Happy Christmas Cookie Season! Every year, I dedicate one weekend to spending all of my time in the kitchen baking at least 5 varieties of cookies to put in tins and give out to friends and families. This year, that weekend will be next weekend, but when my roommate and I decided to host a Gingerbread House Party this weekend, I couldn’t pass up an opportunity to get a head start. Because I’ve already posted my gingerbread cookies, which I was using for my house base, I decided to throw a new variety of cookie in the mix: salted chocolate chunk shortbread cookies.
If you aren’t already following @nytimescooking on Instagram, at least do so through Christmas. They’ve been posting a new cookie recipe every day, and I’ve saved about 9 so far that I want to make. These were one of the first, and they were seriously a hit – everyone at the party asked for a recipe. So, without further ado, here it is!
First, beat the butter, sugar, brown sugar, and vanilla on medium speed of a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes.
Next, with the mixer on low speed, slowly add the flour and beat to combine.
Then add the chopped chocolate and continue to beat until distributed evenly.
Divide the dough into two equal pieces and press together. Roll into stout logs, about 6 inches long, and wrap in plastic wrap. Refrigerate for 2 hours.
When you’re ready to bake, remove from the oven and brush each log with beaten egg. Roll in demara sugar, and slice into disks about 1/2 inch thick.
Place slices, flat side down, on a baking sheet lined with parchment paper. I did not use parchment paper – that was a mistake. Or not, since it gave me an excuse to eat the cookies that broke…
Sprinkle each with a little flakey sea salt.
Bake at 350°F for about 15 minutes, until edges begin to brown. Remove from oven and transfer to a wire rack to cool completely.
That demara sugar? Makes the PERFECT crunchy edges. The sea salt? Just the right tough to complement the shortbread. And the chopped chocolate? Speaks for itself.
Store in an airtight container.
Salted Chocolate Chunk Shortbread Cookies
- 1 cup + 2 tablespoons salted butter, chilled, cut into 1/2 inch pieces
- 1/2 cup sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 8 ounces bittersweet chocolate, chopped
- 1 egg, beaten
- demara sugar
- sea salt
- In a stand mixer fitted with the paddle attachment, beat butter, sugar, light brown sugar, and vanilla extract on medium speed for about 5 minutes, until light and fluffy.
- With the mixer on low speed, add the flour and beat until incorporated.
- Add the chocolate chunks and beat to mix in evenly.
- Divide dough into two stout logs, each about 6 inches long. Wrap in plastic wrap and refrigerate for 2 hours.
- Remove logs from fridge. Brush with egg wash and roll in demara sugar. Slice into cookies about 1/2 inch thick.
- Place cookies, flat side down, on a baking sheet lined with parchment paper. Sprinkle with sea salt.
- Bake at 350°F for about 15 minutes, until edges begin to brown.
- Remove from oven and transfer to wire rack to cool completely.