salted butter & chocolate chunk shortbread cookies
Need I say more?
I feel like I don't even have to give you the recipe based on that title because the ingredients are few if you don't find this the least bit appealing or salivating, then you're dead to me. Oh and if you don't like chocolate, we can't be friends.
But I will share it with you because these cookies are THAT good.
If you like the sweet and salty flavour, these are the cookies you need to make.
If you like simple, recipes with limited ingredients, these are the cookies you need to make.
If you like cookies that you can eat one after one without feeling guilty, these are the cookies you need to make (and also, boost up your gym regime and calories burned).
Alison Roman is well known in the food biz after spending a considerable amount of time at Bon Appetite Magazine as their Senior Food Editor. I've heard her speak on many-a-podcasts, read many of her posts, viewed a lot of her how to videos and the list goes on. When I heard about her recent book called Dining In I was intrigued. There was a lot of buzz around it simply because it included simple, fun, unique yet delicious recipes that are artfully effortless. She offers a 'relaxed approached to her inventive combinations' according to Julia Turshen (who is another one of my faves and author of Small Victories). I am still wrapping my head around some of the recipes in her book, but one day I will attempt them.
But lets get back to those cookies! According to social media, they have been some of the most tagged in, mentioned, photographed images particularly on Instagram. It's a recipe she never thought would be 'the recipe' from her book, when asked what she thought would be the most popular. But it is and I had to try them. I am a huge fan of the Lindt Dark Sea Salt Chocolate Bar, so I knew I would love these.
So, how did they turn out? Rather well for a first try. I think the one thing I would change for next time is the chocolate. It's important to have a great quality dark chocolate because they're supposed to be chunky and because of that, there's no avoiding them. Otherwise, it can ruin the cookie. OR I would do 1/2 and 1/2 dark and milk because, who doesn't love milk chocolate. It would offset the really bitter taste.
Summary: I would definitely make these again. They are quick, easy and simple to make with limited ingredients. A win-win if you ask me and great to take over to a party or friends house if you need something quick and delicious. So without further ado, here is the recipe.
Salted Butter & chocolate Chunk Shortbread Cookies
1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, cut into ½-inch pieces
½ cup granulated sugar
¼ cup (packed) light brown sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
1 large egg, beaten to blend
Demerara sugar (for rolling)
Flaky sea salt (Maldon salt is really the best option)
Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.
Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.
Divide dough in half, then place each half on a large piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form 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. Each half should form logs that are 2–2¼" in diameter. Chill until firm, about 2 hours.
Preheat oven to 350°. Line a rimmed baking sheet (two, if you’ve got 'em) with parchment paper. Brush outside of logs with egg wash. Roll logs in demerara sugar (this is for those really delicious crispy edges).
Slice each log into ½"-thick rounds. Arrange on prepared baking sheet about 1" apart (they won’t spread much). Sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12–15 minutes. Let cool slightly before eating them all.
Do Ahead: Cookie dough can be made 1 week ahead. Tightly wrap in plastic and chill, or freeze up to 1 month. Cookies can be baked 5 days ahead. Store in plastic wrap or an airtight container.
Recipe by Reprinted From Dining In. Copyright © 2017 By Alison Roman. Published By Clarkson Potter/Publishers, An Imprint Of Penguin Random House, LLC