Source: Alison Roman’s Dining In
Today I wanted to share this AMAZING chocolate chip shortbread recipe with you! Trust me, there’s a good reason it was named “Cookie of the Year” in 2017!
Here’s what you’ll need:
- 1 cup plus 2 tablespoons chilled salted butter, cut into small pieces
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 6 ounces (170 grams) semi-sweet dark chocolate, chopped (you want chunks, not thin shards of chocolate)
- 1 large egg
- Raw sugar, for rolling
- Flaky sea salt for sprinkling
Beat the butter, granulated and brown sugars, and vanilla with an electric mixer until light and fluffy. Add flour, and mix until combined. Add chocolate chunks and mix just until incorporated. Mixture should look crumbly.
Divide between two sheets of parchment paper and form the dough, using your hands, into log shapes about 2 to 2 1/4 inches in diameter. Chill dough until totally firm, about 2 hours.
Once dough is chilled, heat your oven to 350°F. Line baking sheets with parchment paper. Lightly beat the egg brush it over the sides of your dough. Sprinkle some raw sugar onto parchment paper and roll the logs into it, coating them evenly.
Using a sharp serrated knife, cut logs into 1/2-inch thick rounds. You will hit some chocolate chunks, so be gentle. Arrange the cookie slices on prepared baking sheets one inch apart (they don’t spread much) and sprinkle each cookie with a few flakes of salt. Bake for 12 to 15 minutes, until cookie edges are beginning to get golden brown. Let cool slightly before transferring to wire racks.
Please note that this is not *my* recipe, but wanted to share for those of you who haven’t heard or tried it yet. It’s totally life changing, and oh so worth it! You can also freeze the dough logs for later use.