Salted butter and chocolate chunk shortbread cookies made by Dan Neman. Video by Colter Peterson, email@example.com.
Recipe for salted butter and chocolate chunk shortbread cookies
- 18 tablespoons (2¼ sticks) salted butter, cut into ½-inch pieces
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 8 ounces semi- or bittersweet dark chocolate, chopped into chunks (do not chop too fine)
- 1 large egg, beaten
- Demerara or turbinado sugar, for rolling
- Flaky sea salt, or kosher salt
1. Line one or two rimmed baking sheets with parchment paper.
2. Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat the butter, both sugars and vanilla on medium-high until it’s very light and fluffy, 3 to 5 minutes. Use a spatula to scrape down the sides of the bowl. With the mixer on low, add the flour, followed by the chocolate chunks, and beat just to blend.
3. Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough (this will protect your hands from getting sticky). Use your hands to form the dough into a log shape about 2 to 2½ inches in diameter. Rolling it on the counter will help smooth it out; it does not have to be perfect. Refrigerate until very firm, about 2 hours.
4. Preheat oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara or turbinado sugar.
5. Slice each log into ½-inch-thick rounds, place them on the prepared baking sheets about 1 inch apart and sprinkle with flaky or kosher salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Cool on the baking sheet for 1 minute, then transfer to a wire rack.
Yield: About 32 cookies
Per cookie: 147 calories; 9g fat; 5g saturated fat; 23mg cholesterol; 1g protein; 17g carbohydrate; 9g sugar; 1g fiber; 55mg sodium; 8mg calcium
Recipe from “Dining In,” by Alison Roman