Chocolate Chunk Brown Butter Shortbread Cookies combine nutty brown butter shortbread with generous chocolate chunks, a touch of espresso powder to deepen the chocolate, and a final sprinkle of flaky sea salt. They’re simple to make: brown the butter, mix, form into logs, chill, slice and bake.
These cookies are a chocolate lover’s favorite—rich, buttery, and slightly crunchy from the turbinado sugar. They’re perfect for gifting during the holidays because you can prepare the dough in advance and freeze the logs for later baking.
Enjoy them on their own or pair them with other shortbread varieties for a holiday cookie box. They also work well alongside biscotti or pistachio chocolate chip cookies for a mixed selection.
Why You’ll Love Chocolate Shortbread Cookies
- Texture – Buttery shortbread with a firm exterior and a tender, crumbly center.
- Flavor – The brown butter adds a toasty, nutty depth while espresso powder brightens the chocolate notes.
- Time – About 20 minutes to mix, 1 hour to chill, and roughly 12–15 minutes to bake.
Key Ingredients
- All-purpose flour – Provides structure for the shortbread.
- Sugar – Both brown and granulated sugar are used: brown sugar for moisture and caramel notes, granulated sugar for sweetness and slight spread.
- Vanilla – Adds warmth and rounds out the flavor.
- Butter – Browning the butter gives a rich, toasty aroma and flavor.
- Chocolate – Semi-sweet or dark chocolate chunks add texture and chocolate bursts.
- Espresso powder – A small amount enhances and intensifies the chocolate flavor.
Substitutions and Variations
- Cookie cutters – Instead of log-and-slice, roll the dough between parchment sheets to ¼–½ inch and cut shapes; refrigerate cut cookies before baking.
- Sugar – Use light brown sugar for a milder caramel note.
- Nuts – Fold in chopped pecans, walnuts, or almonds for extra crunch.
- Chocolate types – Use darker chocolate for more intensity or milk/white chocolate for sweeter cookies.
- Finish – Dip or drizzle baked cookies with melted chocolate and top with flaky sea salt for an elegant touch.
See the recipe card below for exact quantities.
How to Make Cookies
- Make brown butter – Melt and cook butter over medium heat, whisking until foaming subsides and brown flecks form. The butter should smell nutty and be golden brown. Remove from heat, measure a half cup of the liquid if needed, then chill about 30 minutes until thickened. This can be done ahead of time.
- Cream the butter mixture – In a mixing bowl, beat the chilled brown butter with granulated sugar, brown sugar and vanilla until smooth and slightly fluffy, about 2 minutes. Scrape the bowl as needed.
- Combine dry ingredients – Mix in sifted flour, espresso powder and kosher salt on low speed until just combined.
- Add chocolate – Fold in chopped chocolate chunks gently to avoid overworking the dough.
- Form the dough – Transfer dough to parchment, shape into a tight 1½–2 inch diameter log, and wrap securely. Chill at least 1 hour until firm.
- Coat with sugar – After chilling, unwrap the log on a cutting board (leave it on the parchment). Sprinkle turbinado or raw sugar over the log and press gently so the sugar adheres.
- Slice – Slice the log into ¼–½ inch thick rounds and place onto a parchment-lined baking sheet.
- Bake – Preheat oven to 350°F (175°C). Bake cookies 12–15 minutes until edges are just turning light golden. Shortbread doesn’t brown much—watch for gentle color at the edges.
- Finish – Remove from oven and immediately sprinkle each cookie with flaky sea salt. Cool on a rack before serving.
Pro tip: Use a parchment-lined baking sheet for even baking and easy cleanup.
Baking Tips
- Room-temperature butter makes creaming easier and yields a smoother dough.
- Avoid over-mixing to keep the cookies tender; mix just until combined.
- Chill the dough for at least an hour so cookies hold shape and develop the right texture.
- Bake on the middle rack for even heat; rotate sheets if baking multiple trays.
- Use a moderate oven temperature (350°F) so the shortbread cooks through without burning.
Recipe FAQs
Yes. Replace 2 tablespoons of flour with 4 tablespoons of cocoa powder to add chocolate flavor throughout, but note this won’t replicate the texture and contrast created by chocolate chunks.
Decorate with sprinkles, edible glitter, or colored sugar instead of turbinado. You can also drizzle melted chocolate and add colored toppings.
Accurate measurements are key. Ensure the flour, sugar, and butter ratios are correct and that the dough is chilled before slicing and baking.
Related Recipes
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Lemon Shortbread Cookies With Lemon Glaze
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Double Chocolate Chip and Coffee Biscotti
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Strawberry Lemonade Shortbread Cookies
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Brown Butter Pecan Chocolate Chip Cookies
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📖 Recipe
Chocolate Chunk Brown Butter Shortbread
32 cookies
96kcal
Equipment
- fry pan
- whisk
- mixing bowl
- handheld or stand mixer
- cookie dough scooper or knife
- parchment paper
- baking sheet
- cooling rack
Ingredients
- 1 cup unsalted butter, cubed (for browning)
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 2 tsp vanilla extract or vanilla bean paste
- 2 cups all-purpose flour
- 2 tsp espresso powder
- ½ tsp kosher salt
- ¾ cup chopped semisweet chocolate
- 2 tbsp turbinado or raw sugar, for sprinkling (optional)
- Flaky sea salt, for finishing
Instructions
- Make brown butter: Melt and brown the butter in a skillet over medium heat until golden with nutty flecks. Remove from heat and chill until thickened, about 30 minutes.
- Cream: Beat the chilled brown butter with granulated and brown sugar and vanilla until smooth, about 2 minutes.
- Combine: On low speed, add flour, espresso powder and salt just until combined. Fold in chopped chocolate.
- Form and chill: Transfer dough to parchment, shape into a 1½–2 inch log, wrap tightly and refrigerate at least 1 hour.
- Slice and coat: Unwrap the chilled log, sprinkle with turbinado sugar and press it in. Slice into ¼–½ inch rounds and place on a parchment-lined baking sheet.
- Bake: Preheat oven to 350°F (175°C). Bake 12–15 minutes until edges are lightly golden.
- Finish: Immediately sprinkle warm cookies with flaky sea salt. Cool and enjoy.
Notes
- Store cooled cookies in an airtight container at room temperature for up to one week.
Baking tips
- Line baking sheets with parchment for even baking and easy cleanup.
- Avoid over-mixing to keep cookies tender.
- Watch for a subtle golden edge; shortbread won’t brown deeply.