The Ultimate Guide to Alison Roman’s Cult-Favorite Chocolate Chunk Shortbread Cookies
Few cookie recipes achieve the legendary status of Alison Roman’s Chocolate Chunk Shortbread Cookies from her acclaimed cookbook, Dining In. These aren’t just any cookies; they’re a phenomenon that swept through Instagram feeds and were featured everywhere from Bon Appetit to The New York Times. Initially, the idea of a “chocolate chip” cookie being referred to as “shortbread” might raise an eyebrow, as it did for me. My initial skepticism quickly melted away with the first bite, giving way to a profound appreciation for what these cookies truly are: a masterclass in buttery perfection, elegantly understated sweetness, and a sublime vehicle for showcasing high-quality chocolate and exceptional butter.
This recipe transforms simple ingredients into an extraordinary treat, proving that sometimes, the most straightforward approach yields the most satisfying results. It’s a testament to the beauty of a well-executed classic, elevated by thoughtfully chosen components and a touch of modern sensibility. Prepare to fall in love with these deeply satisfying, crisp-edged, melt-in-your-mouth shortbread cookies that are truly unforgettable.
Chocolate Chunk Shortbread Cookie Notes and Why They Became a Staple
It’s an understatement to say I’ve made these Chocolate Chunk Shortbread Cookies a few times. What started as a curious experiment has evolved into a regular ritual, solidifying their place as a cherished favorite. The beauty of this recipe lies in its consistency and the endless enjoyment it brings, making it one of those indispensable recipes you return to again and again.
One of the first crucial decisions in this recipe involves butter. The original calls for salted butter, which I’ve found to yield fantastic results right out of the gate. However, if you opt for unsalted butter, don’t forget to incorporate an extra ½ teaspoon of kosher salt. This adjustment is vital, as salt plays a critical role in balancing the sweetness, enhancing the chocolate’s depth, and bringing out the rich, nutty notes of the butter. Without it, the cookies can taste flat. Experiment with both to find your preferred salty-sweet balance, but always ensure salt is present to make these shortbread cookies truly sing.
Elevating Flavor with European Style Butter for Chocolate Chunk Shortbread
On one particular occasion, I experimented with European-style butter, specifically Plugra, to see how it would influence the texture and flavor of the shortbread. European-style butter boasts a higher fat content (typically 82-84% butterfat compared to American butter’s 80%), which translates to a richer taste and often a more tender crumb in baked goods. However, this higher fat content also means the dough can spread a bit more during baking. I noticed this tendency with the Plugra, resulting in cookies that expanded beyond their intended perfect rounds.
To counteract this, as soon as I pulled the cookies from the oven, I gently pushed their edges inward with a spatula or the back of a spoon, nudging them back into a more desirable circular shape. While the initial spread made me concerned they might be excessively greasy, I was pleasantly surprised. Once cooled and set, the cookies exhibited no signs of being overly fatty. Instead, the European butter imparted an incredible depth of flavor and a wonderfully crisp yet tender texture, elevating the buttery essence of the shortbread to new heights. If you’re looking to splurge slightly for an extra layer of decadence, European-style butter is a worthwhile indulgence for this recipe.
Exploring Kirkland New Zealand Grass-Fed Butter for Unique Shortbread
Since the initial publication of this recipe, my culinary explorations led me to try yet another butter variation: Kirkland New Zealand Grass-Fed Butter from Costco. Grass-fed butter is known for its distinct golden hue and often boasts a richer, more complex flavor profile, a direct result of the cows’ diet. This experiment proved to be another delightful success, adding a unique dimension to the shortbread cookies.
With the New Zealand grass-fed butter, I decided to shape the cookies into squares rather than rounds, and they maintained their sharp edges remarkably well throughout the baking process. A slight touch-up was needed after removing them from the oven to perfect their geometric form, but the overall result was visually appealing and texturally satisfying. The grass-fed butter also imparted a lovely, subtle yellow tint to the cookies, hinting at their rich origin. For this particular batch, I also swapped out the chocolate chunks for Ghirardelli’s bittersweet chips. While chunks are traditional for their dramatic melt, chips offered a more even distribution of chocolate throughout each bite, contributing a slightly different, yet equally delicious, chocolate experience. This adaptation further demonstrates the versatility of Alison Roman’s base recipe.
Comparing Alison Roman’s to Maida Heatter’s Extra Bittersweet Chocolate Chunk Monsters
For those who adore Chocolate Chunk Shortbread Cookies, it’s worth exploring Maida Heatter’s Extra Bittersweet Chocolate Chunk Monster Cookies. Maida Heatter, often referred to as the “Queen of Desserts,” has her own take on a similar concept. While both recipes aim for a delicious chocolate shortbread, they diverge in key aspects.
Maida’s version is roughly half the size, making it a good option if you need a smaller batch. A significant difference lies in the method: Maida’s recipe doesn’t require shaping the dough into logs and then slicing, which simplifies the process considerably—you simply form rounds and bake. Her ingredient list also swaps the granulated and brown sugar combination for all granulated sugar and includes walnuts and a touch of almond extract, adding a different flavor dimension. In my personal opinion, Alison Roman’s cookies possess a superior taste and texture, likely due to the brown sugar’s contribution to chewiness and depth, and the absence of nuts allowing the pure chocolate and butter flavors to shine. However, Maida’s simpler shaping method undeniably offers a practical advantage for bakers seeking a quicker path to chocolate shortbread satisfaction.
