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Chocolate Chunk Shortbread Cookies

  • Author: Superman Cooks (Alison Roman's recipe)
  • Prep Time: 2 hours 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 3 hours
  • Yield: 24 cookies 1x
  • Category: baked goods
  • Method: n/a
  • Cuisine: n/a

Description

Combining the crispy, buttery texture of a classic shortbread with chunks of dark chocolate & sea salt, these cookies our latest obsession.


Ingredients

Scale
  • 1 cup plus 2 Tbsp salted butter (2 1/4 sticks) at room temperature, cut into 1/2" pieces
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 tsp vanilla extract
  • 2 1/2 cups AP flour
  • 6 ounces semi-sweet or bittersweet dark chocolate, chopped
  • 1 large egg, beaten
  • demerara sugar (for rolling, we substituted regular granulated sugar in a pinch).
  • flaky sea salt 

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 1/4" 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 1/2" 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.

Notes

  • 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 backed and stored in plastic wrap or an airtight container for 5 days.

Keywords: cookie, shortbread, salted, chocolate, chip, chunk, butter, dessert

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