Alison Roman’s Chocolate Chunk Shortbread Cookies

So, I did it.  I jumped on the bandwagon and baked up a batch of Alison Roman’s famous salted chocolate chunk shortbread cookies. And I think maybe you should too! They might just be my favorite cookie.

Salted Chocolate Chunk Shortbread Cookies

I felt like Alison Roman was speaking directly to me when she said her inspiration for the recipe was her dissatisfaction with classic chocolate chip cookies. “Too sweet, too soft, or with too much chocolate. There’s a lot of room for improvement if you ask me,” she said.

Do you feel the same way? I sure do! But I always felt a bit shy about admitting that. After all, what’s more iconic than chocolate chip cookies? It’s nice to know I’m not alone.

And boy, do these cookies sure deliver as promised! They aren’t as sweet or as doughy as a typical chocolate chip cookie. But these babies are super rich and buttery (think traditional shortbread) and salty. And the edges crisped up with the crunchy Demerara sugar.

Salted Chocolate Chunk Shortbread Cookies Recipe Tips:

Plus, these salted chocolate chunk shortbread cookies are also easy to make. With just a few basic ingredients, they come together quickly and without much effort. Here a few tips.

• Cool Your Dough: Make sure you cool the dough fully before you try and slice it. The recipe calls for chilling the dough for 2 hours. Also, I only had unsalted butter in the house.  If that’s your problem too, just add 1/2 teaspoon salt to the dough to compensate.
• Use Salted Butter: Yes, this recipe calls for salted butter. If you don’t have any in the house, you can add a 1/2 teaspoon of salt to the dough.
• The Salt: I use Maldon salt to top the cookies.
• Storing and Freezing: This cookie dough can be made 1 week ahead. Tightly wrap in plastic and chill, or freeze up to 1 month.

If you make this cookie recipe, I’d love to hear from you! Please leave a star rating in the comments below. And make sure to tag me on Instagram. Thanks so much!

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Alison Roman’s Chocolate Chunk Shortbread Cookies

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

• Author: Laura | Growing Up Cali
• Total Time: 30 minutes, plus chilling
• Yield: 24 cookies 1x

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Description

This buttery, salty, crunchy take on the iconic chocolate chip cookie is a winner in our house!

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Ingredients

Units USM Scale 1x2x3x

• 1 cup plus 2 tablespoons (2 1/4 sticks) cold salted butter, cut into 1/2–inch pieces
• 1/2 cup granulated sugar
• 1/4 cup (packed) light brown sugar
• 1 teaspoon vanilla extract
• 2 1/4 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 (this is for the egg wash)
• Demerara sugar (for rolling)
• Flaky sea salt (I use Maldon)

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Instructions

1. 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.
2. Using a spatula, scrape down the sides of the bowl. With the mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.
3. Divide the dough in half and then move each half to a large piece of plastic wrap. Fold plastic over to cover the 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 2–2 1/4-inch in diameter.
4. Chill until firm, about 2 hours.
5. Preheat oven to 350 degrees. Line a rimmed baking sheet  (or two) with parchment paper. Brush outside of logs with egg wash. Roll logs in Demerara sugar (this is for those really delicious crispy edges).
6. Slice each log into 1/2-inch thick rounds. Arrange on prepared baking sheet about 1 inch apart. These won’t spread much. Sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12–15 minutes.
7. Cool for a few minutes on a wire cooling rack before serving.

Notes

• Make sure to let the dough cool before trying to cut.
•  Cookie dough can be made 1 week ahead. Tightly wrap in plastic and chill, or freeze up to 1 month.

• Prep Time: 15-20 minutes
• Cook Time: 15
• Category: Dessert
• Method: Bake
• Cuisine: American

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