Salted Chocolate Chunk Shortbread Cookie Recipe

This Chocolate Salty Shortbread Chocolate Chunk Recipe is not difficult to turn on with just a few quality ingredients!
You will love these delicious and easily made slice and baked cakes. They are so good that you want to keep this dough in the freezer for unexpected guests or to cure evil cravings that will not give up. With the texture of the classic sandwich and delicious butter flavor, each bite is filled with rich semisweet chocolate pieces, lots of vanilla and crunchy coarse sugar.

One log of cold sliced ​​cake dough

The basic multipurpose is so versatile you need to do is examine your kitchen and experiment with delicious variations.
Add a little espresso powder to the mixture for a mocha-licious treat, or replace vanilla almond extract. You can also use chocolate chips if you want, roasting any beans, or toffee pieces for sweetness. Roll the mixture into baked beans, finely chopped instead of sugar, they are very good! Or, try drizzling a little simple icing over the baked cookies instead of rolling the mixture into sugar. The possibilities are endless!

Classic delicious buttery shortbread cookies filled with chunks of rich semi-sweet chocolate, plenty of vanilla and a crisp coating of coarse sugar around the edges
Course: Cookies
Servings: 24 cookies
Author: Tricia

Ingredients

• 10 tablespoons unsalted butter, very soft
• 1/2 cup powdered sugar
• 2 tablespoons of light brown sugar, packed
• 1 teaspoon vanilla bean paste, or vanilla extract
• 1/4 teaspoon salt
• 1 3/4 cups all-purpose flour (do not over measure!)
• 4 ounces coarsely chopped semisweet chocolate
• 1 large egg yolk, lightly beaten with 1 teaspoon water (for coating the dough log)
• 1/4 turbinado cup or other coarse sugar for rolling
• Fine flake sea salt for garnish, optional

Instructions

In a large mixing bowl, beat the soft butter with an electric mixer for 1 minute or until smooth. 

Add the powdered sugar, brown sugar, vanilla and salt. Blend on medium until combined.

Scrape down the sides and bottom of the bowl with a rubber spatula, and blend again.

Add the flour in four additions and mix on low speed until incorporated. The dough will seem a little dry, but keep mixing as it comes together.

Add the chopped chocolate to the cookie and mix together using a wooden spoon, or you can use it in your hands.

Place on the large piece of parchment paper. The form into log 12-inches long and about 1 1/2-inches thick. Wrap the tight paper in the parchment paper and refrigerate for at least 4 hours or overnight.
To bake preheat oven to 350 degrees F.
Line two baking sheets with parchment paper, set aside. Remove the dough from the refrigerator while preparing the egg wash. Whisk together the egg and water. Lightly brush the entire log with the egg wash. Pour the coarse sugar down the middle of a piece of parchment or wax paper. Roll the dough logs in the sugar to coat, pressing down firmly to adhere. Using a large, thin, sharp knife, slice the log into 24 (1/2-inch) rounds. Cookies on prepared cookies, about 1-inch apart. They don't spread much so no worries. Sprinkle the tops of each cookie with sea salt, if using. Bake for 16-20 minutes or until they are starting to brown on the bottom and the cookies are set. Cool on a wire rack and store in an airtight container.

Recipe Notes

The butter must not be mixed well and may seem dry.

Don't chop the chocolate too small, you want some chunks, not just shards.

Make sure to properly measure your flour. Lightly spoon into your measuring cup and level off the top with the dull side of a knife. The dough will be too dry if you add too much flour.

My favorite baking chocolate is Scharffen Berger Semisweet Fine Artisan Dark Chocolate.

Lay out the next to the cookie dough log and make hashmarks with a knife at 1/2-inch intervals. 

This makes it easier to slice the dough into similar size cookies.

When slicing the cookies, use a sawing motion if you come to a large chocolate chunk.

If the cookie splits or breaks apart, just piece it back together into a round. No worries!
You can substitute chocolate chips for chopped chocolate in a pinch, but the big chunks of rich chocolate are part of the appeal of these cookies.

The cookie dough can be made ahead and stored tightly wrapped in parchment and plastic wrap for 4 days before baking.

The dough can also be up to a month. Defrost frozen dough in the refrigerator for about 4 hours before slicing.

Subscribe to receive free email updates: