Alpine Chocolate Shortbread | Recipes

Alpine Chocolate Shortbread

(74) Ratings:
Prep Time:
Baking Time:
Makes:About 36 cookies

With delicious shortbread and creamy chocolate chunks, these yummy cookies will make you feel like singing from the mountaintops.


1 cup 250 mL butter, softened
½ cup 125 mL granulated sugar
2 cups 500 mL Robin Hood® Original All Purpose Flour
2 tbsp 30 mL corn starch
8 oz 250 g coarsely chopped chocolate, divided


  1. Preheat oven to 325ºF (160ºC). Line baking sheets with parchment paper.
  2. Cream butter and sugar in a mixing bowl until light. Stir in flour and cornstarch. Mix well then knead dough with hands to blend in the last of the flour thoroughly and form a smooth dough. Reserve 36 pieces of chocolate. Mix remaining pieces into the dough.
  3. Drop dough by tablespoonfuls (15 mL) onto prepared cookie sheets. Press chunk of reserved chocolate in centre of each.
  4. Bake in preheated oven for 20 to 25 minutes or until just starting to brown around edges. Cool 5 minutes on sheet, then transfer to wire rack and cool completely.


  • Add ½ cup (125 mL) finely chopped nuts to dough instead of chocolate.
  • Cornstarch is important as it gives shortbread that very 'short' texture.

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