Alison Roman's Salted Butter Chocolate Chip Shortbread Cookie Recipe
The famous slice-and-bake shortbread cookie with chocolate chunks and a demerara sugar crust. Slightly adapted from Alison Roman's Dining In with metric measurements and one secret addition.
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Ingredients
- 260 grams / 9 oz cold salted butter cut into small cubes
- 100 grams / ½ cup white caster sugar
- 50 grams / ¼ cup packed light brown sugar
- 1 tsp vanilla extract
- 280 grams / 2¼ cups cake flour or all-purpose flour
- 1 to 2 Tbsp toasted milk powder optional but recommended
- 175 grams / 6 oz dark chocolate 60 to 70%, roughly chopped
- 1 large free-range egg beaten
- 80 grams / ⅓ cup demerara sugar for rolling
Instructions
- Using a stand mixer fitted with the paddle attachment, beat the butter, caster sugar, brown sugar, and vanilla on medium speed until light and fluffy, about 3 to 5 minutes.
- Scrape down the bowl. With the mixer running on low, slowly add the flour and toasted milk powder until just combined. Add the chopped chocolate and mix briefly until evenly distributed. The dough will be stiff.
- Divide the dough in half. Roll each half into a log roughly 5.5 to 6 cm / 2¼ inches in diameter.
- While the dough is still soft and pliable, brush each log with beaten egg and roll firmly in the demerara sugar to form an even crust.
- Wrap each log tightly in cling film and refrigerate for at least 2 hours until firm, or freeze at this stage for later use.
- When ready to bake, preheat your oven to 180°C / 350°F and line a large baking sheet with baking paper.
- Using a sharp knife, slice the logs into rounds about 1.2 cm / ½ inch thick. Place on the prepared tray with space between each cookie.
- Bake for 12 to 15 minutes until the edges are just beginning to turn golden brown. The centres will look slightly underdone, which is correct. They firm up as they cool.
- Allow to cool on the tray for 5 minutes before transferring to a wire rack.
Notes
Slightly adapted from Alison Roman's Dining In, as published on Bon Appétit. Metric measurements and method have been adjusted for clarity, and toasted milk powder added as an optional enhancement.
Roll the logs in demerara sugar before chilling rather than after. Cold dough makes it harder for the sugar to stick evenly.
If the dough crumbles slightly when slicing, press the rounds back together gently before baking. This is normal with a stiff shortbread dough.
Storage: Airtight container at room temperature for up to 1 week. Do not refrigerate.
Freezing: Freeze unbaked dough logs for up to 3 months. Slice from frozen and add 2 to 3 minutes to the bake time. Freeze baked cookies layered between baking paper in an airtight container for up to 3 months.
Servings: 24