Chocolate Chunk Shortbread
Prep time
Cook time
Total time
Serves: 25
  • 1 cup salted butter, softened to room temperature
  • ½ cup India Tree Fair Trade Brown Muscovado Sugar
  • 2¼ cup all-purpose flour
  • Pinch kosher salt (optional)
  • 2 ounces Guittard Semi-Sweet Baking bar, chopped into small pieces
  1. Preheat oven to 325ºF.
  2. Cream butter and brown sugar together on medium-high speed in a stand mixer for about 3 minutes with the paddle attachment. Scrape down bowl.
  3. Add 1½ cups of the flour and a pinch of salt (if using). Beat with paddle attachment on medium speed until fully incorporated.
  4. Set aside the paddle attachment and switch to the dough hook.
  5. Add the rest of the flour (3/4 cup) and mix on medium-low speed with the dough hook, kneading the dough in the mixer for about 5 minutes, scraping down bowl as needed.
  6. Switch back to the paddle attachment and add chocolate chunks. Mix on medium speed until chocolate is mixed in completely.
  7. Roll dough out on a floured surface to about ½-inch thick. Using a round or flower-shaped metal cookie cutter about 2 inches wide, cut cookies and place on a cookie sheet lined with parchment paper or a silicone baking mat. (If you run into a chocolate chunk with the cookie cutter, just push hard right through the chocolate.) Prick the tops of the cookies with a fork.
  8. Form leftover dough into a ball and roll back out to ½-inch thick and repeat process until you've cut all the dough into cookies.
  9. Bake for 20-25 minutes, until bottoms of cookies are light golden brown.
  10. Makes about 26 2-inch cookies.
Recipe by This Week for Dinner at