Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate-Chunk Shortbread 3.1 (32) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 6, 2020 Print Rate It Share Share Tweet Pin Email Yield: 32 bars Bittersweet chocolate adds a layer of sophistication to this classic cookie. Ingredients 2 cups all-purpose flour 1 ¼ teaspoons coarse salt 2 sticks unsalted butter, softened, plus more for pan ¾ cup confectioners' sugar 9 ounces chopped bittersweet chocolate, divided Directions 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. 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. 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. Melt 5 ounces bittersweet chocolate. Dip bars into chocolate, place on parchment-lined baking sheet, and refrigerate until chocolate is set, about 10 minutes. Rate it Print