 1 cup unsalted butter, softened
- ¾ cup confectioners’ sugar
- 1 tsp vanilla extract
- ¼ tsp table salt
- 3 ounces semisweet chocolate, melted and slightly cooled
- 2 cups all-purpose flour
Recommended Equipment
Instructions
- Heat the oven to 300°F. Grease a 9-by-13-inch pan with butter.Butter for greasing the pan
- Beat the butter and confectioners' sugar in a bowl with an electric mixer until light and fluffy. Add the vanilla, salt, and slightly cooled melted chocolate and beat until blended.1 cup unsalted butter | 3/4 cup confectioners’ sugar | 1 tsp vanilla extract | 1/4 tsp table salt | 3 ounces semisweet chocolate, melted and slightly cooled
- Stir in flour, mixing gently until combined.2 cups all-purpose flour
- Pat the dough evenly into the prepared baking pan, using lightly floured fingers or a small offset spatula if it feels sticky.
- Bake for 40 to 45 minutes, until the shortbread looks set and the surface is dry to the touch.
- Cool in the pan for 10 to 15 minutes, then cut into 1 1/2-by-2-inch bars. Let cool completely in the pan before removing.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
