Ginger Chocolate Shortbread

This image courtesy of Mark T. Shapiro

Chocolate chips and candied ginger make excellent additions to traditional shortbread. Cut into small bars, they are a perfect accompaniment to sorbet. My mother has become addicted to these cookies, so I have to keep her freezer stocked with a ready supply.

NotesYou can freeze the cookies in an airtight container or resealable plastic bag for up to 1 month. They will also keep at room temperature in an airtight container for up to 3 days.

Makes36 cookies

Cooking Methodbaking



Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party

Recipe Coursedessert, snack

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentelectric mixer

Mealbrunch, dinner, snack, tea

Taste and Texturebuttery, chocolatey, crisp, rich, spiced, sweet

Type of Dishcookie


  • 1¾ cups (425 mL) all purpose flour
  • ¼ cup (50 mL) cornstarch
  • ¼ tsp (1 mL) salt
  • 1 cup (250 mL) unsalted butter, at room temperature
  • ½ cup (125 mL) granulated sugar
  • 1 cup (250 mL) semisweet chocolate chips
  • ¾ cup (175 mL) candied ginger, diced
  • 9-inch (2.5 L) square metal baking pan, greased


  1. Preheat oven to 350°F (180°C).

  2. In a small bowl, mix together flour, cornstarch and salt.

  3. In a large bowl, using electric mixer, beat butter and sugar until light and fluffy. Add flour mixture, beating just until smooth. Stir in chocolate chips and candied ginger.

  4. Spread batter in prepared pan, smoothing top. Bake in preheated oven for 40 to 50 minutes or until golden brown on top and somewhat firm to the touch. A slight indentation should be left when you touch the top of the cookies.

  5. Let cool completely in pan on a rack. Invert pan onto a cutting board and cut into 36 bars.

  6. Variation

  7. Drizzle cooled cookies with melted chocolate.


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