Incredibly rich, dark, double chocolate shortbread. The sweetness is balanced with salt giving them a surprisingly intense chocolate flavour.


  • 100g bittersweet Chocolate, frozen for 10 minutes

  • 1 1/4 cups Plain flour

  • 1/3 cup Dutch-process Cocoa powder

  • 1/4 teaspoon Baking Powder

  • 1/2 teaspoon Salt

  • 150g unsalted butter, softened

  • 1 cup Caster Sugar

  • 1 large Egg yolk

  • 100g Choc chips


  • 1.

    Grate the chilled chocolate and set aside.

  • 2.

    Whisk together the flour, cocoa powder, baking powder and salt.

  • 3.

    Beat the butter and sugar in a medium bowl with until just combined.

  • 4.

    Mix in the yolk.

  • 5.

    Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly.

  • 6.

    Fold in grated chocolate with a spatula.

  • 7.

    Bring the dough together by lightly squeezing in your hands; but don't knead or overwork.

  • 8.

    Divide the dough in half.

  • 9.

    Lay half the dough on a long sheet of waxed paper, roll up and shape into a log.

  • 10.

    Repeat with remaining dough and refrigerate for at least 1 hour.

  • 11.

    Preheat the oven to 180C.

  • 12.

    Line 2 baking sheets with bakingt paper.

  • 13.

    Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.

  • 14.

    Bake about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.

  • 15.

    Transfer to a rack to cool completely. Serve

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