Choco Shortbreads

Choco Shortbreads

28 Reviews 8 Pics
Recipe by  Tammy

“Shortbread with chocolate. The best of both worlds.”

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Adjust Servings

Original recipe yields 12 to 16 wedges



  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift together flour and cornstarch; set aside. Cream butter until smooth, then add white sugar, confectioner's sugar, vanilla, and salt; beat until fluffy. Slowly add flour mixture to butter mixture, beating on low until dough forms.
  3. On a floured surface, knead in 1/2 cup chocolate chips. Shape dough into two equal parts, pat each into a 6 inch round, and transfer to baking sheet. Cut into wedges.
  4. Bake 25 minutes. Remove immediately to cool on wire rack. Melt remaining chips and drizzle over wedges.

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Reviews (28)

Rate This Recipe


This recipe was the best I've ever tasted! It was delicious!



Just made them for the Holidays - they are FANtastic. Really super-tasty. There was a little wasted drizzle chocolate, though - so I'd lean toward using a little more IN the dough and a little less in the double-boiler. But man, they taste good.



These cookies are a tasty treat with coffee or tea. Not too sweet. After adding the flour mixture the dough would not pull together so I added 2 Tbs of sour cream which worked beautifully. I rolled the dough into a log, rolled the log in colored sprinkles, wrapped in plastic wrap and chilled for an hour in the fridge. Cut the log into 1/4 inch rounds and baked. Had to watch the cooking time so the bottoms would not brown too much. For me these cookies did not need 25 minutes to bake. Very good.

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Amount Per Serving (16 total)

  • Calories
  • 180 cal
  • 9%
  • Fat
  • 10.5 g
  • 16%
  • Carbs
  • 21.4 g
  • 7%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 89 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Choco Peanut Butter Cookies


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Vel's Christmas Shortbread