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Home Recipes Salted Chocolate Chunk Shortbread Cookies

Salted Chocolate Chunk Shortbread Cookies

Published on February 14, 2018, by in Recipes.

Happy Valentine’s Day!

If you need a last-minute treat to make for your Valentine, this is NOT the recipe for you. But, these cookies are breaking the internet. I first saw them on Instagram. Then popping up on several food blogs, the New York Times, and Bon Appetit. They. are. everywhere. They are from Alison Roman’s new cookbook Dining In.

I took the opportunity to make them for a bake off at my husband’s work. They didn’t win any awards but there also weren’t any left at the end of the day.

Recipe taken from Alison Roman.


  • 1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, cut into ½-inch pieces
  • ½ cup granulated sugar
  • ¼ cup (packed) light brown sugar
  • 1 teaspoon vanilla extract
  • 2¼ cups all-purpose flour
  • 6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
  • 1 large egg, beaten to blend
  • Demerara sugar (for rolling)
  • Flaky sea salt


  1. Using a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy. This will take 3-5 minutes.
  2. Using a spatula, scrape down sides of the bowl. With mixer on low-speed, slowly add flour. Once added, add chocolate chunks(I used a combination of very dark chocolate and semisweet chocolate) and beat just to incorporate. 
  3. Divide dough in half, then place each half on a large piece of plastic wrap. Form dough into a log shape that is 2 to 2.25in in diameter. Roll until smooth and wrap tightly in their plastic wrap. Chill until firm, about 2 hours. You can chill for up to one week( I let my dough chill for 2 full days). 
  4. Preheat oven to 350F. Line a rimmed baking sheet with parchment paper. Unroll one log from plastic and brush outside of log with egg wash. Roll logs in demerara sugar. Slice log into 1/4″ to 1/2″ thick rounds(just make sure they are uniform). Arrange on a prepared baking sheet about 1 inch a part. (If you have plenty of room, go ahead and slice the second log and add to the sheet. If not, leave refrigerated until you are ready to bake.) These cookies don’t spread much. Sprinkle with sea salt. Bake cookies until edges are just beginning to brown about 12-15 minutes.

Now, those are some good looking cookies. And go great with coffee.

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