Chocolate Chunk Shortbread Cookies

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)

For rolling

  • 1 egg + 1 teaspoon water, beat into egg wash
  • Turbinado or any coarse sugar
  • Coarse sea salt

  1. Combine butter, sugars, and vanilla into a medium mixing bowl.
  2. 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.
  3. Chop the chocolate bar into small chunks. It doesn’t have to be perfect!
  4. Stir in the flour and chopped chocolate with the creamed butter and sugar, it will be crumbly!
  5. Transfer the dough to plastic wrap and mold into a long log about 2 inches in diameter.
  6. Wrap completely with the plastic wrap and let chill in the fridge for at least 2 hours or up to a week
  7. When ready to bake, preheat oven to 350
  8. Unroll the log and then brush with egg wash
  9. Coat the dough in the coarse sugar and then slice the dough into ½ inch cookies
  10. Lay on a baking sheet lined with parchment paper and then sprinkle a few flakes of coarse sea salt on each cookie
  11. 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.


2 Comments Add yours

  1. janowrite says:

    “Oink!” 🙂 These look superb!


  2. mistimaan says:

    So yummy it is


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