Chocolate Chip Shortbread Cookies
The Honey Blonde
When someone says "this is the best cookie I have ever had" I waste about 0.001 seconds tracking down the recipe and trying to recreate it at home. That is exactly the story behind these chocolate chunk shortbread cookies.
- 1 cup ( 2 sticks) salted butter ( at room temperature)
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 tbsp molasses
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 1 cup bitter- or semi-sweet chocolate (chopped into chunks)
- 1 large egg (beaten)
- ¼ cup coarse sugar, such as turbinado
- 1 tbsp coarse sea salt
- In a large bowl, cream together butter, sugars, molasses, and vanilla until light and fluffy. About 1 minute.
Mix in the flour, 1 cup at a time, until just barely incorporated. The dough should be soft, but shouldn't be overly sticky. Fold in the chocolate chunks so they are evenly dispersed.
Spread dough out onto a long sheet of plastic wrap. Form into a log, then wrap the plastic wrap around the log and roll it until all sides are smooth.
Secure the ends and place in the refrigerator for 2 hours or in the freezer for 1 hour, or until stiff enough to cut into slices.
Once the dough has chilled, preheat oven to 350 degrees. Remove the dough from the plastic wrap and brush the egg across the entire surface of the dough log.
Immediately roll in the coarse sugar until completely covered. Using a large sharp knife, cut log into 1/2 inch discs. Place on a baking sheet about 1/2 inch to 1 inch apart.
Sprinkle the tops with flaky sea salt. Bake for about 15 minutes, until the edges start to brown. Let cool on the tray for 5 minutes before moving to a wire rack.
View the recipe instructions at The Honey Blonde