Chocolate Chunk Shortbread Cookies

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Chef Extraordinaire
May 9, 2007
Southeastern Virginia
I love these cookies from Alison Roman. You can change up the flavor by using different types of chocolate bars in them. In mine, I used 2.5 oz each of Dark Chocolate with Sea Salt and Chocolate Toffee Crunch candy bars from Aldi.

Chocolate Chunk Shortbread Cookies

1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, cut into ½-inch pieces
½ cup granulated sugar
¼ cup (packed) light brown sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
1 large egg, beaten to blend
Demerara sugar (for rolling)
Flaky sea salt

For copyright reasons, I'm not pasting the method here. You can find it at Chocolate Chunk Shortbread Cookies.

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