Chocolate-Speckled Salted Shortbread

I have a slight obsession with shortbread. I’m fascinated by how its simplicity translates into so much flavor.

I also have more than a slight obsession with the combination of sweet and salty. I even dedicated a BoB Collection to that magical fusion of flavors.

These shortbread cookies are the blessed union of those two addictions.

Chocolate-Speckled Salted Shortbread is simple to make and so, so good. A must for sweet and salty fans! - Bake or Break

As much as I adore shortbread, it can be a frustrating business unless you accept that the dough is going to be crumbly. And, maybe your cookies will be fragile. Once you come to terms with that, you’ll be golden.

These are subtly sweet and a little salty. Make them more or less salty to your taste. There’s a little extra salt in the dough, so you can omit the sprinkling of salt on top if you prefer.

Chocolate-Speckled Salted Shortbread

Prep Time: 25 minutes

Cook Time: 23 minutes

Yield: about 40 cookies

Chocolate-Speckled Salted Shortbread


  • 3/4 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon vanilla
  • 1 & 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 2 ounces dark chocolate, very finely chopped*
  • 1 tablespoon water, if necessary
  • 1/4 teaspoon coarse salt, such as fleur de sel


Using an electric mixer on medium speed, beat butter, sugar, brown sugar, and vanilla until fluffy.

Reduce mixer speed to low. Add flour and salt, mixing just until combined. Stir in chocolate.

Dough will be crumbly but should hold together when pinched. If dough is not holding together, mix in 1 tablespoon water.

Form dough into 2 balls and flatten into discs. Wrap each disc tightly in plastic wrap. Refrigerate for 1 hour.

Preheat oven to 325°. Line baking sheets with parchment paper or silicone liners.

On a lightly floured surface, roll out 1 disc of dough to about 1/4-inch thickness. Cut dough into 1"x 2" strips. Carefully transfer cookies to prepared baking sheet. Sprinkle with coarse salt.

Bake 18-22 minutes, or until cookies are lightly browned. Cool on pans for 10 minutes. Then, transfer cookies to wire racks to cool completely.

Repeat rolling and baking process with other disc of dough.


*I used Scharffen Berger 70% chocolate.

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  1. Carolyn January 3, 2013 Reply

    Those look amazing. Simply put. I have nothing more to say!

  2. These look fantastic! Love the addition of chocolate and sea salt!

  3. Poornima January 3, 2013 Reply

    Love shortbread, love these speckled ones!

  4. Claire D January 3, 2013 Reply

    Wish I had a glass of milk and a couple of these right now while I type up notes at my computer. These look yummy!

  5. Melanie January 4, 2013 Reply

    I always love that salty taste that comes through the sweet crumbly shortbread, almost as though you are tasting one salt crystal at a time. And I love that you say you just have to accept the crumbliness–I always thought I was the only person who couldn’t figure out shortbread!

  6. Im At Home Baking January 4, 2013 Reply

    Yum, they look delicious :)

  7. I LOVE sweet and salty together!! And I am also amazed at how buttery-flavorful shortbread is. This version looks amazing!

  8. Spencer January 8, 2013 Reply

    Looks absolutely delicious! I would so love to try some. I am sure they taste amazing.

  9. Jenny @ BAKE January 9, 2013 Reply

    this shortbread looks amazing! It’s one of my favourite treats with a cup of tea, and I love your mixture of flavours

  10. Rivka January 17, 2013 Reply

    Such a lovely recipe! I made them with 55% chocolate, a splash of Cointreau instead of water, and the zest of an orange. Really fantastic.

  11. Redd H from Salted Spoon January 18, 2013 Reply

    This is part of the dream dinner I wish I could eat today…

  12. Anjo Angela Lim January 29, 2013 Reply

    Uhhh, yeah, this is a no brainer…Bookmarked!! Because who can ever say no to shortbread, particularly the chocolate + salt combo? Double whammy. Yum!

  13. These shortbread cookies are so lovely! I love the combination of sea salt and chocolate so I will be pinning these to make!

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