Go Back

Chocolate Shortbread

Prep Time 44 minutes
Cook Time 20 minutes
Total Time 1 hour 4 minutes
Course cakes
Servings 24 shortbread

Ingredients
  

  • 200 g unsalted butter room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1 3/4 cup plain flour
  • 1/3 cup cocoa powder
  • 1 cup dark choc chips

Instructions
 

  • In a bowl, beat the butter and powdered sugar until smooth, and light and creamy. Add the vanilla and salt, and continue beating. Slowly add the cocoa powder and flour (sift if it is lumpy) and mix together well. Stir in the choc chips so they are evenly distributed.
  • Lay the dough on baking paper or cling wrap, and roll into a log. The thickness of the log depends on how big you want the shortbread to be - I made roll about 6cm thick. Place this in the fridge for 30 minutes, or the freezer for 15.
  • Preheat the oven to 180C.
  • Line two trays with baking paper, then unroll the cold cookie dough log, and cut into 1 to 1.5 cm thick pieces with a bread knife. Place the shortbread on the tray and bake for 15 - 20 minutes. If you made large ones, leave them in the oven longer. Allow to cool on a wire rack.
Keyword chocolate, Sweets