More ▾
Salted Chocolate Chunk Shortbread Cookies
By Alison Roman · cooking.nytimes.com
Makes 24 cookies
| prepLine two rimmed baking sheets with parchment paper | ||||||
| prepPreheat oven to 350°F / 175°C | ||||||
| 1 cup plus 2 tablespoons / 255 g salted butter, cold, cut into ½-inch pieces | Beat butter & sugars until light & fluffy, 3–5 min | Beat in vanilla | Mix in flour & chocolate until just blended | Form into two 6-inch logs, chill 2 hr | Slice into ½-inch rounds, place 1 inch apart | Bake 350°F / 175°C, 12–15 min until edges brown |
| ½ cup / 100 g granulated sugar | ||||||
| ¼ cup / 55 g light brown sugar | ||||||
| 1 teaspoon vanilla extract | ||||||
| 2½ cups / 325 g all-purpose flour | ||||||
| 6 ounces / 170 g semi-sweet or bittersweet dark chocolate, chopped | ||||||
| 1 large egg, beaten | Brush logs with egg, roll in demerara sugar | |||||
| Demerara sugar, for rolling | ||||||
| Flaky sea salt, for sprinkling | Sprinkle with flaky sea salt | |||||
Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free