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Salted Chocolate Chunk Shortbread Cookies

Buttery shortbread cookies with chocolate chunks and sea salt flakes.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Servings: 24
Calories: 172 kcal
Course: Dessert
Cuisine: European

Ingredients

  • 1 cup salted butter
  • 1/2 cup sugar
  • 3 Tablespoons brown sugar (packed)
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 6 ounces semi-sweet chocolate chunks (1 cup)
For Rolling:
  • 1 large egg (to brush on dough)
  • 1/2 to 3/4 cup Demerara, Turbinado, or Sparkling Sugar
  • sea salt flakes

Instructions

    Cup of Yum
  1. Line baking sheets with parchment paper. I suggest using light colored baking sheets.
  2. In a medium mixing bowl, using a stand mixer or hand mixer, cream together butter, sugar, sugar, and vanilla extract for 3-4 minutes, or until light and fluffy. Scrape down the sides of the bowl, halfway through to ensure even mixing.
  3. Add the flour and mix just until combined. Fold in the chocolate chunks. Mix just until everything is combined. You may want to press everything together with your hands.
  4. Divide the dough into two equal portions. Place each portion on a large sheet of plastic wrap. Fold the plastic wrap over the dough so you can shape it without it sticking to your hands. Roll the log back and forth to create an even cylinder. Use your hands to form each piece into a log about 2 to 2¼ inches in diameter. Repeat with the second portion. Wrap the logs tightly in plastic wrap. Refrigerate both logs until they are very firm, about 2 hours.
  5. Preheat your oven to 350 degrees. Remove the shortbread dough logs from the refrigerator and let them come to room temperature for about 10-15 minutes.
  6. In a small bowl, beat the egg and brush it over the chilled logs. Pour some demerara, turbinado sugar, or sparkling sugar on a plate or into a shallow dish, then roll each dough log in the sugar until the outside is evenly coated.
  7. Using a sharp knife, slice each log into 1/2-inch thick rounds. Arrange the rounds on the prepared baking sheets, leaving about 1 inch of space between them. Since they are shortbread cookies, they will not spread too much. 
  8. Bake for 11 to 14 minutes, or until the edges are just beginning to turn golden. Remove from the oven and sprinkle with sea salt flakes. Let the cookies cool slightly before serving.

Notes

  • Recipe adapted from Alison Roman's New York Times recipe. I changed the butter amount (from 1 cup + 2 Tablespoons to 1 cup which changed the ratios of the recipe), increased sugar, lessened the flour, and increased the chocolate.
  • Can I use chocolate chips instead of chunks? Yes, but chocolate chunks melt more evenly and create pockets of chocolate so they are preferred.
  • Why do my cookies crumble when slicing? The dough may be too cold. Let it sit at room temperature for a few minutes before slicing.
  • Can I freeze the dough? Absolutely! Wrap the logs tightly and freeze for up to 3 months. Slice and bake directly from frozen, adding 1-2 minutes to the baking time.
  • How should I store baked cookies? Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 2 months.

Nutrition Information

Calories 172kcal (9%) Carbohydrates 17g (6%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 7g (35%) Polyunsaturated Fat 0.5g Monounsaturated Fat 3g Trans Fat 0.3g Cholesterol 29mg (10%) Sodium 65mg (3%) Potassium 59mg (2%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 251IU (5%) Calcium 11mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 172

% Daily Value*

Calories 172kcal 9%
Carbohydrates 17g 6%
Protein 2g 4%
Fat 11g 17%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 3g 15%
Trans Fat 0.3g 15%
Cholesterol 29mg 10%
Sodium 65mg 3%
Potassium 59mg 1%
Fiber 1g 4%
Sugar 8g 16%
Vitamin A 251IU 5%
Calcium 11mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.