SALTED CHOCOLATE CHUNK SHORTBREAD COOKIES
These wildly popular cookies were developed by Alison Roman for her cookbook, "Dining In: Highly Cookable Recipes." "I've always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot)," she writes. "Too sweet, too soft, or with too much chocolate, there's a lot of room for improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on the most iconic cookie known to man, I took all my favorite parts and invented something else entirely. Made with lots of salted butter (it has a slightly different flavor and a deeper saltiness than using just salt - I prefer unsalted butter everywhere else but here), the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie."
Provided by Alison Roman
Categories cookies and bars, dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 20 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 12 grams, Sodium 135 milligrams, Sugar 9 grams, TransFat 1 gram
SALTED CHOCOLATE CHUNK SHORTBREAD COOKIES
Salted Chocolate Chunk Shortbread Cookies took the internet by storm with their deliciously salty sweetness and crisp texture laced with chocolate and sprinkled with flaky sea salt!
Provided by Rebecca Hubbell
Categories Dessert
Time 2h35m
Number Of Ingredients 7
Steps:
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter, sugar, and vanilla paste on medium speed until light and fluffy. About 3 to 5 minutes. Scrape down the sides of the bowl as needed.
- With the mixer on low speed, slowly add the flour and mix just until blended.
- Fold in the chopped chocolate just until combined.
- Divide the dough in half on two large pieces of parchment paper. The dough may look crumbly at first but should easily come together when pressed with your hands.
- Use your hands to shape each half of the dough into a log. Use the parchment to help you roll and round out the log.
- Sprinkle about ¼ cup of coarse sugar on each of the parchment papers and roll the logs in it.
- Roll the cookie dough logs up in the parchment paper and refrigerate for at least 2 hours.
- After the dough has chilled, unroll and slice each log into 12 even slices.
- Preheat oven to 350°F. Arrange the cookies on a parchment-lined baking sheet about 1 inch apart (these cookies don't really spread) and sprinkle with flaky sea salt.
- Bake for 12 to 15 minutes until the edges are golden brown and the chocolate in the center is shiny.
Nutrition Facts : Calories 197 kcal, Carbohydrate 23 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 23 mg, Sodium 369 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
SALTED BUTTER CHOCOLATE CHUNK SHORTBREAD
Steps:
- Beat the butter, granulated and brown sugars and vanilla with an electric mixer until light and fluffy, scraping down bowl as needed. Add flour and mix just until combined. Add chocolate chunks and mix just until incorporated. (Mixture will look crumbly.)
- Divide dough between 2 sheets of parchment paper, waxed paper or plastic wrap and use your hands to form the dough halves into logs about 2 to 2 1/4 inches in diameter. Chill until totally firm, about 2 hours. I hastened this along in the freezer (30 minutes, tops) but did feel that the cookies were better after resting longer. (But do know that it works!)
- When you're ready to bake the cookies, heat the oven to 350 degrees F. Line 1 or 2 large baking sheets with parchment paper.
- Lightly beat the egg and unwrap the chilled cookie logs to brush it over the sides. Sprinkle the coarse sugar on the open wrapping and roll the logs into it, coating them.
- Using a sharp serrated knife, cut logs into 1/2-inch-thick rounds. You're going to hit some chocolate chunks, so saw gently, squeezing the cookie to keep it from breaking if needed. Arrange cookie slices on prepared baking sheets 1 inch apart (they don't spread much) and sprinkle each with a few flakes of sea salt. Bake until the edges are just beginning to get golden brown, 12 to 15 minutes. Let cool slightly before transferring the cookies you don't eat immediately to a wire rack to cool.
SALTED CHOCOLATE CHUNK SHORTBREAD COOKIES
Shortbread-style chocolate chip cookies that are buttery, sweet, and salty with delicious crunchy edges. These are easy, slice-and-bake cookies that you can make ahead and bake in less than 15 minutes.
Provided by Nora Rey
Categories Dessert
Time 2h29m
Number Of Ingredients 9
Steps:
- Measure all ingredients correctly. Remember to fluff up your flour, spoon it into the measuring cup, and level with a flat edge. Use a kitchen scale, if you have one.
- Cut the butter into small pieces and leave them on the counter to soften.
- With a knife, chop the chocolate into small chunks and shards.
- Combine the butter, granulated sugar, light brown sugar, and vanilla extract in the bowl of your stand mixer fitted with the paddle attachment. Alternatively, you can use a hand mixer or a food processor.
