Bittersweet Chocolate Chip Shortbread




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chocolate chip shortbread

Bittersweet Chocolate Chip Shortbread ~ this classic buttery shortbread studded with chunky bittersweet chocolate chips melts in your mouth and gives the whole notion of chocolate chip cookies a whole new meaning!

classic shortbread studded with bittersweet chocolate chips

This is the shortbread that started me off on a lifelong love affair with the stuff.  I’m not sure why it hasn’t made it onto the blog yet.  The big chunks of chocolate, I prefer bittersweet, make the buttery shortbread just that much more decadent.  I don’t know anyone who doesn’t love chocolate chip shortbread.  If you know one, send them to me, I’ll set them straight.

chocolate chip shortbread slices

The main difference between shortbread and cookies, or cake, is its texture.  Where cookies are crunchy or chewy, shortbread is buttery tender and soft.  Where cakes are airy and spongy, shortbread is dense and melting.  There is no leavening in the dough, so it doesn’t rise, it just puffs up a bit.  If you haven’t had it before you’ll be struck by the unique ‘mouthfeel’ of the flour and the butter that have basically just been rubbed together to form the dough.  It sticks to the roof of your mouth a bit, which allows you to savor the subtle flavor.  I warn you, it’s addictive!

bittersweet chocolate shortbread

Its a gem of a recipe because it’s so easy to throw together — one bowl, very little mess, and a quick baking time.  Shortbread is fairly forgiving, and so there are little adjustments and variations you can make to the basic recipe as you get used to it.  The recipe I’m posting today is not exactly the one we have made over the years, it’s a little different.  With my Lemon Sugar Shortbread I discovered the technique of using melted butter and I like the ease of that so I am continuing to do it.

buttery chocolate chip shorbtread

Depending on the pan you use, you can slice the shortbread in triangles or squares.  Try not to eat it all in one go…

buttery and tender Scottish shortbread with chocolate chips

TIP: You can see just the very edges of the shortbread are golden, don’t make the mistake of over baking it, it will still be pale on top when it is done.

shortbread with bittersweet chocolate chips

Bittersweet Chocolate Chip Shortbread
Rate this recipe
5 ratings

Yield: makes 12 slices

Bittersweet Chocolate Chip Shortbread

Ingredients

  • 2 sticks (8 ounces) unsalted butter, melted
  • 2 1/2 cups all purpose flour (fluff up the flour before you scoop it into your measuring cup, and then gently level it off with your finger)
  • 1/2 cup oat flour
  • 1/2 cup sugar
  • 5 Tbsp cornstarch
  • 1 cup bittersweet chocolate chips

Instructions

  1. set oven to 350F
  2. Put the flours, sugar, and cornstarch in a large mixing bowl Whisk to combine everything well.
  3. Toss in the chocolate chips, and then pour in the butter, mixing as you pour. Stir the dough together until there is no more dry flour left. The dough will be crumbly, but will hold together when pressed.
  4. Press the dough into a 9 inch round tart pan, with a removable bottom, there's no need to grease it. You can also use a regular round or square baking pan, 8 or 9 inches. Use your hands to flatten it out and get it as even as possible. I like to prick it all over with the tines of a fork.
  5. Bake for about 22-25 minutes, until the shortbread is just getting a slight golden tinge around the very edge. Don't over bake.
  6. Let the shortbread cool for about 20 minutes on a rack. I like to slice it while still warm, but be careful, the shortbread will be delicate until it has fully cooled.
  7. Do take a taste while it is still warm though, it's pure heaven!

Notes

If you like you can add 1/2 tsp of vanilla to the melted butter.

 

 

don’t forget to pin this bittersweet chocolate chip shortbread!

Bittersweet Chocolate Chip Shortbread ~ this classic buttery shortbread studded with chunky bittersweet chocolate chips melts in your mouth and gives the whole notion of chocolate chip cookies a whole new meaning! #cookies #shortbread #homemade #recipe #best #dessert #bittersweetchocolate #chocolatechipcookies

 

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28 Comments

  • Reply
    susan beck burns
    December 31, 2017 at 4:15 pm

    Good, but not very sweet!

    • Reply
      Sue
      January 18, 2019 at 4:18 pm

      Definitely feel free to use milk chocolate chips, Susan. And remember, shortbread isn’t traditionally super sweet, it’s traditionally something to have with afternoon tea.

  • Reply
    Angela
    May 24, 2017 at 6:31 pm

    Can I use almond flour?

    • Reply
      Sue
      May 24, 2017 at 7:21 pm

      I don’t think you can use pure almond flour, Angela, but I haven’t tried. I have made shortbread with a gluten free flour mix, like the one you can get from Bob’s Red Mill, and it works fine. I think the almond flour would not hold together well enough, but again, I haven’t tried. If you do, let us know!

