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Chocolate Chunk Shortbread

Quick and easy

16 Reviews

  • Nut free

About the bake

Who says that you have to go out to your local coffee shop to get the yummy treats that you love? With this Chocolate Chunk Shortbread recipe you can bring the coffee shop experience to your home and enjoy your favourite nibbles with a cup of hot Java without even having to get out of your PJ's and slippers. 

40Total Time
10Prep Time
30Bake Time


  1. Step 1:

    Preheat the oven to 150°C/130°Fan/Gas Mark 2. Grease and line a 2 baking trays with baking parchment.

  2. Step 2:

    Cream together the butter, sugar and vanilla extract to make a smooth soft paste.

  3. Step 3:

    Sift in the flour and add the chocolate chunks.

  4. Step 4:

    Bring together with a wooden spoon and then your hands to make firm dough. Don't overwork it or the shortbread will be tough.

  5. Step 5:

    Turn the dough out onto a floured surface and roll it out a quarter at a time until it is 5mm thick. Cut into rounds using a 6cm/2 ½ inch round cutter.

  6. Step 6:

    Place the rounds (you should have 14) on the prepared baking trays. Bake in your preheated oven for 30 minutes.

  7. Step 7:

    After 30 minutes the shortbread should still be pale. Remove from the oven and cool on the tray for 5 minutes before removing to a wire rack to cool completely.


    • 125g Salted butter (softened)
    • 60g Billington's Unrefined Golden Caster Sugar
    • 200g Plain white flour
    • 100g Dark chocolate chunks (or chocolate chips)
    • 1 tsp Nielsen-Massey Vanilla Extract


  • 2 x baking trays
  • Baking parchment
  • Bowl
  • Rolling pin
  • 6cm (2.5in ) round cutter

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