Chocolate Shortbread Sticks

Chocolate Shortbread -

I almost didn’t share this recipe.  It’s finicky, and you’re liable to hate me for it.  Just give me a second to clear up some space in my inbox to make room for your emails of discontent….mmmm k, done!

I created this recipe for myself.  I drink a cup of tea every afternoon, and I’ve been wanting a crumbly rich little cookie to go along with it.  These fit the bill.  They’re intensely chocolatey because they’re made with melted dark chocolate.  I haven’t yet come across another shortbread recipe made with melted chocolate like this one:  shortbread is usually made with cocoa powder. I believe the melted chocolate is precisely what makes the recipe so tempermental, but also precisely what makes these so good.  Dark chocolate flavor hits you over the head.  Alternate bites of cookie with sips of mint tea, and you have my dreamy afternoon.

Chocolate Shortbread -

So, before you make these, you should know:  the dough can be crumbly.  Use your warm hands to bring it back together. I didn’t have any luck re-rolling dough scraps to get more cookies.  I had to throw away a small handful of dough.  Wasteful, yes, and it quite nearly broke my heart.

It goes without saying that you should use high-quality dark chocolate for this recipe.  I’ve been enjoying these cookies dipped in orange marmalade when I’m drinking a bright rooibos tea.  If you’re having a decadent afternoon, melt some dark chocolate and dip to your heart’s content.

Psst!  Did you see my interview on I’m With Cupcake last week?  You’ll learn about what I do in my free time, and my limited celebrity knowledge.  Enjoy!

3.0 from 1 reviews
Chocolate Shortbread Sticks
Makes 1 dozen sticks.
  • 1 cup dark chocolate chips
  • 6 tablespoons butter
  • ½ cup powdered sugar
  • ¼ teaspoon fine salt
  • ¾ cup flour
  1. Preheat the oven to 300.
  2. In a medium bowl, add the chocolate chips and butter. Melt in the microwave in 20-second pulses, stirring between each pulse.
  3. Take the chips and butter out of the microwave just before all the chips have melted, and stir it until they melted. Do not proceed unless the mixture is completely smooth.
  4. Add the powdered sugar and salt and continue to stir. Add the flour and stir until combined.
  5. Lightly flour a counter and pile the dough into a large disk. Press it flat into a disk before using a rolling pin to roll it out to ½" thickness. Use a pizza roller to cut out sticks of dough. Gently place them on the cookie sheet.
  6. Bake for 10 minutes. The dough will be fragrant. Remove from the oven and let cool completely on the sheet before serving.






  1. says

    Christina, I love chocolate shortbread and think we must be recipe twins! Over the weekend, I actually made some chocolate sables, which I believe are pretty similar (with ground chocolate vs. melted though). My dough was finicky too, but so WORTH IT. I’m pretty much addicted, so I can’t wait to try yours!

  2. says

    Every time I make shortbread it seems to crumble because I always touch it too quickly after it comes out of the oven. Just can’t wait for it to cool off! These little shortbread sticks look delicious and I’m sure no one’s going to be discontented over the recipe!

  3. says

    I really feel like emailing you now and calling your horrible names, but only because you cleared out your inbox for it. I’d hate for that to have been time wasted. ;)

    These look fab, finicky dough or not!

  4. says

    I have never had chocolate shortbread, but I feel like I would be obsessed with it (I mean butter and chocolate…what’s not to love, right?! haha)

  5. says

    I knew I was going to be in trouble the minute I laid eyes on your post title, Christina… simply awesome recipe. Even MORE awesome interview! I’ll raise a “bubbly” toast to your success tonight. And next Tuesday. :)

  6. Taylor says

    Made these tonight and like you said it would be the dough was very crumbly…I used my hands to warm it and it came together. I ended up being able to roll it out once and had to throw away a small handful. I only wish I had sifted the powdered sugar before i added it to the chocolate mixture as it ended up having clumps of sugar I couldn’t mix out…not a huge deal, just not as attractive or cohesive as it could have been. I baked them at 300 for about 14 minutes, until they smelled up the house and looked less “shiny.” I also made sure to let them cool completely which helped keep them together. Overall the flavor was very chocolate-y and good, a little dry and rich for my taste, I think I prefer regular, super buttery/plain shortbread but these were worth it! :)

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