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Brown-Sugar Chocolate-Chunk Shortbread
Credit:
Justin Walker
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes about 32 Cookies
Ingredients
Ingredient Checklist
2 sticks unsalted butter, softened
3/4 cup packed light-brown sugar
1/4 cup confectioners’ sugar
1 teaspoon kosher salt (we use Diamond Crystal)
1 teaspoon pure vanilla extract
2 1/3 cups unbleached all-purpose flour
5 ounces semisweet chocolate, finely chopped (about 1 cup)
1 large egg white, beaten
Sanding or turbinado sugar, for coating
Cook's Notes
Slicing a chilled log and re-forming it before freezing lets recipients chip off and bake just a few at a time.
Gallery
Brown-Sugar Chocolate-Chunk Shortbread
Credit:
Justin Walker
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes about 32 Cookies
Gallery
Brown-Sugar Chocolate-Chunk Shortbread
Credit:
Justin Walker
Brown-Sugar Chocolate-Chunk Shortbread
Credit:
Justin Walker
Brown-Sugar Chocolate-Chunk Shortbread
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes about 32 Cookies
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes about 32 Cookies
prep: 20 mins
total: 40 mins
prep:
20 mins
total:
40 mins
Yield: Makes about 32 Cookies
Makes about 32 Cookies
Ingredients
Ingredients
- 2 sticks unsalted butter, softened
- 3/4 cup packed light-brown sugar
- 1/4 cup confectioners’ sugar
- 1 teaspoon kosher salt (we use Diamond Crystal)
- 1 teaspoon pure vanilla extract
- 2 1/3 cups unbleached all-purpose flour
- 5 ounces semisweet chocolate, finely chopped (about 1 cup)
- 1 large egg white, beaten
- Sanding or turbinado sugar, for coating
Directions
Beat together butter, sugars, and salt on medium speed until creamy and combined, 2 minutes. Add vanilla. Reduce speed to low, add flour, and beat to combine. Beat in chocolate. Divide dough into two pieces, each about 1 pound. Roll into logs (each about 8 1/2 inches long and 1 3/4 inches in diameter).
Wrap logs in plastic and refrigerate until firm, about 2 hours. Dough can be made to this point, well wrapped, and frozen for up to 1 month. (It can also be sliced and re-formed into logs before freezing; see cook’s note.)
Remove from refrigerator or freezer (if frozen, let stand 10 minutes to soften). Brush with egg white and roll in sanding sugar to coat. Use a serrated knife and a back-and-forth motion to cut logs into 1/2-inch-thick slices (if any crack around larger chunks of chocolate, just press back together).
Preheat oven to 325°F. Place cookies on parchment-lined baking sheets and bake until golden on edges, 16 to 18 minutes. Let cool on pans on wire racks 10 minutes, then transfer to racks and let cool completely, about 45 minutes. Store in an airtight container at room temperature up to 3 days, or freeze up to 1 month.
Cook's Notes
Slicing a chilled log and re-forming it before freezing lets recipients chip off and bake just a few at a time.
Cook’s Notes
Slicing a chilled log and re-forming it before freezing lets recipients chip off and bake just a few at a time.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Brown-Sugar Chocolate-Chunk Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Brown-Sugar Chocolate-Chunk Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
