Sometimes the internet goes crazy over something and it seems too good to be true and other times, its just plain true.
“The Cookie of 2018”, “Show stopping and homey", “Deserve a standing ovation” and "Cookies Instagram can’t quit”
Which Cookie is this you ask?
Salted Butter and Chocolate Chunk Shortbread, or Why Would I Make Another Chocolate Chip Cookie Ever Again. The recipe was developed by Alison Roman and is featured in her cookbook Dining In which you can purchase Here.
Besides the famous cookie recipe, this cookbook is full of recipes I have tried and loved such as: Roasted broccolini with lemon and crispy parmesan and persimmons and pears with blue cheese and spicy pecans (this is literally to die for) as well as eggs and kale fried in chicken fat, and I could go on and on but this blog post is about the cookies right ha! As soon as rhubarb becomes available this spring I will be making the rhubarb almond galette- cant wait!
Some notes on the cookie recipe:
Use cold butter and make sure to cream the butter and sugars until it is light and fluffy.
Yes you should take the time to chop the chocolate in chunks. Why? Chocolate chips are engineered to maintain their shape and not melt and they tend to be a bit waxy due to the other ingredients added. You can buy higher quality chocolate and chop it into different sized chunks which will lead to to a more dynamic yummier cookie with a better chocolate distribution since the chopped chocolate expands better in the dough.
The dough is crumbly, I found it best to lightly knead it to get it to come together. The last note I would add is don’t skip the egg wash and sprinkling of the raw sugar- it really is a part of what makes this cookie special.
I chose to sprinkle my cookies with Jacobson flake finishing salt which can be purchased here. This is a very special sea salt hand harvested from the waters of Netarts Bay in the Pacific Northwest (where Lewis and Clark built their salt works in 1805- how cool is that!). My nieces sprinkled the salt on like it was sprinkles but no worries, I just dusted some of it off when they weren’t looking.
My favorite part of baking is sharing the finished product with others. Nothing seems to brighten someone’s day like homemade baked goods. I often send my baked goods with my husband to share with the residents and nurses that work with him in the ICU and he will tell you they are the best moral booster for his team.
This weekend I was visiting my neices in sunny San Diego so we delivered some to Mr. Walker on the corner who is always out soaking up some "vitamin D" as he likes to say. My favorite way to package cookies to give them away is in cellophane bags (from Michael’s) and tied with some butcher’s twine.
INGREDIENTS
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1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, cut into ½-inch pieces
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½ cup granulated sugar
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¼ cup (packed) light brown sugar
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1 teaspoon vanilla extract
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2¼ cups all-purpose flour
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6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
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1 large egg, beaten to blend
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Demerara sugar (for rolling)
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Flaky sea salt
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Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.
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Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.
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Divide dough in half, then place each half on a large piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form logs that are 2–2¼" in diameter. Chill until firm, about 2 hours.
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Preheat oven to 350°. Line a rimmed baking sheet (two, if you’ve got 'em) with parchment paper. Brush outside of logs with egg wash. Roll logs in demerara sugar (this is for those really delicious crispy edges).
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Slice each log into ½"-thick rounds. Arrange on prepared baking sheet about 1" apart (they won’t spread much). Sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12–15 minutes. Let cool slightly before eating them all.
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Do Ahead: Cookie dough can be made 1 week ahead. Tightly wrap in plastic and chill, or freeze up to 1 month. Cookies can be baked 5 days ahead. Store in plastic wrap or an airtight container.
Recipe by Reprinted From Dining In. Copyright © 2017 By Alison Roman.
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Spreading Beauty Through Baking Series is brought to you by Lyndsay Weyers who works as a Pediatrician in North Carolina but has a passion for good food and delicious baked goods. She spends her free time with her husband (Dr. Weyers) traveling, exploring and eating exotic food and when at home enjoys organizing her ever expanding cookbook library and trying new things in the kitchen.
Love cookies… Lyndsay Weyers and the great pictures! Send me some of those cookies please!!
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