Salted butter chocolate chunk shortbread from Smitten Kitchen by Alison Roman and Deb Perelman

  • Demerara sugar
  • dark chocolate
  • Show all ingredients...

  • EYB Comments

    Can substitute raw sugar or sanding sugar for turbinado sugar.

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Notes about this recipe

  • Eat Your Books

    Can substitute raw sugar or sanding sugar for turbinado sugar.

  • hirsheys on September 07, 2018

    I didn't have too much trouble with them, though they did spread a LOT more than the picture. I cut up the butter while it was still cold, but let it sit a minute or two before whipping it with the sugar and vanilla. Otherwise, the recipe went smoothly, though I absolutely did NOT like rolling the logs of dough in egg and then sugar. Something about the texture of raw egg on cookie dough... Yuck. On the other hand, I didn't have much trouble with the dough crumbling, which is good. I didn't have space for both baking sheets in the oven at the same time, so I froze the waiting sheet of raw cookies before baking - that tray spread less and probably had a nicer texture. If I were to make these again, I'd do that purposely. All in all, these are good, though they aren't as earth-shattering as the internet made me think they would be. On the other hand, I brought them to work/school and while everyone liked them, a few people went bananas over them. They are certainly worth trying.

  • aargle on February 15, 2018

    I liked them but didn't love them as much as I thought I would. I found the dough very crumbly when it came to slicing so won't repeat.

  • clcorbi on January 05, 2018

    I want to give these cookies 5 stars because the flavor is so delicious, but I'm giving them 3.5 just because the dough didn't really work for me as written. These are very similar to Dorie's World Peace Cookies, just without cocoa powder and with more salt. Unlike Dorie's recipe, though, this dough just doesn't hold together. I could barely slice through the logs without them crumbling into sand, no matter how slowly and carefully I sliced. I noticed a lot of other people in the blog comments had this same issue, and one reader recommended adding a splash of milk to the dough to help it hold together. This trick worked for me and didn't affect the flavor, but my cookies did turn out really ugly because I basically had to patch them together. All complaints aside, though, these are seriously delicious cookies. They are so buttery and luxurious, my boyfriend and I each ate multiple as soon as they'd cooled. I would definitely make them again and add that splash of milk straight away.

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