Salted Chocolate Chunk Shortbread Cookies
These wildly popular cookies were developed by Alison Roman for her cookbook, Dining In: Highly Cookable Recipes. I've always found chocolate chip cookies to be deeply flawed, she writes. Too sweet, too soft, or with too much chocolate, there's a lot of room for improvement. But no one asked me, and rather than do a complete overhaul on the most iconic cookie known to man, I took all my favorite parts and invented something else entirely. Made with lots of salted butter (it has a slightly different flavor and a deeper saltiness than using just salt — I prefer unsalted butter everywhere else but here), the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie. Learn: How to Make Sugar Cookies
These wildly popular cookies were developed by Alison Roman for her cookbook, Dining In: Highly Cookable Recipes. I've always found chocolate chip cookies to be deeply flawed, she writes. Too sweet, too soft, or with too much chocolate, there's a lot of room for improvement. But no one asked me, and rather than do a complete overhaul on the most iconic cookie known to man, I took all my favorite parts and invented something else entirely. Made with lots of salted butter (it has a slightly different flavor and a deeper saltiness than using just salt — I prefer unsalted butter everywhere else but here), the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie. Learn: How to Make Sugar Cookies
- 1 teaspoon vanilla extract
- demerara sugar for rolling
- flaky sea salt for sprinkling
- 1 cup plus 2 tablespoons/255 grams total (2 1/4 sticks) cold (room temperature if you're using a handheld mixer), cut into 1/2-inch pieces (see note)
- 1/2 cup/101 grams granulated sugar
- 1/4 cup/55 grams light brown sugar
- 2 1/2 cups/326 grams all-purpose flour (see note)
- 6 ounces/170 grams semi-sweet or bittersweet dark ch chopped (not too fine, you want chunks, not little shards)
- 1 large egg beaten
- Carbohydrate 0.5313 g
- Cholesterol 0 mg
- Fat 0.00252 g
- Fiber 0 g
- Protein 0.00252 g
- Saturated Fat 0.00042 g
- Serving Size 1 1 recipe (4g)
- Sodium 0.378 mg
- Sugar 0.5313 g
- Trans Fat 0.001512 g
- Calories 12 calories
Step-by-step
- Line two rimmed baking sheets with parchment paper.
- Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars, and vanilla on medium-high till it’s super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer).
- Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend.
- If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
- Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky.
- Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log.
- Each half should form a 6-inch log, 2 to 2 1/2-inches in diameter.
- Chill until totally firm, about 2 hours.
- Heat the oven to 350 degrees.
- Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).
- Using a serrated knife, carefully slice each log into 1/2-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate).
- If the cookies break or fall apart, just press them back together — the dough is very forgiving.
- Place them on the prepared baking sheets about 1 inch apart (they won’t spread much).
- Sprinkle with flaky salt.
- Bake until the edges are just beginning to brown, 12 to 15 minutes.
- Let cool slightly before eating them all.
My Unexpected Baking Adventure: Salted Chocolate Chunk Shortbread Cookies
For years, I've considered myself more of a "throw-together-a-quick-dinner" kind of woman than a baker. My kitchen expertise leaned towards efficient weeknight meals, not delicate pastries. But a recent trip to a charming little bakery completely changed my perspective. The aroma of freshly baked goods, the sight of those perfectly golden-brown cookies...it was an olfactory and visual awakening. I left with a bag full of treats, but more importantly, a newfound passion. That's how I discovered my love for baking, specifically, these salted chocolate chunk shortbread cookies.
The recipe, which I found online, intrigued me with its unconventional approach to the classic chocolate chip cookie. No, these aren’t your grandma’s cookies (although, I'm sure grandma would love them too!). These cookies are rich, buttery, and delightfully salty – a sophisticated take on a timeless treat. The process itself was surprisingly straightforward, even for a baking novice like myself. I usually stick to simple recipes, but I found this one remarkably easy to follow. The dough came together effortlessly and the chilling time was a welcome opportunity to relax after a long day and get everything ready. I even found the process therapeutic; the methodical shaping and slicing of the cookie dough was surprisingly calming. The results, however, were far from simple. These cookies are a perfect balance of sweet and salty, crispy and chewy. The perfect afternoon snack, or a delightful treat to share with friends and family.
Making these cookies felt like a mini adventure. Each step, from creaming the butter and sugar to carefully slicing the chilled dough, was a small accomplishment. The anticipation of biting into that first warm cookie, that perfect balance of salty and sweet, made the whole experience worthwhile. The salty butter, in particular, really added an unexpected depth of flavor. I’d never considered using salted butter in baking before, but this recipe converted me. The slight salty tang really enhances the richness of the chocolate and the sweetness of the sugars, creating a harmonious blend of flavors. It's a small detail that makes a big difference.
Now, I'm finding myself drawn into the world of baking. Every time I bake these cookies, I think about my first time and how much fun it was. The simple act of following the steps, feeling the texture of the dough, and seeing the transformation in the oven is incredibly satisfying. It’s a small escape from the everyday chaos, a chance to create something delicious and beautiful. These shortbread cookies have opened up a whole new world of culinary possibilities for me, and I can't wait to see where my baking adventures take me next. Maybe I'll try croissants next… but for now, I’m content to enjoy the exquisite taste of these salted chocolate chunk shortbread cookies, a testament to how a simple recipe can hold so much joy.
Beyond the Recipe: This isn't just a recipe; it’s a gateway to a richer, more fulfilling experience. The act of baking, especially something as delicious as these cookies, is an opportunity to slow down, to be present in the moment, and to savor the process as much as the final product. While the recipe calls for specific ingredients, feel free to experiment with the type of chocolate used or even add other ingredients. The beauty of baking, I've discovered, is the ability to personalize each experience to fit your taste. And maybe, just maybe, I might even take on that croissant challenge after all.
