Everyone loves Shortbread. The outstanding taste of butter, sugar and flour. And by that I mean lots of butter, sugar and flour. Please, just this once, don’t count the calories and just enjoy. This will be your next go-to tea-time/coffee-time/breakfast/dessert cookie. You’re welcome!
Inspired by Alison Roman’s “The Cookies”
World-famous, extremely popular and simply fantastic: “The Cookies”. Alison published her book “Dining In: Highly Cookable Recipes” and within what felt like a few hours, her cookies were all over. (English translation: Alison Roman: Dining in)
She uses salted butter for pizzazz, and also rolls the cookies in brown sugar for an extra crunchy finish. Just look up her cookies in Google, fall in love with the photos … and bake away.
I was inspired by her fantastic recipe and have added my own little twist. I like to add a small handful of roasted nuts (for that nuttiness, duh, and also for some more crunch), I also add two different brown sugars and I add even a little bit more salt. To be convinced, please try my recipe for yourself!
… Nuts?
Yes, nuts! They are crunchy – especially when roasted! I suggest adding in roasted pistachios, macadamias or hazelnuts. And roast them! Spread the nuts evenly on a baking tray, put in the oven at 160°C for 10-15 minutes, and let cool for five minutes. If you want to remove the skin of the hazelnuts, place your hazelnuts in a tea towel, and scrunch it up and shake around. Afterwards, the skins should be gone. Simple!
The perfect combination of ingredients
Shortbread isn’t a dessert. But it isn’t a sweet snack either. It is it’s own “food genre” (any other way you would describe it?).
Shortbread is really easy to make. It is tasty and probably more addicting than it should be. There are so many recipes out there for the normal Shortbread Biscuits; Bars that you chop up; fingers etc. So to make the normal (great) Shortrbread even BETTER, I recommend the slightly adapted Version of “The Cookies”: My Salted Butter Chocolate Shortbread Cookies! Without further a do, let’s get baking!
If you make these salted butter chocolate chunk shortbread cookies, please leave me a comment and rate the recipe! 🙂 And don’t forget to tag me on Instagram and Facebook.
Salted Butter Chocolate Shortbread Cookies
- Prep Time: 2 hours 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 20 Shortbread Cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American, English
Description
Butter-y shortbread with chocolate chunks, sea salt, nuts and a whole lot of love. FYI: This recipe can easily be doubled.
Ingredients
- 200 g salted butter
- 70 g butter
- 1/4 tsp fine sea salt
- 100 g white sugar
- 35 g fine brown sugar
- 25 g course brown sugar
- 1 tsp vanilla extract or sugar
- 330 g flour
- 40–60 g roasted and chopped pistachios or macadamia or hazelnuts
- 175 g 50-55% dark chocolate
- 1 small egg
- course brown sugar
- sea salt
Instructions
- In the bowl of a stand-mixer, cream together the butters and salt on medium for 2 minutes.
- Add in the sugars and the vanilla. Cream further on medium-high for another 3 minutes, until pale and fluffy.
- Whilst creaming the butter, chop up the chocolate and nuts.
- Slowly add the flour into the mixture. Add the chocolate and nuts in too, the dough will form a ball.
- Divide the dough in half or thirds. Roll each peace of dough into a log (placing the dough on non-stick parchment paper helps!) The log’s diameter should be a bit smaller than you want your cookies to be; as they do spread a little. 4-6 cm is great. I like smaller cookies so I can eat more without feeling guilty, so I make mine about 4 cm in diameter.
When formed into a log, wrap in plastic wrap and set in fridge to firm up for 2-3 hours. - When firmed up, take your logs out of the fridge. In a small bowl, beat the egg. Then, brush one log in the egg-wash and roll in a plate with course brown sugar. You can really massage the sugar into the log, no stopping here. Repeat with the other logs.
- Next, slice the logs into 1cm thick cookies (use a bread knife). It might feel hard to cut the cookies because chocolate pieces aren’t as easy to cut as the rest of the dough. Then evenly place the cookies onto a baking tray lined with parchment paper. Sprinkle each cookie with a little bit of sea salt.
- Bake the cookies at 160°C convection oven, for 13-16 minutes. Enjoy!
I think my blog is mobile-friendly, not?
Dear Joelle, We are most impressed at your wonderful shortbread recipe. We will certainly try it out. Seeing the outcome, they not only look attractive but incredibly mouth watering. Thank you for sharing this wonderful recipe on your blog
Thank you so much! 😊😊