It’s past the holidays but I’m still making Alison Roman’s “The Cookies” from her Dining In cookbook. They are that good! Unlike your typical chocolate chip cookies, these are shortbread-style cookies that are buttery with a slightly crumbly texture and chocolatey with crunchy edges.
1 cup & 2 tablespoons (2 ¼ sticks) salted butter, cubed & slightly softened (see note)
½ cup (100 grams) granulated sugar
¼ cup (55 grams) light brown sugar
1 teaspoon vanilla extract
2 ¼ cups (325 grams) all-purpose flour
6 ounces semi-sweet or bittersweet dark chocolate, chopped into small chunks
1 egg, beaten
Demerara or turbinado sugar, for rolling
Flaky sea salt, for sprinkling
According to Alison Roman, you may use unsalted butter and ¾ teaspoon kosher salt (or about ½ teaspoon fine sea salt) instead and add it to the flour.
1. With an electric mixer, beat the butter, granulated sugar, brown sugar, and vanilla on medium-high until light and fluffy. This takes about 3-5 minutes for a stand mixer or 6-8 minutes for a hand mixer. Scrape down the sides of the bowl, as needed.
2. With the mixer on low, add the flour slowly and then add the chocolate chunks. Mix until just combined.
3. Divide the dough in half and place each piece on a plastic wrap. Cover the dough completely and form into a log shape. Roll it on the counter to smoothen it out. Each log should be about 2 to 2¼ inches in diameter. Refrigerate for 2 hours to firm up.
4. When ready to bake, preheat the oven to 350° Fahrenheit. Prepare a baking sheet lined with parchment paper. Lightly beat the egg and brush the outside of the logs. Roll them in turbinado sugar for crisp edges.
5. Using a knife, carefully slice into ½-inch thick rounds. If it breaks apart, just press them back together. Arrange the cookies on the baking sheet about 1 inch apart. Sprinkle with flaky salt. Bake for 12–15 minutes, until the edges are just starting to brown. The dough can be made ahead and stored, tightly wrapped in plastic, 1 week in the refrigerator or up to 1 month in the freezer. Keep baked cookies in an airtight container for up to 5 days.
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