- Cream them together over medium-high speed until light (pale yellow) and fluffy, for about 3 minutes. Scrape down the sides of the bowl with a spatula, as needed.
- With the mixer on low, add the flour slowly.
- Then add the chocolate chunks right after. Mix until just combined.
- Transfer the dough onto a clean work surface and divide it in half.
- Place each piece on a large piece of plastic wrap, fold the plastic over to cover the dough completely, and form into a log shape.
- Roll it on the counter to smoothen it out. Each log should be about 6 inches with a diameter of 2 inches.
- Refrigerate the dough for about 2 hours, or until firm.
- You can also freeze for about 30 minutes.
- Preheat the oven to 350° Fahrenheit (177° Celsius).
- Prepare a baking sheet (two, if you're baking both logs at the same) lined with parchment paper.
- Lightly beat the egg. Brush the outside of the log with the beaten egg. Roll it in turbinado sugar for crispy edges.
- Using a knife, carefully slice into ½-inch thick rounds. If they break apart, just press them back together.
- Arrange the cookies on the baking sheet about 1 inch apart and sprinkle with flaky salt.
- Bake for 12 to 14 minutes, until the edges are just starting to brown. Let them cool on the tray for a few minutes.
- Keep baked cookies in an airtight container for up to 3 days.
- Freeze them to extend their shelf life.
- The dough can be made ahead and stored, tightly wrapped in plastic, 1 week in the refrigerator, or up to 3 months in the freezer.
- Thaw in the fridge overnight or out on the counter until they can be sliced.
- Roll it in sugar right before baking.
Nutrition Facts : Calories 201 kcal, Carbohydrate 23 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 30 mg, Sodium 177 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 4 g, ServingSize 1 serving
BROWN-SUGAR CHOCOLATE-CHUNK SHORTBREAD
The secret to this rich chocolate-chunk shortbread is a mix of sugars-brown for a caramel note, and confectioners' for a melt-in-your-mouth texture. To make this a gift that your recipients can bake for themselves on-demand, wrap the logs of dough tightly in freezer paper to keep it from drying out; then roll it in patterned waxed paper and secure the ends with twine. You can download the free, printable gift tags you see on the packaging here.
Provided by Martha Stewart
Categories Cookie Recipes
Time 40m
Yield Makes about 32 Cookies
Number Of Ingredients 9
Steps:
- Beat together butter, sugars, and salt on medium speed until creamy and combined, 2 minutes. Add vanilla. Reduce speed to low, add flour, and beat to combine. Beat in chocolate. Divide dough into two pieces, each about 1 pound. Roll into logs (each about 8 1/2 inches long and 1 3/4 inches in diameter).
- Wrap logs in plastic and refrigerate until firm, about 2 hours. Dough can be made to this point, well wrapped, and frozen for up to 1 month. (It can also be sliced and re-formed into logs before freezing; see cook's note.)
- Remove from refrigerator or freezer (if frozen, let stand 10 minutes to soften). Brush with egg white and roll in sanding sugar to coat. Use a serrated knife and a back-and-forth motion to cut logs into 1/2-inch-thick slices (if any crack around larger chunks of chocolate, just press back together).
- Preheat oven to 325°F. Place cookies on parchment-lined baking sheets and bake until golden on edges, 16 to 18 minutes. Let cool on pans on wire racks 10 minutes, then transfer to racks and let cool completely, about 45 minutes. Store in an airtight container at room temperature up to 3 days, or freeze up to 1 month.
CHOCOLATE CHUNK SHORTBREAD
Chocolate is a nice addition to shortbread, as this scrumptious recipe proves. The shortbread cookies are delicious served with a cold glass of milk.-Brenda Mumma, Airdrie, Alberta
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Cream butter and sugar in a large bowl until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Stir in chocolate. , Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Flatten with a glass dipped in confectioners' sugar. , Bake at 300° for 25-30 minutes or until edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Fat 7 g fat (4 g saturated fat), Cholesterol 18 mg cholesterol, Sodium 67 mg sodium, Carbohydrate 11 g carbohydrate, Fiber trace fiber, Protein 1 g protein.
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SALTED BUTTER AND CHOCOLATE CHUNK SHORTBREAD RECIPE
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- Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.
- Using a spatula, 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 plastic wrap. Fold plastic over to cover dough and protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form 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 2–2¼" in diameter. Chill until firm, about 2 hours.
- Preheat oven to 350°. Line a rimmed baking sheet (two, if you’ve got 'em) with parchment paper. Brush outside of logs with egg wash. Roll logs in demerara sugar (this is for those really delicious crispy edges).
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