Go Back
+ servings
Woman's hand holding The Cookie (chocolate chip shortbread).
Print Recipe
5 from 1 vote

Salted Chocolate Chunk Shortbread Cookies

Salted Chocolate Chunk Shortbread Cookies took the internet by storm with their deliciously salty sweetness and crisp texture laced with chocolate and sprinkled with flaky sea salt!
Prep Time20 mins
Cook Time15 mins
Chill Time2 hrs
Total Time2 hrs 35 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 197kcal

Ingredients

Instructions

  • In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter, sugar, and vanilla paste on medium speed until light and fluffy. About 3 to 5 minutes. Scrape down the sides of the bowl as needed.
  • With the mixer on low speed, slowly add the flour and mix just until blended.
  • Fold in the chopped chocolate just until combined.
  • Divide the dough in half on two large pieces of parchment paper. The dough will be crumbly.
  • Use your hands to shape each half of the dough into a log. Use the parchment to help you roll and round out the log.
  • Sprinkle about ¼ cup of coarse sugar on each of the parchment papers and roll the logs in it.
  • Roll the cookie dough logs up in the parchment paper and refrigerate for at least 2 hours.
  • After the dough has chilled, unroll and slice each log into 12 even slices.
  • Preheat oven to 350°F. Arrange the cookies on a parchment-lined baking sheet about 1 inch apart (these cookies don't really spread) and sprinkle with flaky sea salt.
  • Bake for 12 to 15 minutes until the edges are golden brown and the chocolate in the center is shiny.

Notes

  1. If you prefer to use unsalted butter, add 3/4 teaspoon of kosher salt to the flour. Although, I highly recommend using salted, it gives these cookies a much better flavor.
  2. An equal amount of vanilla extract may be used if you don't have vanilla paste on hand. Although I highly recommend investing in some!
  3. I like to use coarse white sugar, but you can also use Demerara sugar (Sugar In The Raw).
  4. Adapted from Alison Roman, Dining In.
Make Ahead:
  • Baked cookies are good for about 5 days (they WILL NOT last that long though ;).
  • The cookie dough can be prepared up to 1 week in advance when storeed in plastic wrap or an airtight container. I just put my parchment wrapped logs in a large ziploc bag.
  • To freeze, wrap the dough in plastic wrap or place parchment wrapped logs in a freezer bag for up to 1 month.

Nutrition

Calories: 197kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 369mg | Potassium: 63mg | Fiber: 1g | Sugar: 14g | Vitamin A: 266IU | Calcium: 14mg | Iron: 1mg