Triple Chocolate Shortbread Sticks
Indulge your sweet tooth with these irresistibly decadent Triple Chocolate Shortbread Sticks, a delightful blend of buttery shortbread and rich, chocolatey goodness. This easy-to-make recipe features a cocoa-infused shortbread base that’s perfectly crisp and crumbly, drizzled with luscious layers of melted dark and white chocolate for a show-stopping finish. With just 25 minutes of prep time, these elegant, finger-friendly treats are perfect for holiday cookie trays, afternoon tea, or satisfying your daily chocolate cravings. Whether you’re a chocoholic or just love beautifully crafted desserts, these triple-chocolate delights are sure to become a new favorite.
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Pure vanilla extract
- 260 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 120 grams Dark chocolate (finely chopped or chips)
- 60 grams White chocolate (finely chopped or chips)
- 2 teaspoons Milk or heavy cream (for melting chocolate)
Instructions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy (about 2–3 minutes).
Add the vanilla extract and mix well to combine.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough comes together into a soft but crumbly texture.
Transfer the dough to a clean surface and gently knead it into a smooth ball. Be careful not to overwork the dough.
Roll the dough out to about ¼-inch thickness on a lightly floured surface. Using a knife or pizza cutter, cut the dough into rectangular sticks (approximately 1 inch wide and 3 inches long).
Place the shortbread sticks onto the prepared baking sheet, spacing them about ½ inch apart.
Bake in the preheated oven for 18–20 minutes, or until the edges are firm but not browned. Let the cookies cool completely on the baking sheet.
While the shortbread sticks cool, melt the dark chocolate with 1 teaspoon of milk or cream in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until smooth.
Drizzle the melted dark chocolate over the cooled shortbread sticks using a spoon or a piping bag.
Repeat the melting process with the white chocolate and 1 teaspoon of milk or cream. Drizzle the white chocolate over the dark chocolate for a contrasting garnish.
Allow the chocolate drizzles to set completely before serving or storing. To speed up the process, place the cookies in the refrigerator for 10–15 minutes.
Store the Triple Chocolate Shortbread Sticks in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
4115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.5 g | 348% | |
| Saturated Fat | 157.6 g | 788% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 409.1 g | 149% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 164.9 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 325 mg | 25% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 1818 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
