Introduction

Salted Chocolate Chunk Shortbread Cookies offer the perfect balance between buttery richness and sweet chocolate with a touch of sea salt. These classic shortbread cookies are simple to make and ideal for any occasion where you want a tender, melt-in-your-mouth treat with a bit of crunch.

Close-up of two round, golden brown cookies with dark chocolate chunks scattered on top, each cookie sprinkled with coarse sugar crystals that shine and add texture. The cookies have a slightly crispy edge and a soft, crumbly center. They rest on a textured dark gray plate with a geometric pattern. To the right, there is a square piece of dark chocolate partially wrapped in clear plastic. Sugar crystals are also scattered loosely around the cookies on the plate. The bottom edge of a white bowl is just visible at the bottom of the image. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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 (about 1 cup)
1 large Egg (for brushing the dough)
1/2 to 3/4 cup Demerara, Turbinado, or Sparkling Sugar
Sea Salt Flakes

Instructions

Step 1: Line baking sheets with parchment paper. Use light-colored baking sheets if possible for even baking.
Step 2: In a medium mixing bowl, cream together the salted butter, sugar, brown sugar, and vanilla extract using a stand or hand mixer for 3–4 minutes, until the mixture is light and fluffy. Scrape down the bowl sides halfway through mixing.
Step 3: Add the flour and mix just until combined. Fold in the chocolate chunks with a spatula, mixing gently until evenly distributed. Press the dough together with your hands if needed.
Step 4: Divide the dough into two equal parts. Place each on a large sheet of plastic wrap. Fold the wrap over and roll each portion back and forth to shape it into a log about 2 to 2¼ inches in diameter. Wrap the logs tightly and refrigerate until very firm, about 2 hours.
Step 5: Preheat the oven to 350°F (175°C). Remove the dough logs from the fridge and let them sit at room temperature for 10–15 minutes.
Step 6: Beat the egg in a small bowl and brush it evenly over the chilled dough logs. Place the sugar in a shallow dish and roll each log in the sugar until coated all around.
Step 7: Using a sharp knife, slice each log into ½-inch thick rounds. Place the rounds on the prepared baking sheets, spacing them about 1 inch apart.
Step 8: Bake the cookies for 11 to 14 minutes, until the edges just start to turn golden. Remove the cookies from the oven and sprinkle with sea salt flakes. Allow them to cool slightly before serving.

Tips & Variations

For extra flavor, try using browned butter instead of plain salted butter.
Swap semi-sweet chocolate chunks for dark or milk chocolate depending on preference.
Use coarse sea salt flakes to add a delicate crunch and enhance the chocolate’s sweetness.
Chill the dough logs longer if you want cleaner, sharper cookie slices.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. Reheat briefly in a warm oven to refresh their texture.

How to Serve

A stack of five round chocolate chip cookies is shown, with the front cookie leaning against the rest, revealing the thick, crumbly texture. The cookies are light golden brown with dark chocolate chunks scattered on the surface. Coarse sugar crystals are sprinkled on top of the cookies and spread around the base on a dark plate with a starburst pattern. In the blurred background, there are two small white bowls holding coarse salt. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter, but be sure to add a pinch of salt to the dough to balance the sweetness and enhance flavor.

Why do I need to chill the dough logs before slicing?

Chilling firms up the dough, making it easier to slice neatly without the cookies spreading too much during baking.