Try This Salted Chocolate Chunk Shortbread Cookies Recipe That’s All Over Your IG Feed
If I were the betting sort, I’d wager that this is the cookie of 2018, the sweet treat recipe that has been, and will continue to be, all over Instagram, on blogs, and in various food and lifestyle publications. The cookie I speak of is, of course, the salted chocolate chunk shortbread — or, if we’re being official, the “Salted Butter and Chocolate Chunk Shortbread, or Why Would I Make Another Chocolate Chip Cookie Ever Again?” recipe from Alison Roman‘s first cookbook, Dining In.
Now, it’s hardly news that chocolate chip cookies are a crowd-pleaser, and yet I’ve never seen a chocolate chip (or in this case, chunk) cookie with such a following as Roman’s viral recipe. So while this wasn’t something that I had initially bookmarked* while flipping through Dining In (which I cannot recommend highly enough), I knew that I had to try these now-famous slice-and-bake cookies to see if the hype was real.
But before we go any farther, let’s briefly touch on Roman’s background. In case she’s a new name to you, know that she’s been a prominent figure in food media for a while. Previously, she was the senior food editor at Bon Appétit and Buzzfeed, and has since written for a handful of publications like The New York Times, Cherry Bombe, and Short Stack Editions. In other words, she knows her stuff. While she’s perhaps best known for her cool-girl-casual dinner recipes and entertaining — excuse me, dining in — advice, she actually began her culinary career as a pastry chef (at Momofuku Milk Bar, no less), so her creation of 2018’s hit cookie is hardly a surprise.
The dough comes together easily and quickly (unlike most cookie recipes, there’s no need to wait until the butter is soft), and is made with ingredients you likely already have on hand, save for the demerara sugar.** That said, note that you’ll need to wait for at least two hours for the dough to chill and firm up before rolling it in demerara sugar and baking. This is a step I like to take with most cookie doughs anyway, as the time in the fridge allows the flour to hydrate, which results in superior cookies. They’re not exactly an instant gratification recipe, but they’re not much fussier than your average cookie.
TL;DR: There’s a reason these cookies have taken over the internet as of late. They’re at once showstopping and homey, sturdy and special. As a bonus, they’re an especially great option for travel (e.g. bringing along on a ski trip) or shipping in a care package, as they stay fresh and even get better over the course of a few days.
Reprinted from Dining In. Copyright © 2017 by Alison Roman. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.
(Photo via Nicole Perry / Brit + Co)