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Chocolate Shortbread Fingers

Chocolate Shortbread are simple cookies with wonderful flavor. Bonus points for being easy to make, too!

Chocolate Shortbread stacked on a white plate

Chocolate Shortbread

Shortbread is one of the simple pleasures of baking. I admit that I have more than a slight weakness for it. Not only is the flavor and texture irresistible, but those recipes also tend to use ingredients most bakers are likely to have in their kitchen most any time.

This Chocolate Shortbread offers a chocolate twist on classic shortbread for all the chocolate lovers out there. These have been a favorite of mine for a long time. They never fail to disappear quickly!

overhead view of Chocolate Shortbread on a wire rack

Many shortbread recipes are made with cold butter, but these begin with softened butter. That means you can mix the dough with an electric mixer rather than by hand.

I love the hint of cinnamon in these cookies. That’s one of my favorite things to add to chocolate treats, and it works really well here. If you’re not a fan of cinnamon and chocolate, then feel free to omit the cinnamon if you like.

Tips for Success

  • Measure accurately. Use a kitchen scale to measure by weight if possible. Otherwise, use the spoon and sweep method for best results.
  • Use Dutch process cocoa powder. In a pinch, you can substitute natural cocoa powder. There may be differences in color and flavor, but the recipe should still work.
  • Don’t have superfine sugar? It’s easy to make your own.
  • Don’t skip the refrigerator time. Chilling the dough will help your shortbread have its best flavor and texture.
  • For clean slices, use a sharp knife, a pizza cutter, or a sharp bench scraper. If you use the parchment paper to lift the shortbread onto a cutting board, cutting them will be much easier.
Chocolate Shortbread on a white plate on a wire rack

If you’re a fan of both shortbread and chocolate, I do so hope you’ll give these Chocolate Shortbread a try. Their flavor and simplicity put them among my favorite cookies.

Find more cookie recipes in the Recipe Index.

More Shortbread Recipes

Chocolate Shortbread Fingers

Yield 24 cookies
Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 20 minutes
Total Time 1 hour

These sweet, simple Chocolate Shortbread are always a hit!

Chocolate Shortbread stacked on a white plate


  • 1 & 1/2 cups (339g) unsalted butter, softened
  • 2 & 1/2 cups + 2 tablespoons (315g) all-purpose flour
  • 4 & 1/2 tablespoons (24g) Dutch-process cocoa powder
  • heaping 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup (190g) superfine sugar*
  • granulated sugar


  1. Preheat oven to 325°F. Line a 12″x 8″ rimmed baking sheet or quarter sheet pan with parchment paper, letting it hang over two opposite sides.
  2. Whisk together the flour, cocoa, cinnamon, salt, and baking soda. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the flour mixture, and mix until just combined.
  4. Spread the dough into the prepared pan. Chill the dough in the refrigerator or freezer for about 15 minutes or until firm.
  5. Prick the dough all over with a fork. Bake for about 20 minutes or until firm.
  6. While still hot, cut into 4″x1″ pieces. (A pizza cutter works wonderfully for this.)
  7. Sprinkle the top of the shortbread with granulated sugar, covering completely. Cool completely in the pan.


*If you don’t have superfine sugar, process granulated sugar in a food processor for 15 seconds. Read more here: How to Make Superfine Sugar

Recipe adapted from Martha Stewart's Baking Handbook.

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    14 Comments on “Chocolate Shortbread Fingers”

  1. I need to make those! I’ve been looking for a good chocolate shortbread recipe as I have a request for them, but sadly, I don’t have this book, I’ll have to see if the library does.

  2. These sounds like they would be the perfect goody. I love Martha!

  3. I’ve had a shortbread recipe on my counter for WEEKS. Maybe MONTHS. This, however, will replace it. Because chocolate always wins. Always.

  4. Hi!

    I left you a comment on Flickr – couldn’t resist to do it here too. 😀

    These look so delicious. I think they’re a great Xmas gift!

  5. I nominated you for a food blog award:

    I hope you don’t mind!

  6. Thanks, everyone! These really are some kind of good. And thanks, Rachel, for nominating me! Very exciting!

  7. These are really good. The amazing thing is that there are no wet ingredients yet the cookies are moist.

  8. I couldn’t find an email address for you. But I wanted to let you know that I made this recipe and posted about it as part of a roundup for holiday cookie recipes.

    They are even better than advertised. They may be one of my all time favorite cookies. Thanks so much for posting them!

  9. These are definitely yummy. Glad you liked them! FYI, my email is on my “about” page.

  10. I just made these about two hours ago. Well, I made my own version – no mixer, no superfine sugar and no food processor, no unsalted butter, no baking sheet anywhere near the correct size – had to tweak the process a bit, but they’re still absolutely wonderful…nowhere near as pretty as yours, but wonderful.

  11. Wow, I like a baker who’s not afraid to tweak! So glad you liked them!

  12. I made these for the first time in December 2019.  Everyone loved them!!  They are easy and delicious, and a nice addition to my Christmas cookie platter.😀👍

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