Baking · Shortbread
Bittersweet Chocolate Shortbread
Finely chopped bittersweet wafers scatter flecks of chocolate through a tender butter crumb. The high cacao percentage keeps these small squares less sweet than a frosted cookie.
Illustrative image
- Total
- 65 min
- Active
- 15 min
- Servings
- Calories
- 126 cal / serving
- Difficulty
- Medium
Ingredients · 16 servings
- 3 ounces 74% bittersweet chocolate wafers, finely chopped
- 1 cup all-purpose flour
King Arthur All Purpose Flour - 2 2 #2 # · $6.67 - 1/2 teaspoon vanilla extract
- 8 tablespoons unsalted butter, softened
- 1/3 cup granulated sugar
- 1/4 teaspoon fine saltpantry staple
Checked items are in your order. Amounts scale with servings; products are sold as whole packages.
Steps
Prepare the pan
Heat the oven to 325°F. Line an 8-inch square metal pan with parchment, leaving handles for lifting; chop the chocolate into pieces no larger than a pea.
Cream the butter
Beat butter, sugar, salt and vanilla for 2 minutes until creamy but not fluffy. Scrape the bowl so no butter streaks remain.
⏱ 2 min
Press the dough
Stir in flour just until a crumbly dough forms, then fold in chocolate. Press evenly into the pan and prick with a fork; do not taste raw flour dough.
Bake until firm
Bake for 28 to 30 minutes, until the edges are pale gold and the center looks dry and feels set. If the center is still soft and glossy, continue baking in 2-minute increments.
⏱ 28–30 min
Slice warm squares
Cool in the pan for 10 minutes, lift out and cut 16 squares with a sharp knife. Leave on a rack for another 10 minutes before serving; allow longer before packing.
⏱ 10 min
Nutrition per serving estimated
1 serving = 1 small square
- Calories
- 126
- Protein
- 1.4 g
- Carbs
- 12.4 g
- Fat
- 7.9 g
- Fiber
- 1.3 g
- Sugar
- 5.6 g
- Sodium
- 37 mg
Estimated from package nutrition labels and USDA FoodData Central values. Actual values vary.
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Read recipe →Tips and substitutions
Chop the wafers rather than melting them so the dough keeps a sandy texture.
Press with the flat bottom of a measuring cup for an even layer.
For a dairy-free variation, replace butter with firm dairy-free baking sticks and check the chocolate label.
A labeled gluten-free measure-for-measure flour blend can replace wheat flour; the cooled squares may be more fragile.
Storage, serving and make-ahead
Storage
Cool completely before sealing airtight at room temperature for up to 4 days. Freeze between parchment sheets for up to 1 month.
Serving suggestions
Serve small squares with black tea or fresh orange segments for an afternoon baking plate.
Make ahead
Chop the chocolate a day ahead and keep it cool and dry. Bake the squares the day before serving and pack only when completely cool.
Allergens and product labels
Contains: wheat, milk.
Check each product label for allergen details.
Questions about this recipe
Can I use chocolate chips instead of wafers?
Chopped bittersweet chips will work, but keep pieces small so the knife can pass through the warm shortbread.
Why cut the shortbread while warm?
The warm crumb yields more cleanly to a knife. Fully cooled shortbread can fracture around the chocolate pieces.
About this recipe
Estimates use package labels and USDA data; actual values vary.
By Akechi · Published .
Ingredient amounts are for cooking; products are sold as retail packages and pantry extras may be needed. Browse all recipes.