  • Reply
    Joan
    April 10, 2017 at 2:32 am

    No salt at all?

  • Reply
    Sheena @ Tea and Biscuits
    May 18, 2015 at 3:11 pm

    Sue, it looks like you’ve mastered the art of Shortbread making, they look perfect!

  • Reply
    grace
    May 18, 2015 at 11:30 am

    this is solid, sue. i can think of many occasions where it’d be the perfect treat.

  • Reply
    Sophie
    May 18, 2015 at 9:17 am

    These look divine! I’ve never made a successful shortbread but I’ll try your recipe and hope for the best! Sx

  • Reply
    Laura (Tutti Dolci)
    May 17, 2015 at 11:26 pm

    I could go for a wedge or two right now! ;) Love those chunks of chocolate!

  • Reply
    Paula @ Vintage Kitchen
    May 17, 2015 at 4:21 am

    Any twist on shortbread, I’m game. Love them all. And chunks of bittersweet chocolate are especially perfect with all that butter and sugar! Gorgeous recipe Sue, and interesting with the oat flour!

  • Reply
    Vicki Bensinger
    May 16, 2015 at 2:59 pm

    Wow these look beautiful and so thick. I will definitely try these and with oat flour. Great recipe!

  • Reply
    Kristi @ Inspiration Kitchen
    May 16, 2015 at 8:11 am

    Sue, this shortbread looks amazing. I totally wish I was having this with my morning coffee right now. But, I am definitely pinning it for later!

  • Reply
    Eileen
    May 15, 2015 at 4:05 pm

    I would definitely eat a few of these with a big mug of tea! Sounds so good. The oat flour is especially intriguing!

    • Reply
      Sue
      May 16, 2015 at 7:59 am

      You can make this without the oat flour, of course, but I keep a bag around at all times because it adds that special flavor and texture that I really like. I’m going to eventually experiment with using a bigger amount and see how it works.

  • Reply
    Chris Scheuer
    May 15, 2015 at 2:56 pm

    Your kind warning would be of no value to me if this was in my house. Yikes, it looks amazing and I know it wouldn’t last past sundown!

  • Reply
    Tricia @ Saving room for dessert
    May 15, 2015 at 2:04 pm

    You must be part Scottish to be go great at shortbread! This looks so wonderful with just the right texture to melt in your mouth! Lovely!

    • Reply
      Sue
      May 15, 2015 at 2:56 pm

      I never thought about it, I have British blood, for sure, but not sure about the Scots part – I’d love to visit sometime, though.

  • Reply
    Susan
    May 15, 2015 at 2:00 pm

    Oh my, I’m in serious trouble! No need setting me straight – shortbread junky :)

  • Reply
    Cathy
    May 15, 2015 at 2:00 pm

    This is another one I love. I won’t make it until I know I’m sharing with several others though! I made the Scotish lemon shortbread and my friends loved that. This sounds wonderful also. After reading your comment about adding or not adding the vanilla, I think I will make it without the first time to see what you mean. I have no doubt we will love it:-)

  • Reply
    SallyBR
    May 15, 2015 at 10:09 am

    Sue, I am so ashamed…. I made the version you posted months ago, and still have not blogged about them! Just the other day I saw the pictures on my computer and said to myself “I must write this up”

    now you nudge me again in that direction…. which is a perfect direction… ;-)

  • Reply
    Monique
    May 15, 2015 at 9:36 am

    You ALWAYS get to me w/ your cookies..?Toujours!

  • Reply
    Angie@Angie's+Recipes
    May 15, 2015 at 8:44 am

    One of my favourites! This looks perfect to me.

  • Reply
    Jennifer @ Seasons and Suppers
    May 15, 2015 at 8:31 am

    Shortbread is one of my favourite sweet treats. It’s simple perfection! Love the added chocolate and the oat flour. The flavour must be great :) Pinned!

  • Reply
    PurpleQueen
    May 15, 2015 at 8:11 am

    Sue,
    This shortbread looks amazing! I bought a 9 inch tart pan w/removeable bottom a while back, and never got around to using it. Now I have the perfect recipe, and can’t wait to try it! I will be sure to add the vanilla, you just can’t get that gourmet sweetness from anythng else. Thanks again for another fun, and yummy post!

    • Reply
      Sue
      May 15, 2015 at 10:14 am

      I think you’ll love that pan, I use mine so often. And yes, the vanilla is a really good addition, but I also like how the flavor of the butter and flour comes through without it, it’s definitely a different experience from most sweets, but that’s why I love it so much.

  • Reply
    Linda@There and Back Again
    May 15, 2015 at 8:06 am

    Yum! That is all I can thing to write…yum! Now I will obsess about this recipe until I make it.

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