Can chocolate chip cookies get any better? Why yes, yes they can! This recipe - developed by Alison Roman - has taken over the internet and it's become my go-to cookie recipe. Make it once and you will be hooked, I promise! I was a little skeptical at first about putting salt on a sweet cookie but I have to say that it really pulled it together nicely.
Here are a few tips before you dive in:
- Freeze the dough for 1 hour (or days in advance), then place it in the refrigerator prior to cutting . It made is SO much easier to cut.
- Be patient. Shortbread is not a "wet" dough and can easily crumble (another reason I recommend freezing the dough).
- Use exact measurements. Your dough will either come out too wet or too dry if you don't.
- Invest in a silicone mat. Not only can you use it instead of parchment paper (saves you $$ in the long run), but you can use it to roll out the dough into a log. It takes a few tries but I eventually got the perfect log.
Yield: 40-45 cookies
Ingredients:
1 cup + 2 tbsp cold salted butter, cut into pieces
1/2 cup sugar
1/4 cup packed brown sugar
1 tsp vanilla
2 1/4 cups flour
6 ounces bittersweet chocolate chunks (I love the ones from Trader Joe's)
1 large egg, beaten
Demerara sugar, turbinado or cane sugar
Sea salt
**very important that you use exact measurements**
Directions:
Beat butter, sugar, brown sugar, and vanilla on medium-high speed until light and fluffy, 3-5 minutes. Scrape down the sides of the bowl. Turn the mixer on low and add flour, followed by chocolate chunks, until blended. Divide dough in half. Using a silicone mat or plastic wrap (HIGHLY recommend using a silicone mat), fold the mat/wrap over the dough and form it into a log about 2-2 1/4" in diameter. Be patient - the dough may crumble and it does not have to be perfect. The heat from your hands will help you shape it. Roll in plastic wrap, and chill for 1 hour in the freezer or 2 hours in the fridge (I prefer the freezer - the dough was easier to cut).
Preheat oven to 350. Line a baking sheet with parchment paper. Remove one log from the fridge or freezer and brush with egg, then roll in demerara or cane sugar. Slice each log into 1/2" thick round discs. Place on prepared baking sheet - they won't spread so you don't have to spread them out very much. Sprinkle with sea salt. Bake for 12-15 minutes, let cool slightly before moving to a cooling rack.
Recipe from Bon Appetit.