Swiss Chocolate Chunk Shortbread

Photography: Ronald Tsang | Food styling: Claire Stubbs, Donna Borooah & Tanya Osmand | Prop styling: Renée Drexler/Geary House

We’ve made shortbread, the classic holiday treat, even more irresistible by adding chunks of Swiss milk chocolate with honey and nougat.

  • Prep time 30 minutes
  • Total time 1 hour & 30 minutes
  • Credits : Canadian Living Magazine



Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Set aside 1/2 cup chopped chocolate for garnish.

In large bowl, using hand mixer on medium speed, beat butter until smooth; beat in sugar until creamy, about 3 minutes. Beat in vanilla. 

In separate bowl, whisk together flour, cornstarch and salt; stir into butter mixture just until combined. Stir in remaining chocolate.

Drop by 1 tbsp, 2 inches apart, onto prepared pans. Flatten slightly, pressing 1 piece of reserved chocolate into centre of each round. Refrigerate until firm, about 15 minutes.

Bake, 1 sheet at a time, until edges are golden, 15 to 18 minutes. Let cool on pans on rack for 5 minutes; transfer directly to rack to cool completely, about 15 minutes.

Makes about 36 cookies.

Nutritional facts PER COOKIE: about

  • Fibre 0 g
  • Sodium 22 mg
  • Sugars 7 g
  • Protein 1 g
  • Calories 122
  • Total fat 8 g
  • Potassium 30 mg
  • Cholesterol 15 mg
  • Saturated fat 5 g
  • Total carbohydrate 12 g


  • Iron 3
  • Folate 5
  • Calcium 1
  • Vitamin A 5
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Baking & Desserts

Swiss Chocolate Chunk Shortbread