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Salted Butter Chocolate Chunk Shortbread

from Alison Roman's Dining In

Salted Butter Chocolate Chunk Shortbread
Salted Butter Chocolate Chunk Shortbread

I saw this recipe in the newspaper and had to try it. These cookies are worth the effort and I also discovered they are really good to eat right out of the freezer.

The combination of the Shortbread dough, Chocolate chips, and salt flakes is irresistible.

Salted Butter Chocolate Chunk Shortbread

Preheat the oven to 350. Line a rimmed baking sheet with parchment paper (2 if you have 2 baking sheets)


  • 1 cup plus 2 Tbsp cold salted butter, cut into 1/2" pieces

  • 1/2 cup sugar

  • 1/4 cup light brown sugar

  • 1 tsp pure vanilla extract

  • 2 1/4 cups all purpose flour

  • 6 ounces semi-sweet or bittersweet dark chocolate, chopped but not too fine, you want small chunks. (I found small chocolate chips at the store that works great)

  • 1 large egg beaten

  • Demerara sugar, for rolling (sugar in the Raw)

  • flaky sea salt


  1. Beat butter, sugars, and vanilla on medium-high speed until super light and fluffy, 3-5 minutes.

  2. With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat to blend. Using a spatula, scraping down the sides of bowl.

  3. Divide dough in half, then place each half on a large piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting sticky. Using your hands, form the dough into a log shape; rolling it on the counter to smooth it out. Each log should be about 2" - 2 1/4" diameter. Chill until firm, about 2 hours. (See note)

  4. Brush outside of logs with egg wash. Roll logs in demerara sugar. (sometimes I finely chop pecans and roll the logs in the a sugar pecan combination)

  5. slice each log into 1/2"-thick rounds. Arrange on the prepared baking sheets about 1" apart (they don't spread much).

  6. Sprinkle with flaky sea salt. (It's easy to forget this step but don't - it make these cookies so good)

  7. Bake the cookies until edges are just beginning to brown, 12-15 minutes.

NOTE: I save my paper towel cardboard rolls and use them to place the cookie logs in so that they maintain a circular form instead of flattening on the bottom. See picture below.


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