So I finally (FINALLY!) got around to making the wildly famous Alison Roman Salted Chocolate Chunk Shortbread Cookie recipe. Yes, I know, these were a thing like, a year ago but your girl didn’t get a chance to make them when they were first discovered by the rest of the world. Fast forward to present time and I have baked and tried said cookie and let me tell you….
One of my new favorite things.
Anndddd, I have a new love for shortbread, flaky sea salt, & demerara sugar.
If you’ve read my blog before you know how much I love chocolate chip cookies. I’m a sucker for that brown sugar, buttery cookie dough that makes soft and chewy, gooey chocolate chip cookies. This, is not that type of cookie. This is a sweet & salty (but not as sweet), buttery, firmer in texture, shortbread cookie. But holy moly it’s one of the best cookies I’ve ever tried!!!
The center is soft but firm and with the perfect amount of chocolate shards throughout. The balance of buttery salty dough, chocolate chunks, and the slight crunch around the edges thanks to dermara sugar is everything delicious cookies are made of.
With that being said, all I have left to say is:
Alison, Thanks for the Cookies.
Alison Roman's Salted Chocolate Chunk Shortbread (Cookies)
- 1 cup plus 2 tablespoons 2 and 1/4 sticks unsalted butter (cold)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 and 1/2 cups all purpose
- 6 ounces I did about 3/4 cup of semi sweet or bittersweet chocolate (chopped, not too fine)
- 1 large egg beaten
- Demerara Sugar for rolling
- Flaky Sea Salt for sprinkling
- Using a stand mixer with a paddle attachment (or hand mixer) beat butter, both sugars and vanilla on medium-high speed until light and fluffy, about 3 to 5 minutes. Use a spatula to scrape down the sides of the bowl as needed. With the mixer on low, slowly add in flour and chocolate chunks just until dough is combined. Dough should be smooth and have a texture similar to Play-Doh.
- Divide the dough in half and place each portion on a large piece of plastic wrap. Fold the plastic wrap over the dough (wrapping it completely) and use your hands to shape the dough into a log, about 6 inches in length and 2 and 1/4 inches in diameter. Chill both logs of the dough in the refrigerator for at least to 2 hours.
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Unwrap the dough and brush the outside of both with the beaten egg and then roll in the demerara sugar. Use a sharp knife to slice the dough into 1/2 inch thick rounds. If the cookie dough breaks or falls apart just press it back together. Place the cookie rounds on the baking sheets about 1 inch apart. Sprinkle each cookie with flaky sea salt. Bake for 12-15 minutes, just until the edges start to turn golden brown. Allow cookies to cool slightly, for about 5 minutes before serving.