Crunchy chocolate shortbread from Sweet Enough (page 179) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for nut suggestions. Recipe recommends 65%-72% cacao chocolate.

  • hanachocho on February 23, 2025

    Weighed my ingredients but dough was crumbling apart even after kneading together. Second batch added some half and half during mixing to get it to stick together.

  • fprincess on February 24, 2024

    I followed the recipe as written, just skipped the sprinkle of flaky salt on top because that's not my thing. I used (light brown) coconut palm sugar which added a subtle caramelized flavor. The chocolate was macondo 60% from Luker, and the nuts hazelnuts. These cookies are absolutely terrific: great texture (buttery, slightly sandy), interesting flavor (with the touch of salt, the chocolate chunks, the nuts, the crunchy outside demerara sugar layer). I am usually not a cookie person, especially not American cookies which I almost always find unbearably sweet. But I really enjoyed these, and found myself craving them with a shot of espresso. My family gave them their seal of approval as well. ?? https://forums.egullet.org/topic/157248-cooking-from-dining-in-by-alison-roman/?do=findComment&comment=2416929

  • bwhip on April 22, 2023

    Loved these! Author says these are the chocolate version of the legendary chocolate chip shortbread cookies in her “Dining In” cookbook, and that’s exactly true. Great flavor and texture. Hard to stop eating them!

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