Salted Chocolate Chunk Shortbread Cookies Recipe (2024)

"If you have Alison's book, you might notice a 1/4 cup discrepancy in the volume measurement of flour. That's because NYT Cooking uses a different standard metric cup measurement."What does this even mean?

You’ve inadvertantly replied to a chocolate chip shortbread cookie recipe. The addition of chicken might be a bit off. ;-)

Was using a handheld mixture and just couldn’t get the dough to come together at all. Adding chicken probably would have improved the situation.

Well. I didn’t want to do all that. So: Preheated oven. 1) Made recipe as written w weighed ingred. Stirred in the chocolate. 2) Prepared an 8” cake pan w butter, parchment paper on bottom, buttered the paper & slightly floured it. 3) Spread unchilled dough in prepared pan, then sprinkled w flakey salt and turbinado sugar. 4) Baked 15-20 min; removed from oven when very lightly browned. 5) Cooled in pan 15 min, turned out onto plate. Cooled another 5-10 min, cut into wedges. Mmmmmm!

Why would it be tragically annoying to buy salted butter? That’s the only butter I buy, but even if it wasn’t, the same source that has us scrounging for the most obscure spices & ingredients, suggesting we mortar & pestle our spices from scratch, now apologizes for requiring salted butter? Okay, whatever, thanks!

Used Lindt dark chocolate with orange. Very delicious.

Put all ingredients in the bowl and mix until dough sticks together. Remove and knead in mini chips (much better than diced chocolate). Do not put into logs. Refrigerate and when ready to bake, roll into balls, roll the balls in demerera sugar, and flatten with a small glass or some such. Think twice about adding the salt. Even the scantiest BAEing of Maldon seemed to be too much. Brushing egg yolk on the logs made it harder for the sugar to stick. The cookies taste good for several days.

Fantastic. I added the zest of one mandarin orange and doubled the vanilla, and they were perfect. If I don't win this office baking day I will face god and walk backwards into hell.

I've made these 6-7x now, and I've learned:+ Let the dough sit for 12+ hours (overnight) - it’s much better if you do.+ Use half bittersweet, half semisweet chocolate.+ Don’t use a serrated knife, use a normal extra sharp knife, and let the dough sit at room temp for ~10 min before slicing.+ If using a hand mixer, let the butter get to room temp. Makes it easier!As others have shared, they definitely take more like 20 minutes (I'm in Denver @ altitude, as well). Always a crowd pleaser.

Demerara sugar is a partially-refined raw sugar that is made from the first pressing of sugar cane.Once the extracted cane juices evaporate, you're left with large grain sugar that has a golden brown color and a subtle molasses flavor. The small amount of molasses that remains in demerara sugar allows it to retain a little more mineral and nutritional content compared to granulated sugar.

No disrespect for the creator of this amazing cookie but I find it "tragically annoying" to have to shave off an additional 2 TBSP of butter. I used 2 sticks of Kerry gold butter and reduced the amount of flour to 300 grams. I also used white sugar (2/3 cup) as brown sugar tends to add moisture to cookies. They cooked in precisely 15 mins. Finally, I didn't roll in egg wash but simply added a sprinkle of turbinado sugar to each 1/2" slice before baking... it was divine !

I had the same issue as Ali; the cookies spread, spread, spread; please, ideas on what I could have done wrong? I kept the dough in fridge overnight. Would that have made a difference? Thanks for any suggestions. And, yes, I'm a seasoned cookie baker.

I made a gluten-free version tonight using Bob's Red Mill cup-for-cup. Not a lot of patience in our house to wait for cookies so I put one log in the freezer & went out to walk the dog. About 20 minutes later the log is perfectly chilled, firm but slice-able. 15 minute bake-time worked perfect! Love the sugary edge and salty top. Still warm, chocolate melts in your mouth with a creamy velvety crumb. Yum.

Love these. it is imperative to knead the dough with your hands before trying to roll it into logs. Otherwise it is much too crumbly. Did not have demerara sugar but I did use Bourbon Barrel Smoked Sugar, being from Kentucky where we like to eat our bourbon. Worked VERY well.

