Recipe: salted butter chocolate chunk shortbread cookies

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You might have heard about these cookies already, as they almost broke the internet? If so, see this as a friendly reminder to bake them again. And if not, you’re in for a treat!

Quite literally of course, because these salty buttery cookies with chocolate chunks and a lovely edge of crunchy demerera sugar are INSANELY good. I’m obsessed and can’t wait to bake them again although I sort of know that it’s a bad idea because I will eat them all.

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I think Aliso Roman has invented the PERFECT cookie, which is no small feat. So if you haven’t already, start baking! They’re really easy to make and the reward is HUGE!

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Salted butter shortbread chocolate chunk cookies, makes 24

Adapted from Alison Roman’s recipe via Smitten Kitchen.

255 g salted butter, cold, cut into small pieces

100 g caster sugar

50 g light brown sugar

1 tsp vanilla

295 g plain flour

170 g dark chocolate, chopped (you want chunks, not thin shards of chocolate)

1 large egg

demerara sugar, for rolling

sea salt flaked for sprinkling

Beat the butter, caster sugar, brown sugar and vanilla with an electric mixer until light and fluffy, scraping down bowl as needed. Add flour, and mix just until combined. Add chocolate chunks, mix just until incorporated. Mixture will look crumbly.

Divide between two sheets of parchment paper or cling and use your hands to form the dough halves into log shapes about 5 cm in diameter. Chill until firm, about 2 hours.

When you’re ready to bake the cookies, heat your oven to 180°C. Line a baking tray with parchment paper. Lightly beat the egg and open up your chilled cookie logs to brush it over the sides. Sprinkle the demerara sugar on the open paper or plastic wrap and roll the logs into it, coating them.

Using a sharp serrated knife, cut logs into 1 cm thick rounds. You’re going to hit some chocolate chunks, so saw gently, squeezing the cookie to keep it from breaking if needed. Arrange cookie slices on prepared sheets a few cms apart and sprinkle each with a few flakes of salt. Bake for 12 to 15 minutes, or until the edges are just beginning to get golden brown. Let cool slightly before transferring to the cookies to a wire racks to cool down.