Chocolate Chip Shortbread Cookies (with sea salt)

Combining the crispy texture of classic shortbread cookies with dark chocolate & sea salt, Chocolate Chip Shortbread Cookies are to die for.

When COVID-19 first hit, I went into baking overdrive. I made Salted Chocolate Chunk Cookies, Easy Sour Cream Lemon Cake, and many, many loaves of sourdough bread. Summertime came, which curbed my baking urges, but Keith still talked about the sweet treats that I made (especially Alison Roman's Chocolate Chunk Shortbread Cookies).

Ingredients:

• SALTED BUTTER: 1 cup plus 2 Tablespoons (2 ¼ sticks) at room temperature, cut into ½" pieces
• GRANULATED SUGAR: ½ cup
• LIGHT BROWN SUGAR: ¼ cup
• VANILLA EXTRACT: 1 teaspoon
• AP FLOUR: 2 ½ cups
• SEMI-SWEET CHOCOLATE or BITTERSWEET DARK CHOCOLATE: 6 ounces, chopped
• 1 LARGE EGG, beaten
• DEMERARA SUGAR (for rolling, we substituted regular granulated sugar in a pinch).
• FLAKY SEA SALT

When the weather got cold again, baking began calling. I used this opportunity to make Keith's favorite cookie, and he begged me to share it on the blog. I have followed Alison Roman for a long time, and I am a huge fan of her New York Times recipes. These cookies are a stroke of genius. They combine classic, buttery shortbread with salted, dark chocolate chunks for a chocolate chip cookie that is simply unlike any other. I think Keith likes them for their crispy (not chewy) texture and that unforgettable buttery finish. This has definitely become the chocolate chip cookie of choice at our house.

Step by step instructions:

1. Line two rimmed baking sheets with parchment paper.
2. Using a hand mixer, beat the butter, both sugars and vanilla until it's super light and fluffy (6 to 8 min).
3. 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. Mix just to blend.
4. 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.
5. Divide the dough in half on a large piece of plastic wrap. 
6. Fold the plastic over so that it covers the dough to protect your hands from getting sticky.
7. Using you hands, form the dough into long shapes, rolling on the counter to help smooth it out. Keep the dough compact. Each half should form a 6" log, 2 to 2 ¼" in diameter.
8. Chill the dough until totally firm (about 2 hours or overnight).
9. Heat oven to 350°.
10. Brush the outside of the logs with the beaten egg. Roll them in demerera sugar (or regular granulated sugar) for crisp edges.
11. Using a serrated knife, carefully slice each log into ½" rounds (if you hit a chocolate chunk, slowly saw back and fourth through the chocolate). If the cookies break apart, just press them back together.
12. Place cookies on prepared baking sheets about 1" apart. Sprinkle with flaky sea salt.
13. Bake until the edges are just beginning to brown, 12 to 15 minutes.
14. Let cool slightly before eating.

We love these shortbread cookies all year round, but we find that they make great Christmas Cookies too! They are a favorite on our holiday platters.

Recipe Notes:

• if you don't have Demerara sugar, granulated sugar works fine. Demerara sugar just adds a nice crispy edge to the cookie.
• cookie dough can be made ahead and stored, tightly wrapped in plastic, up to 1 week in the refrigerator, or 1 month in the freezer.
• cookies can be baked and stored in plastic wrap or an airtight container for 5 days (if they last that long!)
• these are the perfect dunking cookies! Dunk them in a cold glass of milk or better yet, a warm Irish Coffee!

More Delicious Christmas Cookie recipes:

• Teekuchen Christmas Cut-Out Cookies
• Mama's Cinnamon Rugelach
• Caramel Chocolate Crinkle Cookies

Print