Tested till perfect Giant Swiss Chocolate Chunk Shortbread
Giant Swiss Chocolate Chunk Shortbread
Photography by Ryan Szulc

Giant Swiss Chocolate Chunk Shortbread

Melt-in-your-mouth shortbread envelops milk chocolate and nougat - what more could a person ask for?

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2010

Recipe4 out of 5 based on 4 ratings.
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  • 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
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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
This recipe is featured on Cookies 101: How to decorate cookies, cookie video how-tos and cookie recipes and Cutout cookies for The Great Canadian Cookie Exchange
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