Chocolate Chunk Shortbread

Chocolate Chunk Shortbread | Claire Joy Cooks | Cape Town | 4

What You Need

  • 215g unsalted butter
  • 3/4 cup icing sugar
  • 1 tsp table salt
  • 1.5 cups cake flour
  • ½ cup cocoa powder
  • ½ cup chocolate chunks
  • 1 tsp sea salt flakes
  • 2 tbsp nutella
Chocolate Chunk Shortbread | Claire Joy Cooks | Cape Town

What To Do

Using an electric mixer, beat the butter in a medium bowl on low speed until smooth, 1–2 minutes. Add icing sugar and salt. Reduce speed to medium and beat, occasionally scraping down sides of bowl, until light and fluffy, 4–5 minutes.

Add flour and cocoa powder. Reduce mixer speed to low and beat mixture just until dough comes together.

Add the chopped chocolate chunks then wrap in plastic and flatten into a rough circle. Chill until firm, at least 2 hours.

Chocolate Chunk Shortbread | Claire Joy Cooks | Cape Town | 2


Dough can be made 5 days ahead. Keep chilled. Let stand at room temperature for 30 minutes before continuing.

Arrange a rack in center of your oven and preheat to 180°. Line a baking tray with baking paper. Remove plastic wrap from dough. Cut out desired shapes (I did circles). Using the back of a teaspoon schmear cookies with nutella, then sprinkle with salt.

Bake, rotating tray halfway through, until cookies are slightly darker (chocolate cookies are trickier to tell when ready, so keep a close eye on the time & a slight colour change as an indication), 12–14 minutes. Let cool on tray for at least 10 minutes. Serve warm or at room temperature.