Salted butter and chocolate chunk shortbread | a recipe to remember

Salted butter and chocolate chunk shortbread | a recipe to remember

We heard about Alison Romans famous salted butter and chocolate chunk shortbread cookies and we simply had to try them.

We have converted all of the imperial terms to metric to make it a bit easier for you and used a couple of ingredient substitutes, but everything else remains the same – here it is in all of its glory – you HAVE to try them!

You will need:
  • 1 cup plus 2 tablespoons cold salted butter, cut into 1cm pieces
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 teaspoon vanilla extract
  • 2¼ cups all-purpose flour
  • 170g semisweet or bittersweet dark chocolate, chopped into chunks (we used 90% lindt dark chocolate)
  • 1 large egg, beaten to blend
  • Demerara sugar for rolling (we used organic unrefined brown sugar)
  • Flaky sea salt

Get started
  • Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, light brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.
  • Using a spoontula, scrape down sides of bowl.
  • With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.
  • Divide dough in half, then place each half on a large piece of cling wrap. Fold the cling wrap over to cover dough and 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. Each half should form logs that are 5cm in diameter. Chill until firm, about 2 hours.
  • Preheat oven to 180°C. Line a rimmed baking sheet with parchment paper.
  • Using a basting brush, brush outside of logs with egg wash. Roll logs in demerara/unrefined brown sugar (this is for those really delicious crispy edges).
  • Slice each log into 1cm thick rounds. Arrange on prepared baking sheet about 3cm apart (they won’t spread much). Sprinkle with sea salt flakes. Bake cookies until edges are just beginning to brown, 12–15 minutes. Let cool slightly before eating them all. You will most likely have to do 2 batches in the oven.

 

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