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Slice and Bake Chocolate Chunk Shortbread Cookies

Prep Time: 10 minutes
Cook Time: 15 minutes
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Slice and Bake Chocolate Chunk Shortbread Cookies

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I am obsessed with these slice and bake chocolate chunk pecan shortbread cookies. There are a lot of recipes for slice and bake shortbread cookies out there, but these are truly the best. Not only are they super buttery, but they are studded with tons of toasted pecans and chopped chocolate and rolled in turbinado sugar for a gorgeous texture.

And just to make them extra, I dipped them in more melted chocolate and topped them with more toasted pecans and some really flaky sea salt. These cookies are perfect for holiday gifts because the recipe can easily be doubled or tripled. Add this super easy and delicious cooking to your holiday baking rotation!

slice and bake chocolate chunk shortbread cookies

How to make Slice and Bake Chocolate Chunk Shortbread Cookies

I love this recipe for holiday cookie swaps because it’s so easy to double and you can make the dough several days in advance!

Tools Needed

Ingredients You’ll Need

  • Butter
  • Brown Sugar
  • White Sugar
  • Vanilla
  • Flour
  • Egg
  • Chocolate
  • Pecans
  • Turbinado Sugar
  • Flaky Sea Salt

Tips for baking Slice and Bake Chocolate Chunk Shortbread Cookies

  1. Use COLD butter. Mixing the cold butter may be difficult going at first, but it’s worth it. Room temperature butter will make these cookies too fluffy and we want them dense and crisp.
  2. Adequately chill your dough. The really important thing about this recipe is to make sure that you are adequately chilling the dough. It needs to be very cold so that the cookies don’t spread all over the place. The cookie dough doesn’t actually contain any egg and it has tons of butter, so again, COLD COLD COLD.
  3. Don’t skip the turbinado sugar. While it isn’t strictly necessary, rolling the cookies in turbinado sugar before baking makes them so pretty and gives them a gorgeous crust.
  4. Don’t use chocolate chips. The best move here is to buy chocolate bars and chop them up. Chocolate chips have stabilizers in them which means they don’t melt very well. My go-to move is to buy the Pound Plus bars from Trader Joe’s.
  5. Use a serrated knife. Cutting through the cold dough can be a bit tough and a serrated knife helps that along quite a bit.

slice and bake chocolate chunk shortbread cookies

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slice and bake chocolate chunk shortbread cookies

Slice and Bake Chocolate Chunk Shortbread Cookies

These are the ultimate shortbread cookies! Loaded with tons of chocolate and toasted pecans and then dipped in more chocolate, what more could you ask for?
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Makes: 18 -20 cookies


  • 2 sticks, (8 oz) good quality unsalted butter, diced and cold
  • 1/2 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 cup chopped toasted pecans (unsalted), plus more for sprinkling
  • 4 oz chopped dark chocolate or chocolate chunks
  • pinch of kosher salt
  • 1 egg, beaten
  • turbinado or sanding sugar
  • 6 oz dark chocolate, melted
  • flaky sea salt, for sprinkling


  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter and sugars together until fluffy, about 4 minutes or so. Add the vanilla and beat for 30 seconds.
  • Add the flour, kosher salt, pecans, and chocolate. Beat until the dough clumps together, about 2 minutes or so. Divide the dough into two equal portions, roll into logs about 2 1/2 inches thick and 6-7 inches long, and wrap tightly with plastic wrap. Chill logs in the fridge for 2 hours.
  • Preheat an oven to 350 degrees F and line two baking sheets with parchment paper. Brush the outside of the logs with the beaten egg and roll in the coarse sugar until well coated.
  • Slice the shortbread into rounds just under 1/2" thick with a serrated knife. If the dough breaks apart, just press it back together.
  • Place the cookies on the prepared baking sheets and bake for 15 minutes, until just barely golden brown. Cool to room temperature and then dip the cooled cookies in the melted chocolate. Sprinkle the top with flaky sea salt and more chopped pecans.


Please don't use chocolate chips for this! I always buy the giant bars of bittersweet chocolate from Trader Joe's and roughly chop the chocolate. Alternately, you could just buy a couple of bars of chocolate and chop them.
I used a mixture of sanding sugar and turbinado sugar to roll the cookies in and the texture was amazing!
With so few ingredients, use the best quality possible.
For the toasted pecans, I bought raw pecan halves and toasted them in a 350 degree oven for 8 minutes. Once cool, I threw them into a ziplock bag and just smashed them a bit with a rolling pin. This yields nice sized pieces.

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