Classic Shortbread

If you love the Belgian chocolate shortbread biscuits from Costco or those buttery chocolate chunk shortbreads from M&S, you're going to LOVE this recipe. These homemade triple chocolate shortbread biscuits are buttery, crumbly, packed with chunks of dark, milk and white chocolate, and have the most beautiful golden edges. The best part? They're incredibly easy to make at home with just a handful of ingredients, and they work out so much cheaper than buying them from the shops.

I'm a massive shortbread lover, especially during the colder months. There's something about a thick, buttery biscuit alongside a proper British cuppa that just makes everything better. And if you know me, you'll know that cup is always Earl Grey!

I used to buy the chocolate chunk shortbread biscuits from M&S as a little weekend treat, and whenever I spotted the Belgian chocolate shortbread at Costco, I couldn't resist. But when we started being a little more mindful of our spending, I thought, surely I can make these myself?

Well, after a bit of recipe testing, I managed to create my own version, and I genuinely think they're even better. They're thick, beautifully golden around the edges, with that classic melt-in-your-mouth shortbread texture and generous chunks of Belgian chocolate throughout.

And the best thing about making your own? You can have them fresh from the oven whenever you fancy.

Why You'll Love These Triple Chocolate Shortbread Biscuits

There are so many reasons why these have become a regular bake in our house.

• They're incredibly buttery. These biscuits have that classic rich shortbread flavour, with a delicate crumb that practically melts in your mouth.
• Three types of chocolate. Dark, milk and white chocolate give you the perfect balance of sweetness and richness in every bite.
• Only a handful of ingredients. You probably already have most of what you need sitting in your kitchen cupboards.
• No fancy equipment needed. All you need is a mixing bowl, your hands and a baking tray.
• They're budget-friendly. You can make a generous batch of homemade chocolate shortbread for less than buying similar biscuits from Costco or M&S, depending on the ingredients you choose.
• Perfect for gifting. Pop them into a little biscuit tin or wrap them in a ribbon for a lovely homemade Christmas present.

The first time I made these, I genuinely thought they'd last us the whole week. They were gone in three days! My husband kept sneaking them out of the biscuit tin, and before I knew it, there were only crumbs left.

The Secret to Perfect Buttery Shortbread

If there's one thing I want you to take away from this recipe, it's that good-quality butter makes all the difference.

Shortbread is one of those recipes where you really can't hide behind loads of different ingredients. Butter is the star of the show, so if you use a cheaper butter that lacks flavour, you'll notice it in the finished biscuits.

In this recipe, we're using 275g of butter to 375g of flour. That's approximately 73% butter in baker's percentages, which is why these biscuits have such a beautifully rich flavour and tender texture.

I recommend using a good-quality block of unsalted butter rather than a spreadable butter or margarine. You want that proper buttery flavour, and you also want the fat to remain firm while you're working with the dough.

And whatever you do, make sure your butter is cold!

Why I Prefer Making Shortbread by Hand

Now, technically, you can make shortbread in a food processor, and I know it's tempting because it's quicker. But personally, I much prefer making mine by hand.

Think about your nan baking in the kitchen. She probably wasn't getting out a food processor every time she wanted to make biscuits. She was using her fingertips, a mixing bowl and a little bit of patience.

That's exactly how I like to make these.

When you rub cold butter into flour and sugar using your fingertips, you have much more control over the texture. You're looking for a mixture that resembles fine, sandy breadcrumbs before adding your milk and vanilla.

A food processor can work, but it's very easy to overprocess the mixture. This can warm the butter and, once liquid is added, excessive mixing can develop too much gluten, leaving you with a tougher biscuit.

By working quickly with cold hands, you're keeping the butter as cool as possible and avoiding unnecessary mixing.

The result is a beautifully tender, crumbly shortbread rather than something hard or chewy.

Why You Need to Chill Shortbread Before Baking

I know, I know. Waiting for biscuit dough to chill when all you want is a freshly baked shortbread is annoying, but trust me, this step is worth it.

