Chocolate Chocolate Shortbread Chocolate Chocolate Shortbread

Author: Canadian Living

  • Portion size 80 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010



Chop 1 bar (100 g) of the chocolate. In heatproof bowl over saucepan of hot (not boiling) water, melt chopped chocolate; let cool to room temperature.

In large bowl, beat butter with sugar until light; beat in cornstarch and salt. Stir in melted chocolate until smooth. Stir in flour to make smooth dough.

Divide dough in half; form each into 12-inch (30 cm) log. Wrap in waxed paper and refrigerate until firm, about 1 hour.

Cut remaining chocolate into generous 1/4-inch (5 mm) pieces.

Slice each log into 1/4-inch (5 mm) thick slices. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Top each with piece of chocolate.

Bake in 325°F (160°C) oven until firm, about 16 minutes. Let cool on pans for 10 minutes; transfer to racks and let cool completely.

Nutritional facts Per cookie: about

  • Sodium 9 mg
  • Protein 1 g
  • Calories 48.0
  • Total fat 3 g
  • Potassium 4 mg
  • Cholesterol 6 mg
  • Saturated fat 2 g
  • Total carbohydrate 5 g


  • Iron 3.0
  • Folate 3.0
  • Vitamin A 2.0
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Baking & Desserts

Chocolate Chocolate Shortbread