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Chocolate Shortbread Drop Cookie Recipe

This ultra delicious chocolate shortbread recipe is an easy-to-make drop cookie. It uses THREE types of chocolate.

Trivia: White chocolate is made from cocoa butter, sugar, milk solids and flavoring. Since it contains no cacao solids, it is not considered a true chocolate.

Tip: This recipe is phenomenal when you use good quality chocolate.

Chocolate Shortbread Drop Cookie Recipe

Tip: The Black & Decker EHC650 Ergo 3-Cup Food Chopper is a handy tool to use if you don't want to haul out your big food processor when its time to chop the chocolate.


2 1/2 cups flour
2 cups butter, that you have left out overnight at room temperature
1 cup extra fine granulated sugar (sometimes called berry sugar or caster sugar)
1 cup rice flour
1/2 cup bittersweet chocolate, coarsely chopped
1/2 cup milk chocolate, coarsely chopped
1/2 cup white chocolate, coarsely chopped
1 cup pecans, coarsely chopped


You begin to prepare this chocolate shortbread recipe by broiling your all purpose flour. You can omit this step, but results are better if you do the broiling. Place your flour on a rimmed baking sheet. Broil about four inches from heat for ten minutes, give or take. You must watch this carefully, and stir every two or three minutes. Flour will become golden brown. Remove from oven and cool before using.

In a large mixing bowl, beat the sugar and butter together well. The mixture should be fluffy. Add the rice flour and broiled flour and beat in. Add the three chocolate types and the pecans and stir until mixed.

Line a baking sheet with waxed paper or parchment. Drop the chocolate shortbread dough by tablespoons. Mounds should be about two inches apart.

Heat oven to 300° F. Bake cookies for about half an hour. They should be golden on the bottom. Remove and cool on a wire rack.

Enjoy these ultra good treats.

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