Chocolate Chunk Brown Butter Shortbread Cookies

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Chocolate Chunk Brown Butter Shortbread Cookies feature a decadent blend of rich brown butter shortbread, chocolate chunks, a hint of espresso powder, and a sprinkle of flaky sea salt. Easy to make, then roll, slice, and bake!

Chocolate chunk brown butter shortbread cookies with flaky sea salt.

We cannot get enough of these cookies! They're a chocolate lover's dream and one of our go-to recipes for the holiday season. What's better than the combination of warm brown butter shortbread, espresso, and chocolate chunks? They're incredibly easy to make and freeze for future cookie cravings.

Enjoy them on their own or make them with other treats like our Lemon Shortbread Cookies, Pistachio Chocolate Chip Cookies, or our Brown Butter Espresso Biscotti for a holiday gift box!

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Why You'll Love Chocolate Shortbread Cookies
Key Ingredients
Substitutions and Variations
How to Make Cookies
Baking Tips
Recipe FAQs
Related Recipes
Did You Like This Recipe?
📖 Recipe

Why You'll Love Chocolate Shortbread Cookies

Texture - These buttery shortbread cookies have a firm outside and perfectly crumbly inside.
Flavor - The cookies are rich, chocolatey, and a little nutty.
Time - It takes just 20 minutes to mix the ingredients and prepare the dough, 1 hour to chill it, and about 12 minutes to bake.

Key Ingredients

Ingredients for chocolate chunk brown butter shortbread, flour, brown sugar, granulated sugar, butter, kosher salt, espresso powder, vanilla extract, flaky sea salt.

All-purpose flour - All purpose flour provides the foundation and structure for the cookies.
Sugar - We use both brown and granulated sugar in this recipe. The brown sugar adds a warm molasses flavor and moisture while the white sugar adds sweetness and helps the cookies spread as the sugar melts.
Vanilla extract - Vanilla extract adds complexity and sweetness to the cookie dough.
Butter - We brown the butter to give the cookies a uniquely rich and nutty aroma.
Chocolate - We prefer dark or semi-sweet chocolate because it is the perfect combination of sweet and rich.
Espresso powder - A pinch of this powder enhances the chocolate flavor in the cookies.

Substitutions and Variations

Cookie Cutters - Instead of rolling and slicing, use your favorite cookie cutters! Transfer the dough onto a sheet of parchment paper. Place a second sheet of parchment paper on top of the dough and roll with a rolling pin to create a ¼-½-inch sheet of dough, then refrigerate for at least 1 an hour. Use a cookie cutter of choice and cut the dough. Form the excess dough into a ball, roll it out into a sheet again, and cut with the cookie cutter. Continue until all the dough is used. Place the cookies onto a parchment paper-lined baking sheet.
Light brown sugar - Use light brown sugar if you prefer a more mild caramel flavored cookie.
Nuts - Add chopped pecans, almonds, or walnuts to the dough for a rich and hearty crunch.
Dark Chocolate - Use dark chocolate if you prefer a more intense chocolate flavor. Use white or milk chocolate chips for a sweeter alternative.
Dip in chocolate - Dip the cookies halfway in chocolate or drizzle with melted chocolate, then top with flaky sea salt.

See recipe card for quantities.

How to Make Cookies

Steps to make brown butter chocolate chunk shortbread, brown the butter in a pan and cool, whisk brown sugar, granulated sugar, brown butter, vanilla.

