Salted Chocolate Chunk Shortbread Cookies

Salted Chocolate Chunk Shortbread Cookies

24 servings
These wildly popular cookies were developed by Alison Roman for her cookbook, “Dining In: Highly Cookable Recipes.” “I’ve always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot),” she writes. “Too sweet, too soft, or with too much chocolate, there’s a lot of room for improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on the most iconic cookie known to man, I took all my favorite parts and invented something else entirely. Made with lots of salted butter (it has a slightly different flavor and a deeper saltiness than using just salt — I prefer unsalted butter everywhere else but here), the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie.”

Ingredients

  • plus 2 tablespoons/255 grams total salted butter

    cold, cut into ½-inch pieces, 2¼ sticks

    1 c
  • cup/100 grams granulated sugar
    ½
  • cup/55 grams light brown sugar
    ¼
  • vanilla extract
    1 tsp
  • cups/325 grams all-purpose flour

    see Tip

    2 ½
  • ounces/170 grams semi-sweet or bittersweet dark chocolate
    6
  • egg
    1 large
  • Demerara sugar

    for rolling

  • Flaky sea salt

    for sprinkling

Directions

  1. 1

    Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it’s super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). 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, and mix just to blend. 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.

  2. 2

    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 to protect your hands from getting all sticky. Using your hands, form the 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. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.

  3. 3

    Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).

  4. 4

    Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together — the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won’t spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.

Salted Chocolate Chunk Shortbread Cookies

Salted Chocolate Chunk Shortbread Cookies

24 servings

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About this Recipe

Indulge in Alison Roman's Famous Salted Chocolate Chunk Shortbread Cookies

Prepare to meet your new favorite chocolate chunk cookie! These Salted Chocolate Chunk Shortbread Cookies, a wildly popular creation by acclaimed chef Alison Roman from her cookbook “Dining In,” are a revelation for anyone who, like her, finds traditional chocolate chip cookies "deeply flawed." Forget overly sweet or too-soft versions; Roman's shortbread masterpiece offers a sophisticated, balanced, and utterly irresistible experience.

What makes these shortbread cookies truly special? It all starts with salted butter. Roman specifically calls for it, noting its unique flavor and deeper saltiness compared to simply adding salt. This creates a wonderfully rich, tender base that's perfectly complemented by just the right amount of light brown sugar. But the real star alongside the butter is the dark chocolate. We're talking substantial chocolate chunks here – not fine shards – providing pockets of intense, bittersweet goodness that melt in your mouth. A generous sprinkle of flaky sea salt on top elevates every bite, delivering that iconic sweet and salty contrast.

These cookies are more than just a dessert; they're an experience. They're excellent for a cozy snack with a cup of coffee, or as an elegant addition to your holiday spread as a distinctive Christmas cookie. Plus, they're incredibly versatile: the dough is make-ahead and freezer-friendly, making them ideal for plan-ahead baking. Whether you choose semi-sweet chocolate or bittersweet chocolate, the chunky texture is key. Get ready to fall in love with a cookie that redefines perfection!

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