Salted Chocolate Chunk Shortbread Cookies Recipe (2024)

"If you have Alison's book, you might notice a 1/4 cup discrepancy in the volume measurement of flour. That's because NYT Cooking uses a different standard metric cup measurement."What does this even mean?

You’ve inadvertantly replied to a chocolate chip shortbread cookie recipe. The addition of chicken might be a bit off. ;-)

Was using a handheld mixture and just couldn’t get the dough to come together at all. Adding chicken probably would have improved the situation.

Well. I didn’t want to do all that. So: Preheated oven. 1) Made recipe as written w weighed ingred. Stirred in the chocolate. 2) Prepared an 8” cake pan w butter, parchment paper on bottom, buttered the paper & slightly floured it. 3) Spread unchilled dough in prepared pan, then sprinkled w flakey salt and turbinado sugar. 4) Baked 15-20 min; removed from oven when very lightly browned. 5) Cooled in pan 15 min, turned out onto plate. Cooled another 5-10 min, cut into wedges. Mmmmmm!

Why would it be tragically annoying to buy salted butter? That’s the only butter I buy, but even if it wasn’t, the same source that has us scrounging for the most obscure spices & ingredients, suggesting we mortar & pestle our spices from scratch, now apologizes for requiring salted butter? Okay, whatever, thanks!

Used Lindt dark chocolate with orange. Very delicious.

Fantastic. I added the zest of one mandarin orange and doubled the vanilla, and they were perfect. If I don't win this office baking day I will face god and walk backwards into hell.

Put all ingredients in the bowl and mix until dough sticks together. Remove and knead in mini chips (much better than diced chocolate). Do not put into logs. Refrigerate and when ready to bake, roll into balls, roll the balls in demerera sugar, and flatten with a small glass or some such. Think twice about adding the salt. Even the scantiest BAEing of Maldon seemed to be too much. Brushing egg yolk on the logs made it harder for the sugar to stick. The cookies taste good for several days.

I've made these 6-7x now, and I've learned:+ Let the dough sit for 12+ hours (overnight) - it’s much better if you do.+ Use half bittersweet, half semisweet chocolate.+ Don’t use a serrated knife, use a normal extra sharp knife, and let the dough sit at room temp for ~10 min before slicing.+ If using a hand mixer, let the butter get to room temp. Makes it easier!As others have shared, they definitely take more like 20 minutes (I'm in Denver @ altitude, as well). Always a crowd pleaser.

Demerara sugar is a partially-refined raw sugar that is made from the first pressing of sugar cane.Once the extracted cane juices evaporate, you're left with large grain sugar that has a golden brown color and a subtle molasses flavor. The small amount of molasses that remains in demerara sugar allows it to retain a little more mineral and nutritional content compared to granulated sugar.

No disrespect for the creator of this amazing cookie but I find it "tragically annoying" to have to shave off an additional 2 TBSP of butter. I used 2 sticks of Kerry gold butter and reduced the amount of flour to 300 grams. I also used white sugar (2/3 cup) as brown sugar tends to add moisture to cookies. They cooked in precisely 15 mins. Finally, I didn't roll in egg wash but simply added a sprinkle of turbinado sugar to each 1/2" slice before baking... it was divine !

I had the same issue as Ali; the cookies spread, spread, spread; please, ideas on what I could have done wrong? I kept the dough in fridge overnight. Would that have made a difference? Thanks for any suggestions. And, yes, I'm a seasoned cookie baker.

I made a gluten-free version tonight using Bob's Red Mill cup-for-cup. Not a lot of patience in our house to wait for cookies so I put one log in the freezer & went out to walk the dog. About 20 minutes later the log is perfectly chilled, firm but slice-able. 15 minute bake-time worked perfect! Love the sugary edge and salty top. Still warm, chocolate melts in your mouth with a creamy velvety crumb. Yum.

Love these. it is imperative to knead the dough with your hands before trying to roll it into logs. Otherwise it is much too crumbly. Did not have demerara sugar but I did use Bourbon Barrel Smoked Sugar, being from Kentucky where we like to eat our bourbon. Worked VERY well.

I chopped two 3.5-ounce Valrhona 71% chocolate bars, then put the "choppings" in a wire colander (a fine mesh strainer might be too fine) to remove the very fine, powdery shards (saved these for another use). This yielded chocolate chunks of a size that worked well in these cookies. When mixing the chunks into the dough, I also added about a quarter cup of finely chopped, toasted pecans.

Half recipe with less sugar 40g white

Great recipe! If you follow it well then it’ll come out like the picture! slightly firmer than a regular chocolate chip because these are shortbread. I loved the crunchy texture on the outside and a softer shortbread middle. Saved one roll and made it a few days later.

Very nice, delicate. We overcooked the first batch, making them dark brown and very crispy. Then the second batch, we undercooked, but preferred it because it tasted chewy on the inside and crunchy on the outside. Very good! We’ll make it again.

Mix cardamom in with Demerara sugar to roll the cookies in.

Made for a cookie giveaway, so I didn’t try but a taste, but I recall them being good, if not amazing.

We in my circle refer to these simply as "those cookies" - everyone just loves them! I generally make them precisely according to the recipe, weighing the ingredients, except that I make the logs a little longer and narrower so I get 32 cookies. They cook this way in 10-12 minutes. I can also confirm that they are delicious with just two sticks of butter (if adding those extra 2 tablespoons just seems annoying).

As someone with Scottish family and a very authentic shortbread recipe (only 3 ingredients) from my great grandmother, I gotta say, this is amazing. The shortbread is crisp and buttery, and the salt and chocolate add incredible depth. Love it!

I used Trader Joe’s salted butter (not the premium, cultured variety) and mini chocolate chips. I weighed the flour as listed in NYT recipe, used a stand mixer to combine ingredients and kneaded a bit by hand. Rolled logs to ~ 1.25” diameter and made sure they were tightly compressed. Chilled overnight. Brushed with egg and rolled in turbinado sugar. They cut easily with a santoku knife. Yield was ~ 40 cookies. Baked for 14 min. Delicious flavor and texture. Might reduce sugar a touch next time

Absurdly delicious. Had to cook for 18 minutes on the middle rack in my oven.

The dough for these delicious cookies did not freeze well for me. Too dry, even though I wrapped the dough in plastic wrap, then foil, then a bread bag and froze for only about two weeks. I fought with them to get them onto the cookie sheets in some semblance of cookie shape. Most of them anyhow. Next time, I’ll freeze them after baking.

After measuring according to the recipe, I added more chocolate chunks. Also, I cut them thicker than the previous times I have baked them. Family LOVES them.

Delicious! A crunchier chocolate chip cookie for sure. Still not as good as a gooey almost doughy one, but very good.

You absolutely must use a high quality salted butter as opposed to generic store brand.Made this recipe twice with generic butter and watched in misery as the cookies spread to fill the entire baking sheet. Used Kerrygold butter on my third attempt (I refused to be defeated by a 5 star recipe) and the cookies came out perfect.

Delicious recipe, my favorite chocolate-chip cookie. Had no time to chill the dough, so put it in the freezer for a few minutes; worked well enough. Will make again soon.

If you have trouble with crumbling, add an egg yolk to the dough. They slice beautifully and retain the shortbread texture.