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Makes
24 cookies
Author Notes
These are adapted from Alison Roman’s Instagram-viral Salted Butter Chocolate Chunk Shortbread from Dining In, nipped and tucked. I extinct unsalted butter as a replace of salted, since it’s what I repeatedly have around. I diminished the butter and sugar creaming time, to yield a extra classic, crumbly shortbread texture. For the same motive, I swapped out among the flour for cornstarch, and increased the bake time. And, most critically, I turned the chocolate chunks into chocolate shards by slicing them worthy extra finely. This no longer finest makes cutting the logs noticeably more uncomplicated, however turns the shortbread delightfully marbly and streaky. —Emma Laperruque
Test Kitchen Notes
Featured in: The Cookies Instagram Can’t Stop —The Editors
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Test Kitchen-Popular
Components
6 oz.
darkish or bittersweet chocolate chips or chunks
9 oz.
(1 cup + 2 tablespoons) unsalted butter, room temperature
1/2 cup
sugar
1/4 cup
darkish brown sugar
3/4 teaspoon
kosher salt
1 1/4 teaspoons
vanilla extract
1 3/4 cups
all-reason flour
1/2 cup
cornstarch
1
big egg, crushed
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Demerara, turbinado, raw, or sanding sugar, for rolling
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Flaky salt, for sprinkling
Instructions
- Chop the chocolate chips or chunks with a knife to yield swish shards—some of it is going to be full, some of it is going to be powdery.
- Mix the butter, sugars, and salt in the bowl of a standing mixer fitted with the roam attachment. Shuffle on medium-low, factual to combine, 1 to 2 minutes. Dilemma down, add the vanilla, and dart all any other time. Add the flour and cornstarch and dart, medium-low, scraping as foremost, till a dough factual begins to create. Shuffle in the chocolate shards till factual mixed.
- Dump the dough onto a neat work surface and divide in half. Accumulate and roll every staunch into a 6-trail long log and wrap in plastic movie. Chill till firm—no longer no longer as a lot as 1 1/2 hours, as a lot as several days.
- Whenever you happen to’re ready to bake, preheat the oven to 350° F. Brush the logs with the egg, then roll in the raw sugar. Using a serrated knife and sawing circulate, prick the logs into 1/2-trail-thick cookies. Set on a baking sheet, 1 to 2 inches aside. Sprinkle with flaky salt. Bake for 16 to 20 minutes, till the sugary aspects are deeply golden brown.
- Let cool a chunk of sooner than transferring to a cooling rack (they’re fragile when warm), then let cool fully sooner than serving.
Emma used to be the meals editor at Food52. She created the award-winning column, Huge Little Recipes, and turned it staunch into a cookbook in 2021. This represent day, she’s a senior editor at Bon Appétit, leading digital cooking coverage. Teach whats up on Instagram at @emmalaperruque.
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