Yay! It's Wednesday Cake!

Wednesday, February 28, 2018

Guess what? I made the most famous cookies on the internet right now and I'm chuffed about it! Alison is a superstar and those salted chocolate chunk shortbread cookies are what cookie dreams are made of. Have you tried them yet?

If you ask Balazs what his favourite cookies are, he would tell you it's this one. Honestly! He loves shortbread and those cookies totally made his life.

They have crisp edges, beautifully buttery texture, incredibly indulging chocolaty undertone and because of the salted butter, they taste better than any other cookies I have ever made.

So, do yourself a favour and get baking...

Salted Chocolate Chunk Shortbread Cookies
(Recipe by Alison Roman from her cookbook Dining In via NYTimes Cooking. Makes 24 cookies)

- 1 cup plus 2 tablespoons (255 grams or 2¼ sticks) salted butter
- ½ cup (101 grams) granulated sugar
- ¼ cup (55 grams) light brown sugar
- 1 teaspoon vanilla extract
- 2 ½ cups (326 grams) all-purpose flour
- 6 ounces (170 grams) semi-sweet or bittersweet dark chocolate, chopped ( I used half semi-sweet chocolate and half milk chocolate)
- 1 large egg, beaten
- Demerara sugar, for rolling
- Flaky sea salt, for sprinkling (I skipped this part)

Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars, and vanilla on medium-high till it’s super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.

Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼-inches in diameter. Chill until totally firm, about 2 hours.

Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).

Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together – the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won’t spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating. Also, they keep very well for up to 5 days. Ta-dah!

P.S: Fancy more?
P.P.S: Remember those?

(Photos by exPress-o)


Emily L said...

oh my gosh those look AMAZING

Anonymous said...

I need to make them. Jill

Lydia said...

Those do look delightful! Of course unlike Alison, I've never had an issue with not loving a chocolate chip cookie.

Your Invisible Crown said...

I am eating an apple right now (because I've been eating too many yummy things over the weekend), but what I want, is one of those cookies!

Sokin aja said...


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