I think I just found the perfect chocolate chip cookie recipe. Me, and the rest of the Internet.
Cookbook author Alison Roman’s chocolate chip shortbread cookie recipe went viral over the holidays, and I’m usually not one to rush and try trendy new things but these cookies were just calling to me. As I mentioned in a previous post, cookies are my favorite food to bake. So I couldn’t say no to these cookies, no matter how trendy.
Thankfully, these cookies totally deliver. They are good, soooo good. They walk the walk, and talk the talk in a few ways:
Texture: I’m not a fan of most shortbread cookies, especially the ones that are so hard you could scratch glass, but these cookies are not like that at all. They are tender and chewy, but with a firm enough texture so you get a nice satisfying sound when breaking them in half. Am I the only one who cares about that kind of thing – yes? K.
Ratio: My biggest issue with most chocolate chip cookie recipes is that they are either way too many chocolate chips, or too little. It’s rare to find a recipe where the balance is just right, and I found it. I think using chocolate chunks instead of chips has to do with it. The chunks don’t glob together but are nicely spaced out for scientific reasons that I probably should have studied in college.
Simplicity: I’m known for loving involved, complicated recipes but it’s nice to find an easy chocolate chip cookie recipe that is made with just a few simple ingredients that work together wonderfully. These cookies didn’t require a special trip to a hip, novelty grocery store. No browned butter is needed here, or unnecessary walnuts or candy pieces. It’s just a darn good cookie, and I think that’s what our country needs right now.
Chocolate Chip Shortbread Cookie Tips:
- To get the best ratio of cookie to chocolate chips, sift the chopped chocolate chunks before adding them to the batter to get rid of any small crumbs or shavings. This helps to prevent the chocolate chips from clumping together.
- If you don’t have salted butter, just add 3/4 tsp salt to the flour.
- If you don’t have demerara sugar, any white sugar will work just fine.
- 2 1/4 sticks cold salted butter, cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 6 ounces semi- or bittersweet dark chocolate, chopped into chunks
- 1 large egg, beaten
- Demerara sugar, for rolling
- Flaky sea salt for sprinkling
- Line a rimmed baking sheet (or two) with parchment paper or a Silpat sheet.
- Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat the butter, both sugars, and vanilla on medium-high until light and fluffy, 3 to 5 minutes. 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 beat just to blend.
- 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 (just like you’re playing with clay), 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. Each half should form two logs 2 to 2 1/4 inches in diameter. Chill in fridge until totally firm, about 2 hours or overnight.
- Preheat oven to 350°F.
- Brush the outside of the logs with the beaten egg and roll them in the sugar.
- Slice each log into 1/2-inch-thick rounds, place them on the prepared baking sheet(s) about 1 inch apart (they won’t spread much), and sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly. They'll be very soft straight out of the oven but will firm up as they cools.