Why Alison Roman’s Chocolate Chunk Shortbread Cookies Stand Out
These cookies have earned their cult following for good reason. What makes Alison Roman’s Chocolate Chunk Shortbread truly exceptional is its perfect balance. They strike a delicate harmony between rich butteriness and just the right amount of sweetness, allowing the quality of the chocolate to take center stage. The texture is divine – a satisfying crispness on the exterior giving way to a tender, crumbly interior that practically melts in your mouth. The generous, uneven chunks of chocolate ensure a varied and delightful experience with every bite, creating pockets of intensely rich, melted chocolate amidst the buttery shortbread. It’s a sophisticated cookie that feels comforting and familiar, yet undeniably special.
Tips for Achieving Perfect Chocolate Chunk Shortbread Every Time
To ensure your Alison Roman Chocolate Chunk Shortbread Cookies turn out perfectly, consider these essential baking tips. First, quality ingredients are paramount; using good butter and high-quality chocolate makes a noticeable difference. Don’t skimp on chilling the dough – this step is crucial for flavor development and prevents excessive spreading, ensuring your cookies hold their shape beautifully. When mixing, be careful not to overmix the flour; overworking the gluten can lead to tough cookies, and we’re aiming for that tender, crumbly shortbread texture. Finally, watch your oven closely. Shortbread can go from perfectly golden to slightly burnt very quickly, so remove them as soon as the edges just begin to brown for that ideal crispness.
A Deep Dive into Key Ingredients
Understanding the role of each ingredient can elevate your baking. **Butter** is the star here, providing richness and the signature shortbread texture. Whether salted, unsalted (with added salt), European, or grass-fed, its quality directly impacts the final flavor. The combination of **granulated and light brown sugar** is intentional: granulated sugar contributes to crispness, while brown sugar adds moisture, a subtle chew, and a caramel-like depth. **Vanilla extract** enhances all the other flavors, adding warmth and complexity. **All-purpose flour** provides structure, and **dark chocolate chunks** (semisweet or bittersweet) are essential for bold, melting pockets of chocolate. Finally, **sparkling or Demerara sugar** for rolling adds a delightful crunch and visual appeal, and a sprinkle of **flaky sea salt** on top is non-negotiable for that irresistible sweet and salty contrast.
Serving Suggestions for Your Delicious Shortbread
These Chocolate Chunk Shortbread Cookies are delightful on their own, but they also pair wonderfully with a variety of accompaniments. Enjoy them with a hot cup of coffee or tea for a comforting afternoon treat. They’re also fantastic alongside a scoop of vanilla bean ice cream, where the warm, buttery cookie perfectly complements the cold, creamy dessert. For a more indulgent experience, serve them with a drizzle of caramel sauce or a sprinkle of toasted nuts. No matter how you choose to enjoy them, these cookies are sure to impress.
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Recipe: Alison Roman’s Chocolate Chunk Shortbread Cookies
Chocolate Chunk Shortbread Cookies
Anna
Pin Recipe
Ingredients
- 9 ounces salted butter cut into ½ inch pieces (approx. 196 grams; if using unsalted butter, add an extra ½ teaspoon kosher salt)
- ½ cup granulated sugar (100 grams)
- ¼ cup packed light brown sugar (50 grams)
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour (290 grams)
- 6 ounces semisweet or bittersweet dark chocolate (roughly chopped into substantial chunks, avoiding fine shards for the best texture)
- 1 large egg (beaten to blend, for egg wash)
- Sparkling sugar or Demerara Sugar (for rolling, adds texture and sparkle)
- Flaky sea salt (for sprinkling on top before baking, crucial for flavor balance)
Instructions
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Using an electric mixer (stand mixer with paddle attachment or hand mixer), beat the butter on medium speed until it is light in color and creamy in texture, about 2-3 minutes. This incorporates air, making the shortbread tender. Add both the granulated and brown sugars and continue to beat for about 3 more minutes until the mixture is very light and fluffy. Beat in the vanilla extract until just combined.
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With a sturdy rubber spatula or a heavy-duty bowl scraper, scrape down the sides and bottom of the bowl to ensure all ingredients are well combined. With the mixer on its lowest speed, slowly add the all-purpose flour, mixing until it’s just barely combined and no streaks of dry flour remain. Be careful not to overmix, as this can develop gluten and lead to tough cookies. Finally, add the generous chocolate chunks and gently stir them in until they are evenly distributed throughout the dough.
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Divide the cookie dough into two equal halves. Place each half onto a large piece of plastic wrap. Fold the plastic wrap over the dough to cover it, which prevents your hands from getting too sticky and keeps the dough clean. Using your hands, carefully form each half into a log shape, aiming for a diameter of approximately 2¼ inches. Roll the logs tightly in the plastic wrap to ensure a uniform shape. Chill the dough logs in the refrigerator until they are very firm, which will take at least 2 hours. This chilling step is crucial for preventing spread and creating a crisp shortbread.
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Once the dough is firm, preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper to prevent sticking and ensure even baking. Remove the chilled dough logs from the refrigerator. Lightly brush the entire outside surface of each log with the beaten egg wash. Then, roll the logs in the sparkling sugar or Demerara sugar, pressing gently to ensure an even coating. This adds a beautiful crunch and shimmering finish.
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Using a sharp knife, slice each dough log into ½-inch thick rounds. If any pieces of chocolate cause the dough to crumble slightly when you cut it, simply gently press the dough back together into a neat circle with your fingers. Precision in slicing helps ensure even baking.
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Arrange the sliced cookie rounds on the prepared baking sheet, leaving about 1 inch of space between each cookie. These shortbread cookies don’t spread much, so they can be placed relatively close together. Finally, sprinkle each cookie lightly with flaky sea salt. This last touch of salt truly enhances the chocolate and buttery flavors.
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Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are just beginning to turn a light golden brown. Keep a close eye on them, as shortbread can bake quickly. The centers might still look slightly soft but will firm up as they cool. Let the cookies cool completely on the baking sheet before transferring them to a wire rack or serving.
Notes