Salted Chocolate Chunk Shortbread Cookies

The hunt for the perfect, crispy, delicious wafer cookie continues. I can’t say this cookie is a wafer but it’s certainly crisp and delicious. Also, it has chocolate. I’d say Bingo! on this one, and the consensus around the house was 100% excellent cookie.

I will say no more other than this is a Must Try.

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Salted Chocolate Chunk Shortbread Cookies (-NYT)

Ingredients:

1 cup plus 2 Tbsp salted butter, cold, cut into ½-inch pieces

½ cup (101 grams) granulated sugar

¼ cup (55 grams) light brown sugar

1 tsp vanilla extract

2 ½ cups (326 grams) all-purpose flour 6 ounces (170 grams) semi-sweet or bittersweet dark chocolate, chopped, not too fine, you want chunks, not shards

1 egg, beaten

demerara sugar for rolling

flaky sea salt for sprinkling

Directions:

Using a stand mixer fitted with the paddle attachment beat cold butter, both sugars and vanilla on medium high until super light and fluffy (about 3 to 5 minutes). Using a spatula, scrape down the bowl and add the flour. Add the chocolate chunks and mix just to blend. The dough should be smooth and feel like Play-doh with no pockets of flour. If there are pockets of flour, knead the dough to incorporate.

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 and using your hands form the dough into a log shape rolling it on the counter to help smooth it out. The log should be compact since shortbread is dense. I made my logs long and think because I like small cookies but it’s up to you. The original directions say to make it about 6-inches long and 2 to 2 ¼ inches in diameter. Chill until totally firm about 2 hours.

Heat the oven to 350° Brush the outside of the logs with beaten egg and roll in the demerara sugar which makes the edges crispy and delicious.

Using a serrated knife, carefully slice each log into ½ inch thick rounds. Place them on baking sheets lined with parchment (they don’t spread much so about an inch in between is fine) and sprinkle with sea salt. Bake until edges are just beginning to brown, 12-15 minutes. Let cool slightly before eating!

p.s. this dough can be left in the fridge for a week and frozen for a month or so.

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