These Chocolate Chip Shortbread Squares are a perfectly crisp, chocolate packed treat. So easy to make, only a little chill time is required and you’ll be serving up perfect bakery style shortbread squares in no time. I use both milk and dark chocolate for the best combo, but feel free to use any blend of chocolates that you like.
For me, shortbread has to be perfectly crisp, with a crumbly texture and not overbaked. This recipe will make sure that you nail that perfection. I recommend making the shortbread dough in a food processor if you have one, otherwise any electric mixer will work. Keeping the butter/dough cold is key to great, crisp shortbread. The mixture will appear crumbly when you put it in the fridge/tip into the tin, but this is fine as long as it holds together when you ‘squeeze it’.
This Chocolate Chip Shortbread Squares recipe makes 4 large squares, so do cut it into more sections if you want smaller ones. These are great to make ahead – either bake ahead of time and store in an airtight container, or make the dough and bake when ready. You could also freeze the baked shortbread.
For more cookie/biscuit ideas, check out these Lemon Shortbread Sandwich Cookies or these Chocolate Orange Empire Biscuits. For more baking inspiration and videos head on over to my Instagram.
Chocolate Chip Shortbread Squares
Ingredients
- 120 g Unsalted Butter Cold, Cubed
- 75 g Granulated Sugar
- 200 g Plain Flour
- 100 g Milk Chocolate Chopped
- 50 g Dark Chocolate Chopped
- 25 g Granulated Sugar
Instructions
- In a large bowl, or in a food processor, beat the butter and sugar on high until fully combined.
- Add the flour and mix on high speed again, until the mixture resembles breadcrumbs, At this stage, you should be able to squeeze the mixture into a dough. Chill for 30 minutes.
- Preheat the oven to 170C/150C Fan/Gas 3. Line an 8×8" square tin with greaseproof paper.
- Remove the dough from the fridge directly into the lined tin, add in the chopped chocolate and press to the edges, ensuring the shortbread is spread evenly. It will be crumbly.
- Sprinkle over the extra granulated sugar and use a sharp knife to cut the shortbread into quarters. Bake for about 40 minutes, until the top is golden.
- Let cool before removing the shortbread from the tin. You may need to run a knife over the lines again to ensure clean edges.
- Sprinkle over a little extra sugar, if you want, before serving!
