These cookies are trendy AF (do the kids still say that?). Everyone is making them. They are little, Instagram darlings, and even when I brought them to a super bowl party this weekend, someone immediately recognized them. For something so new, they are becoming almost iconic. But unlike most passing fads (HQ, I’m looking at you) they are entirely deserving of all the hype. These are the handy work of one Miss Alison Roman and her new book Dining In. They don’t look remarkable at first glance. But they pack a punch. A buttery, lightly salted shortbread wrapped around irregular chunks of dark chocolate, with sugary, crunchy edges – they’re dainty enough to serve with tea, but I wouldn’t, because you will eat nine of them and that ain’t dainty.
Salted Butter and Chocolate Chunk Shortbread
Servings: 24 COOKIES Time: 2.5 HOURS Source: DINING IN by ALISON ROMAN
These get better with age, so if you can let the dough rest a day in the fridge before baking – awesome. If not, still ridiculously delicious. Don’t be discouraged if when you cut them they fall apart a little bit. You can just pinch them back together.
1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, cut into ½-inch pieces
½ cup granulated sugar
¼ cup (packed) light brown sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
6 ounces semisweet or bittersweet dark chocolate, chopped (I used the Trader Joe semi-sweet chunks)
1 large egg, beaten
Demerara sugar (I used turbinado – worked great and easier to find)
Flaky sea salt
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 inches 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).
Slice each log into ½ inch thick rounds. Arrange on prepared baking sheet about 1 inch apart (they won’t spread much). Sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12–15 minutes. Let cool slightly before eating them all.
Do Ahead: Cookie dough can be made 1 week ahead. Tightly wrap in plastic and chill, or freeze up to 1 month. Cookies can be baked 5 days ahead. Store in plastic wrap or an airtight container.