cup of espresso on a white background with a stack of double chocolate chunk cookies with edges rolled in white sanding sugar

Double Chocolate Chunk Shortbread

Butter packed shortbread cookies or sables taste like fudge in cookie form thanks to cocoa powder and bittersweet chocolate chunks.
Course cookie
Cuisine French
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes


  • 11 tablespoons 1 stick plus 3 tablespoons unsalted room temperature butter
  • cup granulated sugar
  • ½ teaspoon flaky sea salt such as Maldon brand
  • 1 and1/4 cups all-purpose flour
  • ½ cup sanding decorative, sparkle
  • 1/4 cup cocoa powder
  • 1/4 cup chopped bittersweet chocolate


  • Use a stand mixer or hand mixer to beat butter on medium speed until soft and fluffy, about 3 minutes. 
    Add cocoa powder and mix for one minute or until well combined.
    Add sugar and continue beating until well incorporated, about 1 minute. Add flaky sea salt and beat briefly to combine. 
    Add flour and mix on low until flour is incorporated.  Dough will be crumbly.
    Add chopped chocolate, stir until combined. Dough will be crumbly still.
  • Be sure to scrape the bottom of the mixing bowl to get all the butter combined into the dough.
  • Use a rubber spatula to put half the dough onto a sheet of plastic wrap. Fold plastic wrap over dough and push the crumbles together to form a log. Repeat with remaining dough to form another log. Unwrap logs and roll in sanding sugar until evenly coated. Rewrap dough logs, twisting ends of plastic wrap tightly. Transfer logs to refrigerator and chill until firm and sliceable, at least three hours or up to 3 days. 
  • Preheat oven to 325 degrees. Remove plastic wrap from dough. Use a sharp knife to slice dough into  rounds. Arrange cookies on parchment lined baking sheets, Bake 18 minutes. Let cool on baking sheets before transferring cookies to a wire rack to finish cooling. Cookies keep for at least two weeks at room temperature.