Chocolate Chunk Shortbread Cookies

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Dense, buttery, melt-in-your-mouth perfection (with chocolate pools).

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There are cookies… and then there are cookies. The kind that makes you stop mid-chew and mentally file them under “oh wow, this is dangerous.” 

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They’re what I make when I’m craving something cozy. The edges are delicately crisp, the centres are tender, the chocolate pools melt, and the whole cookie gets this buttery crumble that feels so chic.

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And the best part? They are shockingly simple. We’re talking roll–slice–bake simple. No scooping, no extra bowls, no juggling multiple steps. Just a few ingredients and a dough that behaves like edible Play-Doh.

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Let’s get into it.

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Why Homemade Chocolate Chunk Shortbread Cookies? 

Shortbread is all about the butter, no eggs, no leavening, and nothing to get in the way of that pure, buttery goodness. When you cream the butter and sugars until super fluffy, you’re creating teeny tiny air pockets that give the cookies their signature tender bite. It’s still unmistakably dense and buttery, but somehow still light and keeps you coming back for more.

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Then comes the chocolate.

And not just chocolate.. it’s chunks. Chopped chocolate gives you those melted puddles and are far fancier than basic chips. Every slice of dough ends up with different shapes of chocolate inside, which means every cookie is a little bit unique.

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When the logs chill, the butter firms up and your slices bake into perfectly round, bakery-style discs. Add a sprinkle of flaky salt and you’ll want to eat these warm off the tray.

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Baker’s Notes

Creaming = Texture Heaven

Whipping the butter and sugars creates a fluffy, pale base that gives your shortbread a delicate crumb. 

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Low Moisture = Precise Slices

With no eggs and minimal liquid, the dough behaves like edible playdough. This means flawless slice-and-bake rounds and minimal spreading.

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Chilling is Non-Negotiable

The logs need time to firm up so they bake with clean edges. Two hours feels long, but the payoff is huge. Make the dough ahead of time and keep it in the fridge when you’re sleeping, time will fly by! 

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Chunky Chocolate > Everything

Chopped chocolate melts into ribbons and puddles… something chips just can’t do.

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Flaky Salt = The Finishing Touch

It ties everything together and gives each cookie that extra depth of flavour it needs

Make-Ahead Tips

Freezing - The dough logs freeze beautifully up to 2 months. Then slice directly from the freezer (just add a minute to bake time).

Storing - Finished cookies stay perfect in an airtight container for 4–5 days.

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