This week I wanted to bake a recipe that was popularized by the internet. After doing a quick google search I found Bon Appetit’s recipe for Salted Butter Chocolate Chunk Shortbread.
2 1/4 Sticks Cold Salted Butter (Cut into 1/2 in.pieces)
1/2 Cup Granulated Sugar
1/4 Cup Packed Light Brown Sugar
1 Teaspoon Vanilla Extract
1 1/4 Cup All-Purpose Flour
6 Ounces Semi-Sweet Chocolate
Demerara Sugar (for rolling)
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” 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”-thick rounds. Arrange on prepared baking sheet about 1″ 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.
The cookies turned out pretty good, but there are a few things I would do differently.
What would I do differently?
- I over cooked the cookies because they did not look done, so they were kind of hard. Next time I will not overcook them.
- I would roll the dough into a log before wrapping it in plastic wrap. I would do this because it was hard to get a uniform shape when rolling the dough.
“Very good.” – Harvey Wenger
“They are good, but kind of hard.” – Ava Wenger