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Chocolate Chip Shortbread Recipe
The Ultimate Chocolate Chip Shortbread Recipe
Can we be honest? Sometimes you discover something so good in a supermarket bakery that it becomes a bit of an obsession. That’s exactly what happened when I first tried the chocolate chip shortbread from the Marks and Spencer bakery section. One bite of that crumbly, buttery perfection studded with chocolate chunks, and I was absolutely smitten.
Of course, once you’ve fallen head over heels for a biscuit, there’s only one thing to do – try to recreate it at home! After several delicious (and let’s be honest, thoroughly enjoyable) attempts in the kitchen, I’m thrilled to share this chocolate chip shortbread recipe with you.
Now, here’s where things get even more exciting. Whilst our recipe was definitely inspired by that M&S favourite, we’ve given it our own special twist by using our gorgeous single origin Colombian chocolate. The result? A shortbread that’s beautifully buttery and crumbly with its own unique flavour profile that we absolutely adore.
The Colombian chocolate brings something really special to these biscuits—a deeper, more complex chocolate flavour that pairs beautifully with the rich, buttery shortbread base. It’s familiar enough to satisfy those M&S cravings, but distinctive enough to make it feel like your own signature bake.
Whether you’re after a weekend baking project, looking for homemade gifts, or simply want to impress guests with afternoon tea, this chocolate chip shortbread recipe is your new best friend. It’s surprisingly simple to make (honestly, if you can cream butter and sugar, you’re halfway there), and the results are genuinely spectacular.
It says chocolate chip, but I just throw the whole buttons in as they are the perfect size to ooze through the shortbread, and I just didn’t want the mess of chopping the chocolate – but remember, you do you and if you want to smaller pieces chop away! We recommend using our Ultimate Share Bag of Milk Chocolate Buttons for a smooth, creamy chocolate hit, or if you prefer something a little richer, try our Ultimate Share Bag of Dark Chocolate Buttons. The single origin Colombian chocolate brings a beautiful depth of flavour that supermarket chocolate chips simply can’t match.
Ready to bake? Let’s get started!
MAKES APPROX 12 PIECES// TIME: 45 MINUTES // EASY
Chocolate Chip Shortbread Ingredients:
- 200 g butter (salted or unsalted) softened
- 100 g caster sugar
- 300 g plain flour
- 50 g semolina
- 100g Milk or Dark chocolate buttons (to your preference)
Method
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Preheat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 20cm / 8-inch square cake tin with baking paper
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Cream the softened butter and sugar until light and creamy in a mixer, or using a hand held mixer.
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Add the plain flour and the semolina, mix just until a crumbly dough forms. Be really careful not to overwork the dough at this point, and then fold through the chocolate buttons.
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Transfer to your lined cake tin and press down gently. Carefully score 8 -12 squares from the dough, making sure not to cut all the way through and then bake for 25-30 minutes until slightly golden in colour.
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Leave to cool for 5 minutes, then using a sharp knife, slice all the way through where you scored the shortbread before baking.
- Finally, sprinkle with some extra sugar before enjoying.
Technically, the shortbread will keep in an airtight container at room temperature for up to one week, but we bet it doesn’t last until the next day.
