Are you ready to embark on a delightful journey of taste and texture? These Salted Chocolate Chunk Shortbread Cookies are a symphony of flavors that combine the sweetness of chocolate with the delicate touch of salt.
Table of Contents
Crafting the Ingredients of Delight
Yield: 24 cookies
- 1 cup plus 2 tablespoons (255 grams) of salted butter, cold and cut into ½-inch pieces (room temperature for handheld mixer use)
- ½ cup (100 grams) of granulated sugar
- ¼ cup (55 grams) of light brown sugar
- 1 teaspoon of vanilla extract
- 2½ cups (325 grams) of all-purpose flour
- 6 ounces (170 grams) of semi-sweet or bittersweet dark chocolate, chopped into irresistible chunks
- 1 large beaten egg, adding richness to the mix
- Demerara sugar, for that delightful crunch
- Flaky sea salt, sprinkling a touch of elegance
A Step-by-Step Culinary Journey
Step 1: The Prelude of Preparation
- Line two baking sheets with parchment paper, setting the stage for baking brilliance.
- With either a stand mixer or an electric hand mixer, beat the salted butter, both sugars, and vanilla until they’re extravagantly light and fluffy. This takes about 3 to 5 minutes for a stand mixer and 6 to 8 minutes for a hand mixer.
- Scrape down the sides of the bowl with a spatula and gradually add the flour while the mixer is on low. Follow this with the addition of chocolate chunks and blend just enough to marry the flavors. If needed, knead the dough by hand to ensure full integration. The dough should be velvety smooth, reminiscent of Play-Doh, with no traces of flour pockets.
Step 2: Shaping the Magic
- Divide the dough in half and place each portion on a large piece of plastic wrap. Fold the plastic over the dough to shield your hands from stickiness.
- Using your hands, shape the dough into log forms. A gentle roll on the counter helps smooth out imperfections. Plastic wrap works wonders for this, making the shaping process easier. Each half should result in a 6-inch log, around 2 to 2¼ inches in diameter. Chill until firm, approximately 2 hours.
Step 3: Adding the Finishing Touches
- Preheat your oven to 350 degrees. Brush the logs with beaten egg and roll them in demerara sugar to create delectable, crisp edges.
Step 4: Baking and Reveling
- With a serrated knife, carefully slice each log into ½-inch-thick rounds. If you encounter chocolate chunks, a gentle sawing motion will help you cut through. If a cookie breaks, don’t fret—press it back together. The dough is forgiving.
- Arrange the rounds on prepared baking sheets, leaving about an inch of space between them. They won’t spread much during baking.
- Sprinkle a touch of flaky salt on top for that final burst of flavor.
- Bake until the edges begin to hint at golden brown, which usually takes 12 to 15 minutes. Let them cool slightly before indulging in their divine taste.
Culinary Gems and Storage Tips
- Prepare the cookie dough ahead and store it wrapped tightly in plastic for up to a week in the refrigerator or a month in the freezer.
- Baked cookies can be stored in plastic wrap or an airtight container for up to 5 days.
Embrace the art of baking as you create these Salted Chocolate Chunk Shortbread Cookies. The contrast of sweet and salty, the buttery goodness, and the delightful crunch will make these cookies an instant favorite.
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