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Chocolate Sea Salt Shortbread

A coarse textured cookie, chewy and crunchy at the same time.

Yield: 5 dozen 1½-inch cookies
Working Time: 50 minutes
This recipe contains: Eggs, Gluten, Dairy


1½ cups [227g] all-purpose flour

 2 tablespoons Guittard Cocoa Rouge Cocoa Powder

¾ teaspoon sea salt flakes

¼ teaspoon baking soda

½ teaspoon baking powder

10 tablespoons [140g] unsalted butter, softened

½ cup [100g] coarse raw sugar

3 tablespoons granulated sugar

1 ½ teaspoons vanilla extract

3 bars [180g] Guittard 64% Cacao Semisweet Chocolate finely chopped*


*The more finely it is chopped the easier it will be to slice.


In a small bowl blend together flour, cocoa, salt, baking soda and powder. In a large bowl cream butter and sugars until smooth. Beat in the vanilla then the dry ingredients until the dough comes together. It will be crumbly at first. Mix in the chocolate.

Divide the dough in thirds and shape into logs by rolling in parchment or plastic wrap to 1-1¼ inch in diameter. Refrigerate about 30 minutes until firm but not hard.

Preheat oven to 375 °F. Line cookie sheets with parchment. Slice logs into 3/8 inch thick rounds. Place 1-inch apart on pan. Bake 10-12 minutes until they look dry on top and are dry to the touch. Cool on rack. Store in airtight container.