Alison Roman Chocolate Chunk Shortbread Ep 4 Cookie Chronicles In Partnership w/ Guittard Chocolate

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.

Add cold unsalted butter to the mixer along with granulated sugar and light brown sugar.

Beat the mixture for about 2 to 3 minutes until light and fluffy.

Add 1 teaspoon of vanilla extract and mix until combined.

Dump in the all-purpose flour and mix until just combined, being careful not to overmix.

Chop chocolate chips into slightly irregular pieces and add them to the dough, mixing briefly to combine.

Turn the dough out onto a work surface and divide it in half, rolling each half into a log.

Wrap each log in cling film and refrigerate for 2 to 4 hours until firm.

Once firm, brush the outside of the dough logs with beaten egg and roll in Demerara sugar.

Slice the logs into cookies about 1 centimeter thick using a sharp knife.

Sprinkle flaked sea salt on top of each cookie before baking.

Preheat the oven to 350°F (175°C).

Bake cookies for 13 to 15 minutes until the edges are lightly browned.

Let cookies cool on the baking tray for about 5 minutes before transferring to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens