Whoa y’all. Like whoa. These are good.
I’ve been seeing SO many posts about these damn cookies that I caved and had to try them myself.
This recipe is from Alison Roman’scookbook, Dining In, that I would link here but it’s ALWAYS sold out.
One day I’ll get my hands on that book. She’s a genius and we love her.
These cookies aren’t as easy as my cake mix cookies and take a little time, but let me tell you it’s so worth it.
In fact, the dough making and chilling took up a big chunk of this past weekend.
I do not regret it at all. Best Saturday activity to date.
I’ve always been a fan of shortbread, I mean who didn’t love those cookies that come in a tin?!
They are so buttery, crispy but light and not too sweet.
These are the perfect mix of a gooey chocolate chip cookie and my favorite shortbreads.
These chocolate chunk shortbread cookies are not overly sweet, not ooey and gooey, but crisp while melting in your mouth.
I was sceptical if Mr. Bou would like these, but 5 cookies later, I’d say it was a hit.
I’m planning on making PLENTY more of these in the future and looking forward to devouring them all!
Chocolate Chunk Shortbread Cookies
For the dough
- ½ cup salted butter (1 stick), slightly softened
- ¼ cup sugar
- 2 tablespoons light brown sugar
- ½ teaspoon vanilla
- 1 cup and 2 tablespoons flour
- 3 ounces semi sweet chocolate bar (you can find this right next to the chocolate chips)
- 1 egg + 1 teaspoon water, beat into egg wash
- Turbinado or any coarse sugar
- Coarse sea salt
- Combine butter, sugars, and vanilla into a medium mixing bowl.
- Mix on medium or high speed for 3-5 minutes. It’s easier if you have a standing mixer, but I don’t and my handheld did just fine! This should be nice and creamed and fluffy, be patient, it looks impossible in the beginning.
- Chop the chocolate bar into small chunks. It doesn’t have to be perfect!
- Stir in the flour and chopped chocolate with the creamed butter and sugar, it will be crumbly!
- Transfer the dough to plastic wrap and mold into a long log about 2 inches in diameter.
- Wrap completely with the plastic wrap and let chill in the fridge for at least 2 hours or up to a week
- When ready to bake, preheat oven to 350
- Unroll the log and then brush with egg wash
- Coat the dough in the coarse sugar and then slice the dough into ½ inch cookies
- Lay on a baking sheet lined with parchment paper and then sprinkle a few flakes of coarse sea salt on each cookie
- Bake for 12-15 minutes or until the edges just start to brown.
Notes: I get to play the high-altitude game when baking so I made some adjustments. Feel free to use these! I lowered my oven to 330 and then baked for a full 15 minutes at the top rack (for not as harsh heat). I used my Nordic Ware baking sheet that is insulated. If I was using a different baking sheet, I would decrease the baking time by 2-3 minutes.