I Made The Famous Salted Chocolate Chunk Shortbread Chocolate Chip Shortbread Cookies And Here’s How They Turned Out
You'll want to save this recipe!
The products and services mentioned below were selected independent of sales and advertising. However, Simplemost may receive a small commission from the purchase of any products or services through an affiliate link to the retailer's website.
It’s time to forget everything you think you know about chocolate chip cookies. Why? Because the best chocolate chip cookie recipe out there might actually be a recipe for shortbread.
Home bakers are obsessed with this recipe for salted chocolate chunk shortbread cookies right now, and for good reason. These bad boys got a write-up in the New York Times cooking section, which is pretty impressive.
So what is so obsessively delicious and exciting about the recipe?
I had to bake them and find out firsthand! The recipe comes to us from Alison Roman, a former Bon Appetit editor and author of the new cookbook “Dining In: Highly Cookable Recipes.” (Um, I need a copy of this, stat!)
I followed the recipe by starting out with some salted butter (alright, A LOT of salted butter — two-and-a-quarter sticks) and some brown and white sugar. I didn’t soften the butter beforehand, as it is meant to be cold when cut into one-inch chunks. I was scared at first while using my decrepit, cheap electric mixer because I thought the sugar-butter combo was never going to cream. Instead, sugar was just flying everywhere while the cold butter put up a serious fight. But after five-plus minutes of blending, I had a gorgeous creamy mixture.
Here’s where you’re meant to add vanilla — that is, if you didn’t spill an entire bottle of vanilla all over the counter because you were distracted while eating part of a chocolate baking bar. Hmph.
So, instead, I used half a teaspoon of almond extract and half a teaspoon of maple syrup. (Did you know you could also sub vanilla with liquor?)
Next, I added flour and six ounces of the aforementioned chocolate baking bar. I used part bittersweet and part semisweet.
Then I rolled the dough into logs and let it chill in the fridge for a couple of hours (it can keep up to five days, if you want to make this ahead of time).
Eventually I took out the logs of dough and brushed them with a light egg wash. Here is where you’re meant to roll the logs in demerera sugar, which is a partially refined light brown cane sugar. I was really excited to try this sugar, but my Whole Foods didn’t carry it.
Bummer! But turbinado sugar, which is a partially refined light brown cane sugar similar to demerara but with larger crystals, is a good substitute and I already had it in my pantry. So, after sprinkling turbindao sugar all over the logs, I then cut them into slices about one inch thick. I lay them a pan prepared with parchment paper, and sprinkled lightly with sea salt.
Yep, sea salt — the marriage of saltiness and sweetness is what this recipe is all about!
Finally, I baked them in the oven at 350 degrees Fahrenheit. Mine took about 15 minutes before I was confident they were done and ready to eat.
And the result? So delicious! I loved the texture of these cookies (they are indeed more like shortbread than regular choc-chip cookies) and the salty flakes on top. Plus, they looked so pretty. They are like a “grown up” chocolate chip cookie that would be perfect for a book club or a hostess gift.
That is, if you can keep yourself from eating them all!
[H/t: Bon Appétit]