salted chocolate chunk shortbread cookies

Baked cookies keep in an airtight container for 5 days, or so I've heard. ½ cup granulated sugar. 6 ounces semi- or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate) 1 large egg, beaten. 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. Ingredients 1 cup plus 2 tablespoons/255 grams total salted butter (2¼ sticks Let cool slightly before eating them all. Chocolate chip cookies are my absolute favorite. Sprinkle with flaky salt. Heat oven to 350 degrees. Topped with flaky sea salt and bursting with bittersweet chocolate chunks, this sweet treat is not for the faint of heart. Add flour, then dark-chocolate morsels. The recipe is 100% dairy-free, egg-free and nut-free, and there’s even an option to make it gluten-free too if you like! I don't think that Santa has a favorite, but if he does, you can bet it is full of butter and sugary goodness, just like these delightful Chocolate Chunk Shortbread with Sprinkles. Add flour and mix just until combined. I hastened this along in the freezer (30 minutes, tops) but did feel that the cookies were better after resting longer. Today we are sharing Chocolate Chip Shortbread. Using a sharp serrated knife, cut logs into 1/2-inch-thick rounds. Lightly beat the egg and unwrap the chilled cookie logs to brush it over the sides. ), 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. 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. That's part of why it's so good.) Divide dough in half then place each half on a large piece of plastic wrap. demerara sugar, for rolling. Made with lots of salted butter (it has a slightly different flavor and a deeper saltiness than using just salt — I prefer unsalted butter everywhere else but here), the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie.”. Every 10 to 15 minutes, give the chocolate a thorough stir, scraping all the chocolate up from the bottom to prevent it from burning -- sometimes the chocolate will clump and seem grainy. NYT Cooking is a subscription service of The New York Times. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. Shortbread is supposed to be dense. Scoop out 1 tablespoon balls and roll in demerara sugar. Shortbread cookies. Bake until the edges are just beginning to get golden brown, 12 to 15 minutes. With the traditional Scottish pure butter recipe as the base, we've added ingredients like yummy salted caramel and chunks of milk chocolate, Buderium stem ginger, or chocolate chips. From “Dining In,” by Alison Roman. A Salted Chocolate Chunk Shortbread Cookie that Alison Roman created has been making bakers and home cooks go nuts. 1 cup plus 2 tablespoons cold salted butter (2 ¼ sticks), cut into ½-inch pieces. Place them on the prepared baking sheets about 1 inch apart (they won’t spread much). Provided courtesy of Alison Roman. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges). Cookies can be baked and stored in plastic wrap or an airtight container for 5 days. Get recipes, tips and NYT special offers delivered straight to your inbox. I only partner with brands that I love and use in my own kitchen. “Dining In: Highly Cookable Recipes.”. 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