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Chocolate-Chunk Shortbread
Recipe Summary
Yield: Makes 32 bars
Ingredients
Ingredient Checklist
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
Gallery
Chocolate-Chunk Shortbread
Recipe Summary
Yield: Makes 32 bars
Gallery
Chocolate-Chunk Shortbread
Chocolate-Chunk Shortbread
Chocolate-Chunk Shortbread
Recipe Summary
Yield: Makes 32 bars
Recipe Summary
Yield: Makes 32 bars
Yield: Makes 32 bars
Makes 32 bars
Ingredients
Ingredients
- 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
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.
Reviews (5)
Add Rating & Review
32 Ratings
5 star values:
5
4 star values:
3
3 star values:
16
2 star values:
6
1 star values:
2
Reviews (5)
Add Rating & Review
32 Ratings
5 star values:
5
4 star values:
3
3 star values:
16
2 star values:
6
1 star values:
2
Add Rating & Review
32 Ratings
5 star values:
5
4 star values:
3
3 star values:
16
2 star values:
6
1 star values:
2
32 Ratings
5 star values:
5
4 star values:
3
3 star values:
16
2 star values:
6
1 star values:
2
32 Ratings
5 star values:
5
4 star values:
3
3 star values:
16
2 star values:
6
1 star values:
2
- 5 star values:
- 5
- 4 star values:
- 3
- 3 star values:
- 16
- 2 star values:
- 6
- 1 star values:
- 2
Martha Stewart Member
Rating: 3 stars
12/25/2017
Were there no eggs in this recipe????????
Martha Stewart Member
Rating: Unrated
11/26/2013
I also forgot to pierce one batch and it seems to be fine.
Martha Stewart Member
Rating: Unrated
11/26/2013
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.
Martha Stewart Member
Rating: Unrated
10/27/2013
Same problem. But even when removing early it was still to dry
Martha Stewart Member
Rating: Unrated
12/30/2012
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.
Martha Stewart Member
Rating: 3 stars
12/25/2017
Were there no eggs in this recipe????????
Rating: 3 stars
Rating: Unrated
11/26/2013
I also forgot to pierce one batch and it seems to be fine.
Rating: Unrated
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.
Rating: Unrated
10/27/2013
Same problem. But even when removing early it was still to dry
Rating: Unrated
12/30/2012
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.
All Reviews for Chocolate-Chunk Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate-Chunk Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
