SALTED CHOCOLATE CHUNK SHORTBREAD

The infamous recipe from Alison Roman's Dining In cookbook
Makes: 2 dozen cookies                                                                                         Takes: 2+ hours

SALTED CHOCOLATE CHUNK SHORTBREAD

Makes: 2 dozen cookies
​Takes: 2+ hours
  • 1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, diced
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 teaspoon vanilla extract
  • 2¼ cups all-purpose flour
  • 6 ounces semisweet or bittersweet dark chocolate, chopped (this is where Alison says you want chunks, not thin shards of chocolate, but mine were too chunky and made my cookies fall apart when slicing so keep that in mind)
  • 1 large egg, beaten (for rolling)
  • Demerara sugar (for rolling)
  • Flaky sea salt (I used Maldon)
  1. In an electric mixer, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, about 3–5 minutes.
  2. Scrape down sides of bowl and then, with mixer on low speed, slowly add flour. Next add chocolate and mix by hand to combine.
  3. Divide dough in half and place each half on a large piece of plastic wrap. Form dough into a log shape and roll out to be about 2 inches in diameter. Chill until firm, for at least 2 hours.
  4. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  5. Brush outside of logs with egg wash. Roll logs in demerara sugar and slice each log into ½" thick rounds.
  6. Arrange on prepared baking sheet (they won’t spread) so no need to space them out too much and sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12–15 minutes.