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"oh, are you making those cookies?" I was asked as I started forming the cookie dough into a log.
Yes, those cookies.
Those buttery cookies with melty chocolate chunks studded throughout and deliciously crunchy, sugared edges created by the genius, Alison Roman.
I was making those cookies.
I love chocolate chip cookies. I also love shortbread cookies. And when you combine the two, you get Alison Roman's addicting salted butter chocolate chunk shortbread cookies.
On social media in 2018, many became obsessed with these cookies, baking them from Alison Roman's cookbook, Dining In. Unfortunately, I was a bit late to the party, but I have made them many times ever since I found out about them. They have crisp edges from the turbinado sugar and a very buttery center with pockets of chocolate. Everyone who I have shared them with has absolutely loved them.
The cookies are quite simple to make. You just make the dough, form it into a log, roll it in turbinado or demerara sugar, slice, and bake! It's a cookie that you can keep in the fridge or freezer in a log, unbaked, and bake whenever a craving strikes.
Roman uses salted butter because it adds a deeper flavor, but if you only have unsalted, you can just use that and add 3/4 teaspoon kosher salt. Sea salt flakes are also sprinkled on the top of the cookies right before baking but I forgot (oops) and it was still very delicious.
One very important step to ensure that the dough is not very crumbly is to cream the butter and sugar for around 4 minutes on medium speed until very light and fluffy. The dough may still be a little crumbly, but that's okay! When rolling it into a log, I like to squeeze the dough together as I roll so the dough stays intact.
The baked cookies should keep for a couple days in an airtight container, but in my house, they never stay for long.
salted butter chocolate chunk cookies
makes 24 delicious cookies
ingredients:
1 cup plus 2 tablespoons cold salted butter* (254 grams), cut into tablespoons
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 1/4 cups (295 grams) all-purpose flour
6 ounces bittersweet dark chocolate, chopped into chunks
1 large egg, lightly beaten (for egg wash)
demerara or turbinado sugar, for rolling
flaky sea salt (to sprinkle on top, optional)
instructions:
in a stand mixer fitted with the paddle attachment, beat the butter with the granulated sugar, light brown sugar, and vanilla on medium-high speed or until very light and fluffy, about 4 minutes. Scrape down the bowl.
add the flour all at once and mix on low speed until it is just combined. Then add the chocolate chunks, mixing on low speed until incorporated.
place half of the dough onto a large piece of plastic wrap, and roll the dough with your hands into a log shape that is 2 - 2 1/4 inches in diameter (the original recipe has you cover the dough with plastic wrap first and then roll to avoid getting your hands dirty but I found it easier to roll with your hands and then cover in plastic wrap). Wrap the log in plastic wrap, and repeat with the other half of the dough. Chill the logs in the fridge for 2 hours, until very firm.
once the logs have chilled for 2 hours, preheat the oven to 350°F. Line two rimmed baking sheets with silicone baking mats or parchment paper.
brush the sides of the the cookie logs with the egg and then roll them in a long pile of turbinado or demerara sugar (if there are some parts that aren't being coated in sugar, sprinkle some of the sugar on top and press it to adhere). With a serrated knife (I used a bread knife), slice the logs into 1/2 inch thick pieces (if the cookie crumbles a bit, just push it back together). Arrange the cookies on the prepared baking sheets about an inch apart. Sprinkle them with flaky sea salt (if using).
bake for 12-15 minutes (I baked them for 17), until the edges are starting to brown. Let cool on the baking sheet for about 10 minutes if you can restrain yourself, and enjoy!
notes
*if using unsalted butter, add 3/4 teaspoon kosher salt
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