The super-popular salted chocolate shortbread cookies that are taking the internet by storm. I had to try them for myself. So do you!
I aspire to be organized. To be ever-ready for guests. To be able to effortlessly throw together a meal when company arrives. Ha! That’s so far from me, you can’t even imagine. Menu planning starts well in advance. And then I’m usually scrambling until the last minute. I guess I’m too old to change now. And so Memorial Day weekend unfolded with friends coming for a cookout. I was in decent shape until furniture arrived and I dropped everything to get that organized. And I forgot to bake the cookies.
The dough for these salted chocolate shortbread cookies was happily chilling in my fridge where I’d placed it earlier that morning. But I forgot to bake it. And then they were there! And we were drinking and talking and playing corn hole and no cookies were being baked. Then dinner came and went and I finally turned on the oven. And we had cookies fresh from the oven. And they were soooo perfect with their gooey chocolate chunks and a side of melty ice cream.
So forget the old aspirations. I now aspire to serve fresh hot cookies. Sometimes forgetting that cookie dough in the fridge is a bonus. Because who doesn’t love a fresh-baked cookie?
(And apparently these are the first cookies to appear on this blog. How the heck did that happen? At least it’s not my first chocolate dessert. Can’t live without some flourless chocolate cake, molten chocolate cakes and plenty of others…
- 2¼ sticks salted butter, at room temperature
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- 1 ½ teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 6 ounces bittersweet dark chocolate, coarsely chopped
- 1 large egg, beaten
- Sugar in the Raw, for rolling
- Flaky sea salt, preferably Maldon, for sprinkling
- Line 2 baking sheets with parchment. Set aside.
- In the bowl of a stand mixer, beat together butter, both sugar and vanilla until light and fluffy.
- Slowly add the flour, then blend in the chocolate chunks.
- Divide dough into two pieces and roll each into a log (use plastic wrap so it doesn't stick to your hands.) Each log should be about 2 inches in diameter. Wrap in plastic and refrigerate at least 2 hours.
- Preheat oven to 350F.
- Brush each of the logs with the egg and then roll in the sugar to coat, pressing some of it onto the dough with your hands.
- Use a serrated knife to slice the dough into ½-inch thick slices and place on the prepared baking sheet. Sprinkle with a little sea salt.
- Bake until firm and edges are just starting to brown, about 12 to 15 minutes.
These sound outrageous!!! I could use a couple right now. Did Eclaire and Nutmeg like them. I will try to make them soon.
Yes the girls loved them! Especially warm with ice cream 🙂