Salted chocolate chunk shortbread cookies are the ultimate treat when you want something buttery, chocolatey, and irresistibly crisp. If you’re craving a cookie that melts in your mouth yet still brings that satisfying crunch, this recipe delivers exactly that. With simple ingredients, easy steps, and a flavor combo that never fails, these cookies strike the perfect balance between sweet, salty, and rich. Get ready for a cookie that feels gourmet but is surprisingly simple to make.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Perfect Texture Every Time: Crisp edges, tender centers, and generous pockets of melty chocolate chunks.
- No-Fuss Dough: Comes together quickly with everyday ingredients—no chilling bowls, special tools, or complicated techniques.
- Crowd-Pleaser: These cookies impress at parties, bake sales, holidays, or cozy nights in.
- Balanced Sweet-Salt Flavor: The finishing sprinkle of flaky salt elevates the chocolate and butter flavors.
- Make-Ahead Friendly: Dough logs can be shaped and refrigerated ahead for effortless slice-and-bake cookies.
- Unique Shortbread Twist: Unlike typical chocolate chip cookies, this version is dense, sandy, buttery, and incredibly addictive.
These salted chocolate chunk shortbread cookies aren’t just delicious—they create that warm, comforting moment of biting into something homemade, beautiful, and unforgettable.
Ingredients Needed
For the Shortbread Dough
- 1 cup + 2 tbsp (255 g) salted butter, cold and cut into ½-inch cubes (soften slightly if using a hand mixer)
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) light brown sugar, packed
- 1 tsp pure vanilla extract
- 2 ½ cups (325 g) all-purpose flour, spooned and leveled
- 6 oz (170 g) semi-sweet or dark chocolate, chopped into chunky pieces (avoid very fine shards)
For Finishing
- 1 large egg, beaten (for brushing the dough)
- Demerara sugar, to roll the logs and create crunchy edges
- Flaky sea salt, for sprinkling on top
How to Make Salted Chocolate Chunk Shortbread Cookies
Step 1: Mix the Dough
Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment—or using a hand mixer—beat the cold butter, granulated sugar, brown sugar, and vanilla on medium-high. Mix until the mixture becomes pale, creamy, and fluffy.
This step takes 3–5 minutes with a stand mixer or 6–8 minutes with a hand mixer.
Scrape down the sides of the bowl. Reduce to low speed and gradually add the flour. Once the flour is mostly incorporated, add the chocolate chunks. Mix only until everything comes together.
If the dough still looks slightly dry or floury, use clean hands to knead it gently until smooth. It should feel like soft, flexible Play-Doh.
Step 2: Shape and Chill
Divide the dough into two equal portions. Place each portion on a large piece of plastic wrap. Fold the wrap over the dough to keep your hands clean, then shape each portion into a compact log about 6 inches long and 2 to 2¼ inches wide.
Rolling the wrapped dough on the counter helps form smooth, tight logs—density is important because shortbread is meant to be pleasantly firm.
Refrigerate the logs for about 2 hours, or until completely solid. Chilling ensures clean slices and prevents the cookies from spreading.
Step 3: Coat and Slice
Preheat the oven to 350°F (175°C).
Brush each chilled dough log with the beaten egg. Roll the logs in demerara sugar until fully coated. This step creates the signature crunchy, golden edges.
Using a serrated knife, slice the logs into ½-inch-thick rounds.
Tip: If you hit a chocolate chunk while slicing, gently saw back and forth rather than pushing down—this prevents crumbling.
If a cookie cracks or breaks apart, simply press it back together. This dough is forgiving and will bake beautifully.
Arrange the slices on the baking sheets, leaving about 1 inch of space between them. They won’t spread much.
Step 4: Bake to Perfection
Sprinkle a touch of flaky sea salt over each cookie.
Bake for 12–15 minutes, or until the edges turn lightly golden while the centers remain pale.
Let them cool for a few minutes on the baking sheet before enjoying. The flavor and texture are magical when still slightly warm.
Serving and Storage Tips
Serving Ideas
- Serve warm with a glass of cold milk for the ultimate comfort snack.
- Pair with espresso or hot chocolate for a cozy café-style treat.
- Add to holiday cookie boxes—they look elegant and travel well.
- Turn them into ice cream sandwich “minis” using small scoops of vanilla or caramel ice cream.
Storage
- Room temperature: Store in an airtight container for up to 5 days.
- Refrigerated dough: Keep the unbaked dough logs wrapped for up to 1 week.
- Freezer: Freeze the dough logs for up to 2 months. Thaw slightly before slicing for best results.
- Baked cookies: Freeze baked cookies in layers with parchment for up to 2 months.
Helpful Notes
- Use high-quality chocolate: Chunky pieces melt beautifully and create indulgent pockets of flavor.
- Avoid over-mixing: Once the flour is incorporated, stop mixing to prevent the dough from becoming tough.
- Cold dough = sharper slices: If the dough softens while slicing, pop it back in the fridge for 10 minutes.
- Sugar edges are essential: Demerara sugar doesn’t melt fully, giving the cookies extra crunch and sparkle.
- Salt matters: Use flaky sea salt (like Maldon) for the best flavor contrast.
Salted Chocolate Chunk Shortbread Cookies
Ingredients
Method
- Line two baking sheets with parchment paper. In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla until pale, creamy, and fluffy.
- Reduce speed to low and gradually mix in the flour. Add the chocolate chunks and mix just until the dough comes together. Gently knead by hand if needed.
- Divide the dough in half and shape each portion into a compact log about 6 inches long. Wrap tightly in plastic wrap and refrigerate for about 2 hours, until firm.
- Preheat the oven to 350°F (175°C). Brush the chilled logs with beaten egg, then roll in demerara sugar to coat.
- Slice the logs into 1/2-inch rounds and arrange on the prepared baking sheets, leaving space between cookies.
- Sprinkle lightly with flaky sea salt and bake for 12–15 minutes, until edges are lightly golden. Cool briefly before serving.
Notes
Conclusion
These salted chocolate chunk shortbread cookies are everything you want in a gourmet treat—rich, buttery, perfectly crumbly, and packed with chocolate in every bite. They’re simple enough for everyday baking yet impressive enough for celebrations, gifting, or holiday dessert tables. With a reliable dough, elegant presentation, and flavors that hit all the right notes, this recipe is sure to become a favorite in your kitchen.
If you try these cookies, please leave a comment and a star rating to let others know how they turned out.
Don’t forget to share your creation on Pinterest or Facebook—your friends will thank you!
What variations did you try? Did you use different chocolate or add nuts? Tell us below!
Frequently Asked Questions
Can I use unsalted butter instead of salted?
Yes—simply add ½ teaspoon of fine sea salt to the dough to balance the flavors.
Can I make these cookies gluten-free?
Yes. Use a high-quality 1:1 gluten-free baking flour. Make sure it contains xanthan gum for the closest texture match.
Why is my dough crumbly?
It may need a bit more kneading to help the butter moisten the flour. If it’s extremely dry, add 1 tsp cold water and gently work it in.
Can I add nuts to the dough?
Absolutely! Chopped pecans, hazelnuts, or almonds work beautifully. Add about ½ cup and fold them in with the chocolate chunks.
Can the dough be made ahead?
Yes. The dough logs can be chilled for up to one week or frozen for two months.
Why didn’t my cookies spread?
Shortbread doesn’t spread much due to its high butter and flour ratio. This is normal—they’re meant to hold a defined shape.
Can I use chocolate chips instead of chunks?
You can, but chunks melt into bigger, more satisfying pockets of chocolate. Chips retain their shape more firmly.