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Chocolate-Chunk Shortbread

  • Yield: Makes 32 bars
Chocolate-Chunk Shortbread

Photography: Linda Pugliese

Source: Martha Stewart Living, December 2012


  • 2 cups all-purpose flour
  • 1 1/4 teaspoons coarse salt
  • 2 sticks unsalted butter, softened, plus more for pan
  • 3/4 cup confectioners' sugar
  • 9 ounces chopped bittersweet chocolate, divided


  1. Preheat oven to 300 degrees. Sift together flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl with a rubber spatula as needed. Add sugar gradually, beating between additions; continue to beat until mixture is very pale, about 2 minutes total. Reduce speed to low, and add flour mixture; beat until just combined.

  2. After beating in the flour, beat in 4 ounces chopped bittersweet chocolate (3/4 cup). Press dough evenly into a parchment-lined 9-by-13-inch rimmed baking sheet; refrigerate until firm, about 20 minutes. Cut dough in eighths lengthwise, then quarters crosswise, making 32 rectangles. Evenly pierce all over with a skewer.

  3. Bake until shortbread is firm in center and golden brown, 50 minutes to 1 hour. Transfer pan to a wire rack; immediately recut rectangles with a paring knife. Let shortbread cool completely in pan.

  4. Melt 5 ounces bittersweet chocolate. Dip bars into chocolate, place on parchment-lined baking sheet, and refrigerate until chocolate is set, about 10 minutes.

Reviews (4)

  • MLG 26 Nov, 2013

    I also forgot to pierce one batch and it seems to be fine.

  • MLG 26 Nov, 2013

    Fantastic recipe. Used my mixer and it was easy. Doubling the recipe works just fine. I used salted butter and skipped the salt. Also, I used Chipits mini chocolate chips instead of chopped chocolate.
    I find that 20 minutes of cooling in the fridge is too long. Just 5 minutes seems to be fine.
    I also found that they were ready before the full 50 minutes of baking.

  • MaryDGinHP 27 Oct, 2013

    Same problem. But even when removing early it was still to dry

  • wheezy9870 30 Dec, 2012

    Just made these and mine were brown in 35 minutes so I took them out, hope they are done? Good thing I checked on them before 50 minutes like the recipe says. Don't know what went wrong.