Chocolate Chunk Shortbread Cookies

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Chocolate Chunk Shortbread Cookies

  • Servings: about 24 cookies
  • Print

Recipe adapted from the multitudes of adaptations of Alison Roman’s recipe from her Dining In cookbook

  • 1 c plus 2 T (or 2 1/4 sticks) butter, cut into 1/2″ pieces
  • 1/2 c sugar
  • 1/4 c packed brown sugar
  • 1 tsp vanilla
  • 2 1/4 c flour
  • 6 oz semisweet chocolate, chopped – but into small chunks, not thin shards
  • 1 egg, beaten (caution: this isn’t going into the dough!  It’s a wash for the cookie dough roll)
  • Demerara sugar (or brown sugar, if that’s all you’ve got)
  • Flaky sea salt (optional)

With an electric mixer – or with a food processor – blend the butter, sugar, brown sugar, and vanilla, until it’s light and fluffy.

Gradually add the flour and then stir in the chocolate chunks.

Divide the dough in half and place each half on a large piece of plastic wrap;  fold the plastic wrap over to cover the dough.  Then roll the dough into a log about 2″ in diameter.  Chill for at least 2 hours.

Heat the oven to 350 degrees.  Line two baking sheets with parchment paper.  Brush the outside of the logs lavishly with the egg wash and then roll the logs in the demerara sugar.  This is going to give the cookies a nice crispy edge, so be sure to do it.

Slice each log into about 1/2″ thick rounds.  Place them on the baking sheet, about 1″ apart.  Sprinkle (lightly) with sea salt if you wish.  Bake until the edges begin to brown, about 12-15 minutes.  Cool on a rack.

The dough can be kept in the refrigerator for up to a week.  The cookies, once baked, will keep beautifully for 5 days, and, of course, will freeze well too.  Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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