Salted Chocolate Chunk Short Bread Cookies

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

dark chocolate chunks

🥗Healthier: dark chocolate chips

💰Cheaper: semi-sweet chocolate chips

Dark chocolate chips can be a healthier choice, while semi-sweet is often cheaper.

Cut 255 grams of unsalted butter into half-inch pieces.

Rough chop 6 ounces of dark chocolate into chunky pieces.

Prepare all ingredients in individual containers (mise en place).

In a stand mixer fitted with a paddle attachment, add butter, 1/4 cup light brown sugar, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract.

Beat on high speed until very light and fluffy, about 3 to 5 minutes.

Reduce mixer speed to low and add 2 1/4 cups all-purpose flour and the chopped chocolate.

Divide the dough in half and place each half on a large piece of plastic wrap.

Shape each half into a log about 2 inches in diameter using the plastic wrap to help.

Brush the logs with 1 beaten egg for egg wash.

Spread Demerara sugar on a work surface and roll the cookie dough logs in it to coat the surface.

Slice the logs into half-inch thick rounds, being careful not to crumble the dough.

Arrange the cookie slices on a baking sheet lined with parchment paper, spacing them about an inch apart.

Sprinkle each cookie with a small amount of Malden flaky sea salt.

Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens