Print

Salted Chocolate Chunk Shortbread Cookies Recipe

Print Recipe

★★★★★

4.7 from 68 reviews

Delight in these rich and buttery Salted Chocolate Chunk Shortbread Cookies, featuring a perfect balance of sweet semi-sweet chocolate chunks and a hint of sea salt. These classic cookies offer a satisfying crunch with a tender crumb, making them a delectable treat for any occasion. Easily prepared with simple ingredients, this recipe yields irresistible cookies with a delightful twist of salted sweetness.

Ingredients

Scale

Cookies

  • 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)

Finishing

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

Instructions

  1. Prepare Baking Sheets: Line baking sheets with parchment paper. Light-colored baking sheets are recommended to avoid over-browning.
  2. Cream Butter and Sugars: In a medium mixing bowl, use a stand or hand mixer to cream together the salted butter, granulated sugar, brown sugar, and vanilla extract for 3-4 minutes until the mixture is light and fluffy. Scrape down the sides halfway through to ensure even mixing.
  3. Add Flour and Chocolate Chunks: Incorporate the flour into the creamed mixture, mixing just until combined. Gently fold in the semi-sweet chocolate chunks until evenly distributed. You may press the dough together with your hands to unify the mixture.
  4. Shape Dough Logs: Divide the dough into two equal portions. Place each portion onto a large sheet of plastic wrap and fold the wrap over the dough to prevent sticking. Roll each portion back and forth to form an even cylinder approximately 2 to 2¼ inches in diameter. Wrap tightly in plastic wrap and refrigerate until very firm, about 2 hours.
  5. Preheat Oven and Prepare Dough: Preheat your oven to 350°F (175°C). Remove the dough logs from the refrigerator and allow them to sit at room temperature for 10-15 minutes to soften slightly.
  6. Brush with Egg Wash and Coat with Sugar: Beat the egg in a small bowl and brush it evenly over the chilled dough logs. Spread the demerara, turbinado, or sparkling sugar on a plate or shallow dish, then roll each dough log in the sugar to coat the outside evenly.
  7. Slice and Arrange: Using a sharp knife, slice each log into ½-inch thick rounds. Place the cookie rounds on the prepared baking sheets with about 1 inch of space between each, since these shortbread cookies will maintain their shape without much spreading.
  8. Bake and Finish: Bake the cookies for 11 to 14 minutes, or until the edges just begin to turn golden. Remove from the oven and immediately sprinkle with sea salt flakes. Allow the cookies to cool slightly before serving for optimal texture and flavor.

Notes

  • Using light-colored baking sheets helps prevent the bottoms of the cookies from becoming too dark.
  • Chilling the dough logs sufficiently is essential for clean, even slices and the characteristic shortbread texture.
  • Adjust the amount of sea salt flakes to your preference; they enhance the chocolate flavor beautifully.
  • For a softer cookie, slightly reduce baking time, checking frequently near the minimum bake time.
  • If you prefer finer chocolate pieces, chop the semi-sweet chocolate instead of using chunks.

Keywords: Salted chocolate chunk shortbread cookies, chocolate chunk cookies, shortbread cookies, easy cookie recipe, chocolate chip shortbread

Find it online: https://kitchenbyclara.com/salted-chocolate-chunk-shortbread-cookies-recipe/