Uploaded June 2021 | Updated September 2026, 2 weeks ago
In today's video we are making salted chocolate chip shortbread cookies. This cookie recipe is from my cookbook, Dining In by Alison Roman. I have to say they turned out delicious. Think chocolate chip cookie and shortbread cookie come together as one. The texture of the shortbread and the bittersweet chocolate chips are a match made in heaven. Enjoy!
Salted Chocolate Chip Shortbread Cookies
INGREDIENTS
1 cup plus 2 tablespoons salted butter (2¼ sticks), cold (room temperature if you're using a handheld mixer), cut into ½-inch pieces
½ cup granulated sugar
¼ cup light brown sugar
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
6 ounces semi-sweet or bittersweet dark chocolate, chopped (not too fine; you want chunks, not little shards)
1 large egg, beaten
Demerara or turbinado sugar, for rolling
Flaky sea salt, for sprinkling
PREPARATION
Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it’s super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to 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. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).
Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together — the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won’t spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.
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Website - simply-wendy.com
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Some videos contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
#chocolatechipcookie #shortbreadcookie #cookies
In today's video we are making salted chocolate chip shortbread cookies. This cookie recipe is from my cookbook, Dining In by Alison Roman. I have to say they turned out delicious. Think chocolate chip cookie and shortbread cookie come together as one. The texture of the shortbread and the bittersweet chocolate chips are a match made in heaven. Enjoy!
Salted Chocolate Chip Shortbread Cookies
INGREDIENTS
1 cup plus 2 tablespoons salted butter (2¼ sticks), cold (room temperature if you're using a handheld mixer), cut into ½-inch pieces
½ cup granulated sugar
¼ cup light brown sugar
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
6 ounces semi-sweet or bittersweet dark chocolate, chopped (not too fine; you want chunks, not little shards)
1 large egg, beaten
Demerara or turbinado sugar, for rolling
Flaky sea salt, for sprinkling
PREPARATION
Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it’s super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to 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. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).
Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together — the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won’t spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.
Like & Subscribe for more baking and cooking goodness
youtube.com/channel/simplywendylivelovebake
Let’s connect:
Website - simply-wendy.com
Instagram - instagram.com/wendykernmurphy
Some videos contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
#chocolatechipcookie #shortbreadcookie #cookies
