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    Home » Desserts Recipes

    Salted Chocolate Chunk Shortbread Cookies

    Published: Oct 27, 2022 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    These Salted Chocolate Chunk Shortbread Cookies are sweet, salty shortbread-style cookies that are buttery and delicious with chocolate pieces and crunchy edges.

    A recipe adapted from Alison Roman's Dining In cookbook, these internet-famous chocolate chip cookies are the best! They have the tender, crumbly texture of a classic shortbread cookie with lots of salt for a beautiful contrast.

    Salted Chocolate Chunk Shortbread Cookies on a parchment paper lined-baking sheet.
    Jump to:
    • Ingredients you’ll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you’ll need

    Individual ingredients for Salted Chocolate Chunk Shortbread Cookies

    Notes and substitutions

    • Dark chocolate: Use chocolate with a high cocoa percentage - semisweet at around 60% and bittersweet at 70%. I've also chopped them finer, so they are evenly distributed and make slicing easier.
    • Salted butter: According to Alison Roman, you may use unsalted butter and ¾ teaspoon kosher salt (about ½ teaspoon fine sea salt or ¼ teaspoon table salt).
    • Turbinado sugar: Also called raw sugar, you can substitute it with sanding or demerara sugar.
    • Egg: It binds the sugar to the dough for crunchy edges. If you need to substitute, use milk or oil.

    How to make this recipe

    Prep and organize

    • Measure the ingredients accurately. Use a kitchen scale, if available.
    • Cut the butter into small pieces and let them soften at room temperature.
    • Chop the chocolate into small chunks and shards.

    Step 1: Combine 1 cup plus 2 tablespoons butter, ½ cup granulated sugar, ¼ cup light brown sugar, and 1 teaspoon vanilla extract.

    Step 2: Cream them together over medium-high speed until light (pale yellow) and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.

    You can use a hand mixer, a stand mixer fitted with a paddle attachment, or a food processor.

    Adding vanilla extract to the butter and sugar in the bowl of the stand mixer.  Scraping the sides of the bowl with a spatula.

    Step 3: Slowly add 2¼ cups of flour and 6 ounces of chocolate on low speed. Mix until just combined.

    Cookie dough in the bowl of the stand mixer.

    Step 4: Place the dough on a clean work surface and divide it in half.

    Dividing the dough in half using a knife.

    Step 5: Wrap each half with plastic and roll it on the counter to form a log. It should be about 6 inches long and 2 inches in diameter.

    Refrigerate the dough for at least 2 hours or until firm. You can also freeze it for about 30 minutes.

    Rolling the cookie dough log wrapped in plastic wrap.

    Arrange a rack in the middle of the oven and preheat it to 350° F (177° C).

    Step 6: Brush the egg on the outside of the log and roll it in turbinado sugar.

    Rolling the log-shaped dough in turbinado sugar.

    Step 7: Using a sharp knife, carefully slice the log into ½-inch thick rounds. Press them back together if they break apart.

    A sliced log of cookie dough coated with turbinado sugar.

    Step 8: Arrange them about an inch apart on a baking sheet lined with parchment paper. You will need a baking sheet for each log. Sprinkle them with flaky salt.

    Unbaked Salted Chocolate Chunk Shortbread Cookie with flaky salt on top.

    Step 9: Bake for 12 to 14 minutes, until the edges start to brown. Let them cool on the baking sheet. Serve and enjoy!

    You may also like Easy M&M Cookies or Chocolate Crinkle Cookies.

    Baked Salted Chocolate Chunk Shortbread Cookie with flaky salt on top.

    Recipe FAQs

    Can I make the dough ahead?

    Yes! A slice-and-bake cookie dough, such as this recipe, can be made ahead. Store it tightly wrapped in plastic for a week in the refrigerator or for up to 3 months in the freezer. Roll it in sugar right before baking.

    Why did the cookies come out flat and thin?

    Unlike other cookies, shortbread cookies hold their shape in the oven and won't spread much. If they've flattened out, chances are, they were not cold and firm enough before baking.

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    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Salted Chocolate Chunk Shortbread Cookies.

    Salted Chocolate Chunk Shortbread Cookies

    These sweet and salty shortbread-style chocolate chip cookies are buttery and delicious with crunchy edges.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 14 minutes minutes
    Chill: 2 hours hours
    Total Time: 2 hours hours 29 minutes minutes
    Servings: 24 cookies
    Calories: 201kcal
    Author: Nora Rey
    Cost: $4-$6

    Equipment

    • Hand mixer, stand mixer fitted with a paddle attachment, or food processor
    • Baking sheet(s)

    Ingredients

    • 1 cup plus 2 tablespoons (2¼ sticks) salted butter cut up & softened to room temperature (see note)
    • ½ cup granulated sugar
    • ¼ cup light brown sugar sub:dark brown sugar
    • 1 teaspoon vanilla extract
    • 2¼ cups all-purpose flour
    • 6 ounces dark chocolate chopped into small chunks (see note)
    • 1 egg lightly beaten (see note)
    • ½ cup turbinado sugar for rolling (see note)
    • 1 teaspoon flaky salt for sprinkling
    US Customary - Metric

    Instructions

    • Cream butter, granulated sugar, light brown sugar, and vanilla extract over medium-high speed until light (pale yellow) and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
    • On low speed, slowly add flour and chocolate. Mix until just combined.
    • Place the dough on a clean work surface and divide it in half.
    • Wrap each half in plastic and roll it on the counter to form a log. It should be about 6 inches long and 2 inches in diameter.
    • Refrigerate the dough for at least 2 hours or until firm. You can also freeze it for about 30 minutes.
    • Brush the egg on the outside of the log and roll it in turbinado sugar.
    • Using a sharp knife, carefully slice the log into ½-inch thick rounds. Press them back together if they break apart.
    • Arrange them about an inch apart on a baking sheet lined with parchment paper. You will need a baking sheet for each log. Sprinkle them with flaky salt.
    • Bake in a preheated oven of 350° F (177° C) for 12 to 14 minutes until the edges start to brown. Let them cool on the baking sheet.

    Video

    Notes

    • Dark chocolate: Use chocolate with a high cocoa percentage - semisweet at around 60% and bittersweet at 70%. I've also chopped them finer, so they are evenly distributed and make slicing easier.
    • Salted butter: According to Alison Roman, you may use unsalted butter and ¾ teaspoon kosher salt (about ½ teaspoon fine sea salt or ¼ teaspoon table salt).
    • Turbinado sugar: Also called raw sugar, you can substitute it with sanding or demerara sugar.
    • Egg: It binds the sugar to the dough for crunchy edges. If you need to substitute, use milk or oil.

    Nutrition

    Calories: 201kcalCarbohydrates: 23gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 30mgSodium: 177mgPotassium: 22mgFiber: 1gSugar: 13gVitamin A: 275IUCalcium: 8mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Comments

    1. Maryellen Soroka

      November 14, 2022 at 7:44 pm

      5 stars
      How can I save recipe?

      Reply
      • Nora Rey

        January 05, 2023 at 12:52 am

        Hi Maryellen, you can scroll down to the recipe card and hit "PRINT" where you can either save the file or print it. =)

        Reply
    5 from 2 votes (1 rating without comment)

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