I chopped two 3.5-ounce Valrhona 71% chocolate bars, then put the "choppings" in a wire colander (a fine mesh strainer might be too fine) to remove the very fine, powdery shards (saved these for another use). This yielded chocolate chunks of a size that worked well in these cookies. When mixing the chunks into the dough, I also added about a quarter cup of finely chopped, toasted pecans.

The dough for these delicious cookies did not freeze well for me. Too dry, even though I wrapped the dough in plastic wrap, then foil, then a bread bag and froze for only about two weeks. I fought with them to get them onto the cookie sheets in some semblance of cookie shape. Most of them anyhow. Next time, I’ll freeze them after baking.

After measuring according to the recipe, I added more chocolate chunks. Also, I cut them thicker than the previous times I have baked them. Family LOVES them.

Delicious! A crunchier chocolate chip cookie for sure. Still not as good as a gooey almost doughy one, but very good.

You absolutely must use a high quality salted butter as opposed to generic store brand.Made this recipe twice with generic butter and watched in misery as the cookies spread to fill the entire baking sheet. Used Kerrygold butter on my third attempt (I refused to be defeated by a 5 star recipe) and the cookies came out perfect.

Delicious recipe, my favorite chocolate-chip cookie. Had no time to chill the dough, so put it in the freezer for a few minutes; worked well enough. Will make again soon.

If you have trouble with crumbling, add an egg yolk to the dough. They slice beautifully and retain the shortbread texture.

This is a delicious cookie. However, the method needs serious adjustment.Do not chill the dough. Shape into 2 ounce balls. Flatten to two inch discs.Chill until cookies are firm enough to handle. Brush the sides of each cookie with beaten egg and roll edges in Demerara sugar. Sprinkle tops with sea salt, let warm to room temperature. Proceed with directions.

These are delish but won’t work for the farm stand unless they can be made perfectly round

Ran out of AP flour so used half fresh milled whole wheat (sifted and re-milled the bigger bran pieces) and half (sifted) cake flour. Everything else exactly as the recipe called for. The texture of the shortbread was exactly what you’d hope for. Short, crumbly yet light. The chocolate chunks made it just delightful.

Made as written. Chilled for a day. Nothing but crumbles.I fought with the dough to form anything resembling a log. Even after a day of resting in the fridge, it was too crumbly to slice. So this "cookie" gets two stars.Wanting to salvage good ingredients, I piled and and smashed chunks of dough from half of a log. Didn't bother with the egg or sugar. I'd never serve it to anyone, but it's okay with a cup of coffee. I'll press the remaining dough into a cake pan, bake and slice.

I made this recipe for the first time after my daughter in law made them for Christmas and I couldn’t get enough. She had trouble with them sticking together. She felt there was too much flour. I weighed my flour and they turned out beautifully. I chilled the dough overnight after forming into logs. I read in many reviews that they rolled the cookies in the egg wash. I brushed it on the chilled cookie log as per the recipe and then rolled it in the sugar.

Very difficult to cut. They ended up looking terrible. I won’t try these again.

Made these for the first time today as written *except for the egg wash and Demerara sugar sprinkle*. The eggs we buy are too expensive for an egg wash, so I omitted that step. The cookies took 20 minutes to bake until done and I agree that using a regular knife worked better than serrated. They were crumbling a bit on the edge of the log roll with the serrated. Overall, absolutely delicious cookies. Perfect blend of sweet and salt for us. They’re our new favorite.

I used 2 1/2 cups of AP flour and the batter turned out perfectly in my stand mixer. I was worried it would be too much, but it all came together just fine.

No, really, this is the best thing I've ever eaten (and I'm an experienced eater!). Followed recipe exactly as written with the minor addition of a 1/2 teaspoon of Fiori di Sicilia for a hint of orange. Refrigerated overnight. Removed from fridge about 15 minutes before brushing with egg, rolling in sugar, and then sawing slices with serrated knife. No issue with crumbling. In my oven, they took 13 minute to bake.