Easy Chocolate Shortbread Easy Chocolate Shortbread

Photography: Ronald Tsang | Food styling: Claire Stubbs, Donna Borooah & Tanya Osmond | Prop styling: Renée Drexler

You’re only six ingredients away from the best buttery chocolate shortbread you’ll ever have.

  • Prep time 30 minutes
  • Total time 1 hour & 30 minutes



Preheat oven to 350°F. Line large baking sheet with parchment paper. 

In large bowl, using hand mixer on medium speed, beat butter with sugar until fluffy, about 3 minutes. In separate bowl, whisk together flour, cocoa powder and salt; beat into butter mixture on low speed just until combined (mixture will be crumbly). 

Divide dough into 2 mounds on prepared pan; gently press each into 7-inch round, 1 inch apart. Cut each into 8 wedges; prick all over with fork. Crimp edge, if desired; refrigerate for 20 minutes. Sprinkle with sea salt (if using).

Bake until no longer shiny, about 30 minutes. Let cool for 1 minute; recut wedges and prick with fork. Let cool completely on pan on rack (cookies will harden as they cool). (Make-ahead: Store in airtight container for up to 2 weeks or freeze for up to 1 month.)

Test Kitchen Tip: Add 1/2 tsp cinnamon and a pinch of cayenne pepper to the flour mixture for a Mexican hot chocolate shortbread. 



Stir 2/3 cup chopped white chocolate into dough after adding flour.

Nutritional facts PER COOKIE: about

  • Fibre 1 g
  • Sodium 75 mg
  • Sugars 8 g
  • Protein 2 g
  • Calories 198
  • Total fat 12 g
  • Potassium 55 mg
  • Cholesterol 31 mg
  • Saturated fat 7 g
  • Total carbohydrate 21 g


  • Iron 7
  • Folate 13
  • Calcium 1
  • Vitamin A 10
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Baking & Desserts

Easy Chocolate Shortbread