Make brown butter - Heat a skillet or saucepan on medium heat. Add the sliced butter to the pan and whisk as the butter cooks. The butter will foam then start to brown and form small brown flecks. The butter will be golden brown and have a nutty aroma. Remove from heat and pour the mixture into a measuring cup to confirm the liquid measures a half cup. It’s okay if it’s slightly over. Allow to chill in the refrigerator for about 30 minutes so the butter forms a thick consistency. You can make the brown butter ahead of time so you don’t have to wait. (Photo 1, 2, and 3)
Cream butter - In a large mixing bowl, use a handheld electric mixer or stand mixer and cream together butter, granulated sugar, brown sugar, and vanilla extract until smooth and fluffy, about 2 minutes. Use a silicone baking spatula and scrape the sides of the mixing bowl walls to bring the butter mixture to the center of the bowl. (Photo 4)

Steps to make brown butter chocolate chunk shortbread, add flour, espresso powder, kosher salt to butter mixture, stir in chocolate chunks, then form into a log.

Combine ingredients - Reduce speed to low and add sifted flour, espresso powder, and kosher salt and mix until the ingredients are just combined. (Photo 5)
Add chocolate - Fold in chocolate chunks. Do not over-mix the dough. (Photo 6 and 7)
Transfer dough - Transfer the dough onto a sheet of parchment paper. (Photo 8)

Steps to make brown butter chocolate chunk shortbread, wrap the log in parchment paper and chill, then press in turbinado sugar.

Roll the dough (roll and slice) - Then, form the dough into a 1½ to 2-inch wide log, wrap tightly, and twist the ends. Refrigerate for at least 1 hour. (Photo 9 and 10)
Sprinkle with sugar - Once refrigerated, place the log onto a cutting board and unwrap the parchment paper, leaving the log on the parchment paper. Sprinkle turbinado or raw sugar on each log and gently cup and press the sugar onto the log until completely covered. (Photo 11 and 12)

Steps to make brown butter chocolate chunk shortbread, slice logs into cookies, bake, then top with flaky sea salt.

Slice cookies - Then, slice into ¼-½-inch cookies and place them onto a parchment paper-lined baking sheet. (Photo 13 and 14)
Heat oven and bake - Once the cookie dough is cut and ready to bake, preheat the oven to 350°F. Bake for 12-15 minutes. The edges will be very lightly browned.
Sprinkle with flaky sea salt - Finally, remove from the oven and immediately sprinkle each cookie with flaky sea salt. Allow to cool and enjoy. (Photo 15 and 16)

Pro tip - Use a baking sheet for even heating and line it with parchment paper to minimize sticking and cleanup time.

Baking Tips

Ensure your butter is at room temperature. This will make it easier to cream with the sugar and create a smooth dough.
Don't over-mix ingredients to ensure the cookies spread evenly and have a light texture. Over mixing can make the cookies tough.
Watch for doneness. Shortbread cookies don't brown much, and this shortbread cookie dough is dark from the espresso powder. Check for a light golden color around the edges to ensure doneness.
Chill the dough for 1 hour to ensure the dough solidifies and the cookies have the perfect tender texture.
Bake on the middle rack for even baking. If baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven. Rotate the baking sheets halfway through baking to ensure the cookies bake evenly.
Use a lower oven temperature - Shortbread is delicate and can burn easily. Bake them at a low temperature of 350°F to ensure the cookies bake evenly and don't burn.

Recipe FAQs

Can I use cocoa powder instead of chocolate chunks?

You can swap 2 tablespoons of all-purpose flour with 4 tablespoons of cocoa powder, if desired. It will lend a chocolate flavor throughout the cookie, but will not have the same richness, texture, and flavor variation as the original recipe with chocolate chunks.

How can I make the cookies more festive?

You can decorate the cookies with sprinkles, edible glitter, or use colored sugar instead of turbinado sugar on the outside of the cookie.

How do I prevent the cookies from spreading too much?

Cookies will spread too much if they have an incorrect flour, sugar, and butter ratio. Always double check the measurements or the cookies can spread too much.

Brown butter chocolate chunk shortbread with Maldon flaky sea salt in a holiday cookie box.

Did You Like This Recipe?

Love this easy chocolatey shortbread recipe? Please leave a 5-star rating in the recipe card & leave comment below. If you are looking for other tasty shortbread cookies recipes, check out our Lemon Shortbread and or Edible Flower cookies.

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