Salted Chocolate Chunk Shortbread Cookies

Salted Chocolate Chunk Shortbread Cookies

Updated Feb. 18, 2025

Recipe Details

• Total Time: 45 minutes (plus 2 hours chilling)

• Prep Time: 30 minutes (excluding chilling)

• Cook Time: 15 minutes

• Servings: ~24 cookies

Ingredients

• 1 cup + 2 tablespoons (255g) unsalted butter, cold, cut into ½-inch cubes (room temperature if using a handheld mixer)

• ½ cup (100g) granulated sugar

• ¼ cup (55g) light brown sugar, packed

• 1 teaspoon vanilla extract

• 2½ cups (325g) all-purpose flour (note: Volume may vary by brand; weigh for precision)

• 6 ounces (170g) semi-sweet or bittersweet dark chocolate, chopped into ½-inch chunks (avoid fine chopping to preserve "chunks")

• 1 large egg, beaten (for brushing logs)

• Demerara sugar (for rolling, e.g., Turbinado sugar)

• Flaky sea salt (e.g., Maldon, for sprinkling)

Preparation Steps

1. Cream the Butter and Sugars

Line two rimmed baking sheets with parchment paper. Using a stand mixer (paddle attachment) or electric hand mixer, combine the cold butter, granulated sugar, light brown sugar, and vanilla extract. Beat on medium-high speed until pale, light, and fluffy—3–5 minutes (stand mixer) or 6–8 minutes (hand mixer). Stop to scrape the bowl, then mix on low speed until fully incorporated.

2. Incorporate Flour and Chocolate

With the mixer on low, gradually add the flour, followed by the chopped chocolate. Mix just until the flour is fully incorporated (avoid overmixing). If dry ingredients cling to the bowl, transfer the dough to a work surface and knead gently by hand for 10–15 seconds to ensure no flour pockets remain. The dough should feel smooth, firm, and elastic (like Play-Doh).

3. Shape Dough Logs

Divide the dough into two equal portions. Place each on a large sheet of plastic wrap, then fold over to cover. Using your hands, shape into 6-inch-long cylinders (2–2¼ inches in diameter). Roll on a lightly floured countertop to refine the shape (imperfections are acceptable). Transfer logs to a plate and chill until completely firm, ~2 hours (or 30 minutes in the freezer for faster chilling).

4. Preheat and Prep Logs for Baking

Preheat oven to 350°F (175°C). Remove logs from the fridge; brush surfaces with beaten egg, then roll in demerara sugar to coat evenly (this creates crisp, caramelized edges).

5. Slice and Bake

Using a sharp serrated knife, slice logs into ½-inch-thick rounds (≈13mm). If a chocolate chunk breaks the cut, gently saw through it. Arrange rounds on baking sheets, spaced 1 inch apart. Sprinkle lightly with flaky salt. Bake 12–15 minutes until edges are just golden (centers remain pale).

6. Cool and Serve

Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy while crisp and slightly chewy!

Alternative Method (Sheet Pan Variation)

For a one-pan approach, skip log shaping: Press chilled dough into an 8-inch butter-and-parchment-lined cake pan, smooth the top, and sprinkle with demerara sugar + flaky salt. Bake at 350°F for 18–22 minutes, then cool 15 minutes before slicing into wedges.

Tips & Notes

• Butter Coldness: Critical for shortbread’s dense texture. If using a handheld mixer, ensure butter is fully creamed (light, fluffy) before adding dry ingredients.

• Chocolate Choice: Use dark chocolate (60–70% cocoa) for depth; avoid overly milk chocolate for balance.

• Dough Storage: Tightly wrap shaped logs in plastic wrap and chill for up to 1 week, or freeze for 1 month. Slice frozen logs directly (no thawing) and add 2–3 minutes to baking time.

• Flour Discrepancy: Some recipes (e.g., Alison’s book) use ¼ cup more flour due to volume-to-weight differences. Weighing (255g flour) ensures consistency.

Storage

Baked cookies stay fresh in an airtight container at room temperature for 5 days, or frozen for 1 month.

User Feedback

• "These are the best shortbread cookies! Use dark chocolate for richness, and don’t overmix the dough—it stays tender."

• "Brushing logs with egg + demerara sugar creates those perfect crispy edges. The dough is forgiving if it breaks—just press back together!"

• "Freeze logs for guests: Freshly baked cookies make the house smell amazing and feel special."

Adapted for precision and texture; enjoy the balance of buttery shortbread and salty-sweet chocolate chunks!