| Level: | Easy |
| Total: | 2 hr 50 min |
| Active: | 35 min |
| Yield: | 24 cookies |
Ingredients
- 1 cup plus 2 tablespoons salted butter, cut into small pieces, cold
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 6 ounces semi- or bittersweet dark chocolate, chopped (you want chunks, not thin shards)
- 1 large egg
- Demerara, turbinado, raw or sanding sugar, for rolling
- Flaky sea salt, for sprinkling
Instructions
- Beat the butter, granulated and brown sugars and vanilla with an electric mixer until light and fluffy, scraping down bowl as needed. Add flour and mix just until combined. Add chocolate chunks and mix just until incorporated. (Mixture will look crumbly.)
- Divide dough between 2 sheets of parchment paper, waxed paper or plastic wrap and use your hands to form the dough halves into logs about 2 to 2 1/4 inches in diameter. Chill until totally firm, about 2 hours. I hastened this along in the freezer (30 minutes, tops) but did feel that the cookies were better after resting longer. (But do know that it works!)
- When you’re ready to bake the cookies, heat the oven to 350 degrees F. Line 1 or 2 large baking sheets with parchment paper.
- Lightly beat the egg and unwrap the chilled cookie logs to brush it over the sides. Sprinkle the coarse sugar on the open wrapping and roll the logs into it, coating them.
- Using a sharp serrated knife, cut logs into 1/2-inch-thick rounds. You’re going to hit some chocolate chunks, so saw gently, squeezing the cookie to keep it from breaking if needed. Arrange cookie slices on prepared baking sheets 1 inch apart (they don’t spread much) and sprinkle each with a few flakes of sea salt. Bake until the edges are just beginning to get golden brown, 12 to 15 minutes. Let cool slightly before transferring the cookies you don’t eat immediately to a wire rack to cool.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 188 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 2 g |
| Cholesterol | 31 mg |
| Sodium | 88 mg |
Reviews
Good flavor with the chocolate and sugar and salt added to the outside of the cookie, elevates a plain shortbread cookie. Make sure to not over-measure the flour and you shouldn’t have a problem with it being crumbly and make sure to refrigerate as directed so that the flour is properly hydrated.
That’s a good cookie. I followed the recipe exactly and it yielded a perfect not-to-sweet treat. They taste like a true shortbread cookie and have a sophistication with the chunky pieces of chocolate, sugar and salt. They keep really well and stay soft, too!
SInce everyone was complaining about them being crumbly, I added an extra tablespoon of butter and they didn’t crumble at all. Did I think they were as amazing as some people said? No but they are tasty and super easy to make.
My dough wasn’t crumbly as the recipe indicates, which made me a bit worried about the outcome. The cookies spread a little while baking. These cookies are good, but not the best I’ve ever made/ate. But I’m glad I finally tried making them.
Delicious. When I use this recipe and share the cookies.. I feel like a master baker. Everyone wants to know the secret. They are the best chocolate chip cookie recipe!
I threw my chocolate chip cookie recipe away. These are, BY FAR, the most delicious, fantabulous, amazing, stupendous cookie EVER!! Everyone who has ever tasted them, after their first bite, roll their eyes heavenward and says “OMG, OMG “. I will always keep a roll of this dough in the freezer for “emergencies”. Barbara G.
I am chocolate chip cookie fanatic and this is a great alternative! Loved it. Easy. I am not a great baker and this turned out just as expected. Will repeat!
I have made these over a dozen times !! It is a perfect recipe! Change nothing!!
Loved these cookies, not too sweet, perfect for serving with tea or coffee. Some slices crumbled a little when my knife hit a chocolate chunk, but it only took a second to press them back together. (If you’re wanting to avoid this issue, replacing the chocolate chunks with mini chocolate chips should do the trick.) I chilled the dough 30min in the freezer and skipped the egg wash. Cookies turned out sturdy but still soft in the middle – just perfect. Will be making them again!
I read all these reviews hoping for some clarity in case my dough was a disaster… I saw nothing so I went ahead. It was way too crumbly and didn’t come together. I realized that the dough is just like Barefoot’s Parmesan Thyme crackers. To make those better, you add a little more water to the dough, so I did that here (this recipe calls for no water). The dough came together wonderfully and the cookies turned out great. If you’re having issues with crumbly dough, don’t be afraid to add some water. They turned out perfectly 🙂