Tested till perfect Giant Swiss Chocolate Chunk Shortbread

Giant Swiss Chocolate Chunk Shortbread

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2010

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 22 minutes
  • Portion size 15 large cookies


  • 1 bar (400 g) 1bar (400 g)Swiss milk chocolate with honey and almond nougat, (such as Toblerone)
  • 2 cups 2cupsunsalted butter, softened
  • 2/3 cup 2/3cupsuperfine sugar
  • 1-1/2 tsp 1-1/2tspvanilla
  • 1/2 tsp 1/2tspsalt
  • 3-3/4 cups 3-3/4cupsall-purpose flour
  • 1/4 cup 1/4cupcornstarch
To change the number of servings, enter the number, then press "calculate". or reset


Cut chocolate bar between triangles into 15 large pieces; set aside.

In large bowl, beat butter with sugar until fluffy; beat in vanilla and salt. Stir in flour and cornstarch; knead gently to bring dough together.

On lightly floured surface, roll dough into 15-inch (38 cm) log. Cut into 1-inch (2.5 cm) thick rounds. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Press 1 chocolate piece, flat side down, into each round. Press dough to surround and overlap chocolate edges.

Bake in 325°F (160°C) oven until golden, 22 to 25 minutes. Let cool on pans for 10 minutes; transfer to racks and let cool completely.

Additional information : Variation
Swiss Chocolate Chunk Shortbread
Reduce chocolate to 6 oz (175 g) and cut into sixty 1/4-inch (5 mm) chunks. Roll dough by rounded 1 tbsp (15 mL) into balls; press chocolate chunk into each. Bake for 20 to 22 minutes.

Makes 60 cookies.

Nutritional Information Per cookie: about

cal 513 pro 5g total fat 33g sat. fat 20g
carb 51g fibre 2g chol 72mg sodium 97mg
potassium 41mg

% RDI:

calcium 5 iron 14 vit A 23 folate 30
All rights reserved. Transcontinental Media G.P. © 2014