Once you've mixed your dough and shaped your biscuits, refrigerate them for at least 20 minutes before baking.

This helps the butter firm up again after being handled, which reduces spreading in the oven and helps your biscuits keep their shape.

It's particularly important with these thick, Costco-style shortbread biscuits because we want those lovely defined edges rather than biscuits that spread out too much.

While they're chilling, sprinkle the tops generously with caster sugar. This gives them that gorgeous, slightly crunchy finish that reminds me of traditional Belgian chocolate shortbread.

How to Shape Your Chocolate Shortbread Biscuits

One of my favourite things about this recipe is that you can make the biscuits in two different shapes.

For that classic Costco-style chocolate chunk shortbread, I recommend shaping your dough into a roughly 20cm x 20cm square. Use your hands to gently press it into an even thickness, then cut it into nine generous squares.

These will give you those lovely thick, chunky biscuits with golden edges and a soft, crumbly centre.

Alternatively, if you prefer a more traditional biscuit shape, you can roll the dough out to approximately 1.5cm thick and use a round biscuit cutter.

Both methods work beautifully, so it's entirely down to personal preference.

Can You Use Different Types of Chocolate?

Absolutely! I love using a combination of dark, milk and white chocolate because each one brings something different.

Dark chocolate adds richness and balances the sweetness of the shortbread, milk chocolate gives you that classic creamy chocolate flavour, and white chocolate adds little pockets of sweetness.

For the best results, I'd recommend using good-quality Belgian chocolate and chopping it into chunks rather than using tiny chocolate chips.

You want those generous pieces of chocolate running through each biscuit, just like the ones you find in Costco.

You can also make these using just milk chocolate, dark chocolate or even a combination of dark and white chocolate.

My Top Tips for the Best Homemade Shortbread

• Use cold butter. This is essential for achieving that lovely crumbly texture.
• Don't overwork the dough. Mix just until everything comes together.
• Choose good-quality chocolate. It really makes a difference to the finished flavour.
• Keep the biscuits thick. Thicker shortbread gives you that lovely contrast between golden edges and a tender centre.
• Don't skip the chilling time. Twenty minutes in the fridge helps the biscuits hold their shape.
• Watch the oven carefully. You're looking for lightly golden edges rather than deeply browned biscuits.
• Allow them to cool. Shortbread is delicate straight from the oven and becomes firmer as it cools.

How to Store Triple Chocolate Shortbread

Once your biscuits have cooled completely, transfer them to an airtight container or biscuit tin.

They'll keep at room temperature for up to one week, although I can almost guarantee they won't last that long!

You can also freeze the unbaked, shaped shortbread dough. Simply arrange the biscuits on a lined tray, freeze until firm, then transfer them to a freezer-safe container for up to three months.

When you're ready to bake, you can bake them straight from frozen, adding a few extra minutes to the baking time.

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More Homemade Bakes You'll Love

If you're anything like me and love having something homemade in the biscuit tin, there are plenty of other recipes worth trying.

My Almond Croissant Cookies are perfect if you love a buttery, nutty bake, while my Brown Butter Banana Bread is another favourite for enjoying alongside a cup of tea.

And if you're in the mood for something extra chocolatey, my Banana Bread Brownies are a must-try. They're rich, fudgy and perfect for using up those overripe bananas sitting on your kitchen counter.

Better Than Shop-Bought Shortbread!

These triple chocolate shortbread biscuits are everything I love about baking at home. They're simple, comforting, affordable and taste absolutely incredible.

Whether you're trying to recreate the famous Costco Belgian chocolate shortbread, looking for an alternative to M&S chocolate chunk biscuits, or just fancy baking something delicious on a Sunday afternoon, this recipe is one you'll come back to again and again.

Serve them with a proper British cuppa, preferably Earl Grey if you're asking me, and enjoy every buttery, chocolate-filled bite.

And if you make them, don't forget to let me know what you think. I have a feeling they'll become a regular feature in your biscuit tin too!