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.
- 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.
- With the mixer on low, add the flour slowly and then add the chocolate chunks. Mix until just combined.
- 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.
- 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.
- 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.