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Home Recipes Desserts
★★★★★ 5 from 2 Reviews

Salted Chocolate Chunk Shortbread Cookies

12+ hrs
Avatar by: Lindsay Grimes
December 23, 2019 (Updated: September 3, 2020)
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Salted Chocolate Chunk Shortbread Cookies
These gluten free Salted Chocolate Chunk Shortbread Cookies are easy to prep ahead for a quick and delicious slice and bake cookie dessert!

When I first started my blog 5 plus years ago, I made this slice and bake cookie recipe with almond meal. The cookies were a bit more savory with some rosemary and… I forget what else. But, I remember feeling like although they weren’t quite “blog-worthy,” that I was on to something with the whole slice and bake thing.

After all, slice and bake cookie dough logs at the grocery store are pretty popular, am I right? Is it weird I remember being in second grade and the first time I ever saw a slice and bake cookie dough log? Even back then, I had my priorities straight.

Well, here I am, five years later, inspired to make a sweet chocolate chunk cookie dough log. I LOVE using a chopped up chocolate bar for the chunks because it creates this beautiful chocolate sprinkle throughout the cookie, some bigger chunks, some little ones.

Salted Chocolate Chunk Shortbread Cookies

These are also SOFT BAKED!! They have a nice crisp outer edge, but that inside is fluffy and soft and so delightfully smooth. PLUS! One of my absolute favorite things to do is sprinkle some finishing salt on top, so the sweet and salty vibe is pure perfection.

So let’s jump into the recipe and make some Salted Chocolate Chunk Shortbread Cookies!! Place the butter in a medium bowl and melt it in the microwave for 30 seconds (you can also do this in a saucepan over medium-low heat). Once softened, whisk in the agave nectar and vanilla until combined.

Add the blanched almond flour and salt to the bowl. Use a rubber spatula to fold everything together until combined.

Chop the chocolate bars into chunks. You can use chocolate chips or chunks in this recipe, but I love the look of the different shapes a chopped chocolate bar makes throughout the cookie because the chocolate is all different sizes sprinkled throughout.

Salted Chocolate Chunk Shortbread Cookies

Fold the chopped chocolate into the cookie dough. Then, place the batter on a piece of parchment paper or aluminum foil and use your hands to spread it into a log. I found it easiest to fold the aluminum foil over the dough and press it into a log. Then, tap the ends in to make it an even cookie dough log that doesn’t taper off at the ends. Fold the paper or foil around the dough and freeze overnight.

Preheat the oven to 350F and cut the log into 12 slices. Place the slices on a baking sheet lined with parchment paper and bake for 10 – 12 minutes or until the edges and tops are golden brown. Allow the cookies to cool on the baking sheet for 15 – 20 minutes before transferring them to a cooling rack.

Sprinkle the cookies with a finishing sea salt and enjoy.

Salted Chocolate Chunk Shortbread Cookies

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Salted Chocolate Chunk Shortbread Cookies

These gluten free Salted Chocolate Chunk Shortbread Cookies are easy to prep ahead for a quick and delicious slice and bake cookie dessert!

AvatarRecipe by:Lindsay Grimes
★★★★★ 5 from 2 reviews
Prep: overnightCook: 10 minutesTotal: 12+ hours
Print recipe Rate recipe Pin Save recipe
Servings: 12 - 14 cookies 1x

Ingredients

  • 6 tablespoons salted butter
  • 1/4 cup agave nectar (honey or maple syrup works too)
  • 1/2 teaspoon vanilla extract
  • 2 cups blanched almond flour
  • 1/2 teaspoon salt
  • 4 oz. dark chocolate, chopped in chunks
  • finishing salt for topping

Instructions

  1. Place the butter in a medium bowl and melt it in the microwave for 30 seconds (you can also do this in a saucepan over medium-low heat).
  2. Once softened, whisk in the agave nectar and vanilla until combined.
  3. Add the blanched almond flour and salt to the bowl.
  4. Use a rubber spatula to fold everything together until combined.
  5. Chop the chocolate bars into chunks.
  6. Fold the chopped chocolate into the cookie dough.
  7. Place the dough on a piece of parchment paper or aluminum foil and use your hands to spread it into a log. I found it easiest to fold the aluminum foil over the dough and press it into a log.
  8. Tap the ends in to make it an even cookie dough log that doesn’t taper off at the ends.
  9. Fold the paper or foil around the dough and freeze overnight.
  10. Preheat the oven to 350F and cut the log into 12 – 14 slices, about 1/2 inch thick.
  11. Place the slices on a baking sheet lined with parchment paper and bake for 10 – 12 minutes or until the edges and tops are golden brown.
  12. Allow the cookies to cool on the baking sheet for 15 – 20 minutes before transferring them to a cooling rack.
  13. Sprinkle the cookies with a finishing salt. This one is my absolute favorite to finish desserts and dishes with.

Tips

You can use chocolate chips or chunks in this recipe, but I love the look of the different shapes a chopped chocolate bar makes throughout the cookie because the chocolate is all different sizes sprinkled throughout.

© The Toasted Pine Nut

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Enjoy!! xo

These gluten free Salted Chocolate Chunk Shortbread Cookies are easy to prep ahead for a quick and delicious slice and bake cookie dessert! thetoastedpinenut.com #thetoastedpinenut #shortbreadcookies #chocolatechunkcookies #chocolatechipcookies #glutenfreecookies #lowcarbcookies

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Reader Interactions

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If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

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  1. Avatarbecki says

    Posted on 5/5/20 at 10:30 am

    is this 6 tablespoons or 6 teaspoons of butter? I just mixed up this dough and it is WAY wetter than yours in the video. I added another cup (3cups) of almond flour, not sure how this is going to come out….

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 5/5/20 at 12:05 pm

      Ah that’s so weird! Keep me posted!

      Reply
  2. AvatarGracie says

    Posted on 9/5/20 at 9:16 am

    Hey there! I make these (too?) often and they are perfection! My dough is also a lot more wet than the video but I don’t add additional almond flour. They turn out beautifully and love love love being able to bake them fresh when in the mood. Sammich some vanilla gelato between 2 cookies with a schmear of your hazelnut spread…The End!

    Thrilled to have found your site. Thanks for the amazing recipes, Lindsay!

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 10/10/20 at 10:07 am

      That sounds like an AMAZING ice cream cookie sammie!! I have to try it!! I’m so happy you’re here and baking up some deliciousness!! Sending you lots of love!! xo

      Reply
  3. AvatarJen says

    Posted on 12/15/21 at 5:03 pm

    Hi!
    Should I slice and bake these right out of the freezer? Or let them thaw a bit? Thank you!

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 1/6/22 at 10:57 am

      I slice and bake them right out of the freezer 🙂

      Reply
  4. AvatarTamara K Delaplane says

    Posted on 12/18/21 at 7:53 am

    Quick question on these; do you cut them while fully frozen and put in the oven partially frozen? Wondering how you’d cut a frozen block?

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 12/18/21 at 8:02 am

      Hi!! Yes, you cut them while the log is frozen – use a sharp knife, it should cut through fine! It doesn’t freeze into a solid block, it still has some give and should cut into rounds nicely. They’ll go into the oven still pretty frozen. Let me know how it goes!

      Reply
  5. AvatarKim says

    Posted on 1/15/22 at 1:50 pm

    These were sooooo good! Making them for a second time this weekend!

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 2/2/22 at 11:08 am

      Yay! That makes me so happy!! Enjoy!! xo

      Reply

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Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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