Alison Roman’s Salted Butter Chocolate Chunk Shortbread Cookies

Makes 24 cookies



1 cup plus 2 tbsp (2 1/4 sticks)
salted butter, cut into 1/2-inch pieces (See Note)
1/2 cup
granulated sugar
1/4 cup
light brown sugar
1 tsp
2 1/4 cups
all-purpose flour
6 ounces
semi- or bittersweet chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
large egg, beaten
Demerara sugar, for rolling
Flaky sea salt, such as Jacobson, for sprinkling


  • Line a rimmed baking sheet (two, if you’ve got ’em) with parchment paper.
  • Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat the butter, both sugars, and vanilla on medium-high till it’s super light and fuffy, 3 to 5 minutes. 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 beat just to blend.
  • 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 (just like you’re playing with clay), 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. You can also do this using parchment paper, if you prefer, but I find using plastic wrap easier when it comes to shaping the log. Each half should form two logs 2 to 2 1/4 inches in diameter. Chill until totally firm, about 2 hours.
  • Preheat the oven to 350°F.
  • Brush the outside of the logs with the beaten egg and roll them in the Demerara sugar (this is for those really delicious crispy edges).
  • Slice each log into 1/2-inch-thick rounds, place them on the pre- pared baking sheet(s) about 1 inch apart (they won’t spread much), and sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.

NOTE: If you find it tragically annoying to buy salted butter just for this recipe, you can use unsalted butter and add 3/4 teaspoon kosher salt to the our.

DO AHEAD: The cookie dough can be made ahead and stored, tightly wrapped in plastic, up to 1 week in the refrigerator, or 1 month in the freezer. Cookies can be baked and stored in plastic wrap or an airtight container for 5 days.

Excerpted from Dining In by Alison Roman. Copyright © 2017 by Alison Roman. Photographs  Copyright © 2017 by Michael Graydon and Nikole Herriott. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. Reproduced by arrangement with the Publisher. All rights reserved.


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