Chocolate Chunk Shortbread Cookies
This post may contain affiliate links. Please read my disclosure policy for details.
These Chocolate Chunk Shortbread Cookies are a crisp, buttery twist on the classic chocolate chip cookies, made with only 7 ingredients only.

Do you love chocolate chip cookies? Are you a fan of crisp or chewy cookies? If you love crisp chocolate chip cookies, these Chocolate Chunk Shortbread Cookies are perfect for you. These cookies are perfectly crisp, buttery, and tender shortbread cookies studded with finely chopped chocolate.
While I usually prefer soft and chewy chocolate chip cookies, I could not stop eating these cookies. Each bite is filled with delicious buttery flavor from shortbread cookies with chunks of rich bittersweet chocolate. They are so good you will want to keep them in the freezer for a sudden cookie craving. Moreover, this recipe is so easy to whip up with just a few ingredients.
Optional Mix-Ins
Chocolate chips are pretty great, but I prefer using a good quality dark chocolate instead. When using a chocolate bar, give a rough chop before they go into the dough. Of course, if you don’t love chocolate, you can always make this without it, which is also completely delicious in its own way. The basic dough is so versatile and all you need to do is to peruse your pantry and experiment with delicious variations.
Use this cookie base for other add-ins with the same volume provided in the recipe.
- Chocolate chips
- Seeds
- Chopped nuts
- Dried fruits
Pro Tips
- Chop the chocolate finely, but you will not want it too fine. If the chocolate chunk is too big, it will be harder to cut the cookie log into slices. Meanwhile, when your chocolate comes in little shards, your cookie dough will be too muddy and uniform. Therefore, you want a good ratio of small shards and some chunks.
- You need to slice the cookie log into 1/3 to 1/2-inch or 8-12 cm slices. It tends to break apart when you cut it into thinner slices.
- If the cookie dough splits or breaks apart during slicing, just piece it back together into a round.
- Don’t bake these cookies longer than stated in the recipe because the chocolate at the bottom tends to get burnt easily.
Make These Cookies in Advance
These Chocolate Chunk Shortbread Cookies can be made several days in advance. After you make the cookie log, you can refrigerate it, covered, for up to 3 days prior to baking.
If you are making the shortbread dough longer than 3 days ahead of time, it is best to freeze it. You can simply place the cookie log in an airtight container and freeze up to three months. Thaw it the night before in the fridge, then slice and bake the dough as directed.

More Shortbread Cookies Recipes
Are you a shortbread cookie fan? If you do, don’t miss out on these recipes!
- Earl Grey Shortbread Cookies
- Matcha Shortbread Cookies
- Masala Chai Shortbread Cookies
- Zebra-Striped Shortbread Cookies
- Zebra-Striped Matcha Shortbread Cookies

Ingredients
- 2/3 cup (150 gr) unsalted butter
- 1/3 cup (67 gr) granulated sugar
- 2 1/2 tbsp light brown sugar
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 cups (190 gr) cake flour/all-purpose flour
- 1/2 cup (80 gr) finely chopped bittersweet chocolate
- Sea salt flakes, optional
Instructions
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter, granulated sugar, brown sugar, vanilla extract, and salt until incorporated.
- Sift in the flour. With a spatula, scrape the bowl and mix until the dough starts to come together with a spatula. The dough will look crumbly at first, but it will come together as you continue mixing. Then, add the finely chopped chocolate and mix until well combined.
- Press the dough into a log about 2-inch/5cm wide. Wrap the dough with parchment paper or plastic wrap and chill until very firm for at least 2 hours.
- Preheat oven to 350F/180°C and line two baking pans with parchment papers.
- Slice the log into a 1/3 to 1/2-inch or about 8-12 mm thick with a sharp knife. Arrange the slices on the baking pan, spacing 1-inch apart. If the cookie dough splits or breaks apart during slicing, just piece it back together into a round.
- Sprinkle the top of each slice with sea salt flakes, if desired.
- Bake for 13-15 minutes or until the bottom edges of the cookies are golden brown in color. Rotate the baking sheets halfway through for even baking.
- Transfer to a wire sheet to cool completely.
Unbelievable tasty! I made double portion of this. Instead of 300g of Butter, I used 250g of Butter in total, because one butter block is 250g. I kept the dough overnight in the fridge. For sugar part, i used totally 140g of brown sugar, because that’s the only sugar that i always have at home. For the chocolate part, i used 100g of dark chocolate, cut small, and 100g of pumpkin seed, because we bought too much of it, but it comes out to taste perfect! A bitt chunky, not so overwhelming sweet. Just perfect! Thank you for this recipe.
Thank you so much for the review.