Salted Chocolate Chunk Shortbread Cookies Recipes

SALTED CHOCOLATE CHUNK SHORTBREAD COOKIES

Steps:

• In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter, sugar, and vanilla paste on medium speed until light and fluffy. About 3 to 5 minutes. Scrape down the sides of the bowl as needed.
• With the mixer on low speed, slowly add the flour and mix just until blended.
• Fold in the chopped chocolate just until combined.
• Divide the dough in half on two large pieces of parchment paper. The dough may look crumbly at first but should easily come together when pressed with your hands.
• Use your hands to shape each half of the dough into a log. Use the parchment to help you roll and round out the log.
• Sprinkle about ¼ cup of coarse sugar on each of the parchment papers and roll the logs in it.
• Roll the cookie dough logs up in the parchment paper and refrigerate for at least 2 hours.
• After the dough has chilled, unroll and slice each log into 12 even slices.
• Preheat oven to 350°F. Arrange the cookies on a parchment-lined baking sheet about 1 inch apart (these cookies don't really spread) and sprinkle with flaky sea salt.
• Bake for 12 to 15 minutes until the edges are golden brown and the chocolate in the center is shiny.

SALTED CHOCOLATE CHUNK SHORTBREAD COOKIES

Steps:

• Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it's super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). 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 mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
• 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, 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. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
• Heat the oven to 350 degrees. 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).
• Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together - the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won't spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.

SALTED BUTTER CHOCOLATE CHUNK SHORTBREAD

Steps:

• Beat the butter, granulated and brown sugars and vanilla with an electric mixer until light and fluffy, scraping down bowl as needed. Add flour and mix just until combined. Add chocolate chunks and mix just until incorporated. (Mixture will look crumbly.)
• 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. Chill until totally firm, about 2 hours. I hastened this along in the freezer (30 minutes, tops) but did feel that the cookies were better after resting longer. (But do know that it works!)
• 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.
• Lightly beat the egg and unwrap the chilled cookie logs to brush it over the sides. Sprinkle the coarse sugar on the open wrapping and roll the logs into it, coating them.
• Using a sharp serrated knife, cut logs into 1/2-inch-thick rounds. You're going to hit some chocolate chunks, so saw gently, squeezing the cookie to keep it from breaking if needed. Arrange cookie slices on prepared baking sheets 1 inch apart (they don't spread much) and sprinkle each with a few flakes of sea salt. Bake until the edges are just beginning to get golden brown, 12 to 15 minutes. Let cool slightly before transferring the cookies you don't eat immediately to a wire rack to cool.

SALTED CHOCOLATE CHUNK SHORTBREAD COOKIES

Steps:

• Measure all ingredients correctly. Remember to fluff up your flour, spoon it into the measuring cup, and level with a flat edge. Use a kitchen scale, if you have one.
• Cut the butter into small pieces and leave them on the counter to soften.
• With a knife, chop the chocolate into small chunks and shards.
• Combine the butter, granulated sugar, light brown sugar, and vanilla extract in the bowl of your stand mixer fitted with the paddle attachment. Alternatively, you can use a hand mixer or a food processor.
• Cream them together over medium-high speed until light (pale yellow) and fluffy, for about 3 minutes. Scrape down the sides of the bowl with a spatula, as needed.
• With the mixer on low, add the flour slowly.
• Then add the chocolate chunks right after. Mix until just combined.
• Transfer the dough onto a clean work surface and divide it in half.
• Place each piece on a large piece of plastic wrap, fold the plastic over to cover the dough completely, and form into a log shape.
• Roll it on the counter to smoothen it out. Each log should be about 6 inches with a diameter of 2 inches.
• Refrigerate the dough for about 2 hours, or until firm.
• You can also freeze for about 30 minutes.
• Preheat the oven to 350° Fahrenheit (177° Celsius).
• Prepare a baking sheet (two, if you're baking both logs at the same) lined with parchment paper.
• Lightly beat the egg. Brush the outside of the log with the beaten egg. Roll it in turbinado sugar for crispy edges.
• Using a knife, carefully slice into ½-inch thick rounds. If they break apart, just press them back together.
• Arrange the cookies on the baking sheet about 1 inch apart and sprinkle with flaky salt.
• Bake for 12 to 14 minutes, until the edges are just starting to brown. Let them cool on the tray for a few minutes.
• Keep baked cookies in an airtight container for up to 3 days.
• Freeze them to extend their shelf life.
• The dough can be made ahead and stored, tightly wrapped in plastic, 1 week in the refrigerator, or up to 3 months in the freezer.
• Thaw in the fridge overnight or out on the counter until they can be sliced.
• Roll it in sugar right before baking.

SALTED CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and, with the mixer on low speed, slowly add to the butter mixture, mixing only until combined. Fold in the walnuts and chocolate chunks.
• Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven, sprinkle with flaked sea salt, and allow to cool slightly on the pan, then transfer to a wire rack to cool completely.