Satled Butter & Choc. Chunk Shortbread Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. + 2 TBL of Salted butter cut into 1/2" pieces
1/2 c granulated sugar
1/4 c light brown sugar
1 tsp vanilla
2 1/4 c flour
6 oz semi/bittersweet dark chocolate, chopped (but not too fine)*
1 large egg, beaten
Demerara sugar for rolling**
flaky sea salt (Jacobsen) for sprinkling
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Directions: |
Directions:1. Line a rimmed baking sheet w/ parchment paper
2. Beet butter, both sugars & vanilla on medium high until it's super light and fluffy (3-5 mins). Scrape down the sides and slowly add the flour, followed by chocolate chunks and beat to just blended
3. Divide the dough in 1/2, placeing each 1/2 on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting sticky. Using your hands (like molding clay) form the dough into a log shape. Each should be about 2-2/14" in diameter. Chill until firm (2hrs)
4. Preheat oven to 350º F
5. Brush the outside of the logs w/ the beaten egg, and roll them in Demerara sugar (crispy edges)
6. Slice each log into 1/2" thick rounds, please them on prepared baking sheets about 1" apart & sprinkle with flaky salt. Bake until edges are just beginning to brown 12-15 mins. let cool slightly before eating them
* I buy choc chunks and then chop them up a little bit more
** can also just grind up pecans and roll the logs in pecans & or the sugar |
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Number Of
Servings: |
Number Of
Servings:24 |
Personal
Notes: |
Personal
Notes: These are our new favorite 'chocolate chip' cookies. Consistent every time, and I'm not a huge shortbread fan...
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