Salted Chocolate Chunk Shortbread Cookies

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5 from 2 votes

Salted Chocolate Chunk Shortbread Cookies

Buttery shortbread cookies with chocolate chunks and sea salt flakes.

Prep Time15

Cook Time12

Course: Dessert

Cuisine: European

Keyword: salted chocolate chunk shortbread cookies, shortbread chocolate chunk cookies, shortbread cookies with chocolate chunks

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

1 cup Salted Butter
1/2 cup Sugar
3 Tablespoons Brown Sugar (packed)
1 teaspoon Vanilla Extract
2 cups Flour
6 ounces Semi-Sweet Chocolate Chunks (1 cup)

For Rolling:

1 large Egg (to brush on dough)
1/2 to 3/4 cup Demerara, Turbinado, or Sparkling Sugar
Sea Salt Flakes

Instructions

Line baking sheets with parchment paper. I suggest using light colored baking sheets.
In a medium mixing bowl, using a stand mixer or hand mixer, cream together butter, sugar, sugar, and vanilla extract for 3-4 minutes, or until light and fluffy. Scrape down the sides of the bowl, halfway through to ensure even mixing.
Add the flour and mix just until combined. Fold in the chocolate chunks. Mix just until everything is combined. You may want to press everything together with your hands.
Divide the dough into two equal portions. Place each portion on a large sheet of plastic wrap. Fold the plastic wrap over the dough so you can shape it without it sticking to your hands. Roll the log back and forth to create an even cylinder. Use your hands to form each piece into a log about 2 to 2¼ inches in diameter. Repeat with the second portion. Wrap the logs tightly in plastic wrap. Refrigerate both logs until they are very firm, about 2 hours.
Preheat your oven to 350 degrees. Remove the shortbread dough logs from the refrigerator and let them come to room temperature for about 10-15 minutes.
In a small bowl, beat the egg and brush it over the chilled logs. Pour some demerara, turbinado sugar, or sparkling sugar on a plate or into a shallow dish, then roll each dough log in the sugar until the outside is evenly coated.
Using a sharp knife, slice each log into 1/2-inch thick rounds. Arrange the rounds on the prepared baking sheets, leaving about 1 inch of space between them. Since they are shortbread cookies, they will not spread too much.
Bake for 11 to 14 minutes, or until the edges are just beginning to turn golden. Remove from the oven and sprinkle with sea salt flakes. Let the cookies cool slightly before serving.

Notes

Recipe adapted from Alison Roman's New York Times recipe. I changed the butter amount (from 1 cup + 2 Tablespoons to 1 cup which changed the ratios of the recipe), increased sugar, lessened the flour, and increased the chocolate.

Can I use chocolate chips instead of chunks? Yes, but chocolate chunks melt more evenly and create pockets of chocolate so they are preferred.

Why do my cookies crumble when slicing? The dough may be too cold. Let it sit at room temperature for a few minutes before slicing.

Can I freeze the dough? Absolutely! Wrap the logs tightly and freeze for up to 3 months. Slice and bake directly from frozen, adding 1-2 minutes to the baking time.

How should I store baked cookies? Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 2 months.

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